Description
This Slow Cooker Buffalo Chicken Chili is a hearty, spicy, and creamy dish perfect for cozy nights. Tender chicken breasts simmered with white beans, fire-roasted tomatoes, and buffalo sauce create a flavorful chili with a delightful kick. Cream cheese and fresh cilantro add richness and brightness, making it a delicious and comforting meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs chicken breasts
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 (15-ounce) cans fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
- 2 teaspoons dried chives
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
Finishing Ingredients
- 8 ounces cream cheese or Greek yogurt
- 1/4 cup chopped cilantro
- Toppings to taste (e.g., sour cream, shredded cheese, crushed tortilla chips)
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Ensure all ingredients are evenly distributed.
- Cook the Chili: Cover and cook on low for 8 hours or on high for 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred the Chicken: Carefully remove the lid and transfer the chicken breasts to a clean cutting board. Using two forks, shred the chicken into small pieces. Return the shredded chicken to the slow cooker and stir well to combine.
- Add Cream Cheese and Cilantro: Stir in the cream cheese and chopped cilantro until the cheese melts completely, incorporating a creamy texture throughout the chili.
- Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, or crushed tortilla chips for added texture and flavor.
Notes
- Ground Chicken Alternative: Brown 2 lbs of ground chicken in a skillet and add it to the slow cooker with the other ingredients for a quicker prep option.
- Bean Variations: Great Northern beans are used here, but cannellini or navy beans make excellent substitutes.
- Toppings: Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro complement this chili wonderfully.
- Instant Pot Method: Combine all ingredients in the instant pot and pressure cook on high for 8 minutes. Quick release the steam, shred the chicken, then use the sauté function to stir in cream cheese and cilantro until melted.
- Stovetop Method: Place all ingredients in a large pot or Dutch oven, bring to a boil, then simmer on low for 20 minutes until chicken reaches 165°F. Shred chicken and stir in cream cheese and cilantro.
- Dairy-Free Option: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream. Use dairy-free toppings like green onions and tortilla chips for a vegan-friendly version.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg
