why make this recipe
Slow Cooker Buffalo Chicken Chili is a delicious and easy dish that combines the great flavors of buffalo chicken with hearty chili. It is perfect for busy days when you want a warm, comforting meal waiting for you when you get home. Using the slow cooker means you can set it and forget it, making this recipe a real time-saver. Plus, it’s packed with protein from the chicken and fiber from the beans, making it a nourishing choice for any weeknight dinner.
how to make Slow Cooker Buffalo Chicken Chili
To prepare this tasty chili, start by adding the chicken breasts and all the other ingredients, except for the cream cheese and Greek yogurt, into your slow cooker. Give everything a good stir, and then cover it with the lid. You can cook it on low for 4-6 hours or on high for 3-4 hours. The goal is to ensure that the chicken is cooked through.
Once the chicken is ready, take it out of the slow cooker and place it on a plate. Shred the chicken using two forks or your hands. Then, add the cream cheese to the slow cooker and whisk it until there are no lumps. Put the shredded chicken back into the slow cooker, cover, and cook on low for another 30 minutes.
Finally, turn off the slow cooker and stir in the Greek yogurt quickly. Be careful not to let it sit for too long, or it might curdle. Taste your chili for seasoning and add any extra salt or spice if needed. Before serving, top your chili with shredded cheese, blue cheese crumbles, green onions, cilantro, and more hot sauce if you like it spicy!
Ingredients :
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 stalks of celery (diced)
- 2 green onions (thinly sliced)
- 1/2 cup frozen corn
- 14.5 ounce can fire roasted tomatoes
- 4 ounce can diced green chiles
- 15 ounce can cannellini beans
- 1/2 cup hot sauce such as Noble Made or Franks Buffalo Sauce
- 2 1/2 cups low sodium chicken broth
- 4 ounces low fat cream cheese (room temperature)
- 1/2 cup plain Greek yogurt (room temperature)
- Blue cheese, cheddar cheese, cilantro, and green onions for toppings
Directions :
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through. Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps. Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes. Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning. Top the chili with shredded cheese, blue cheese crumbles, green onions, cilantro, and extra hot sauce if desired.
how to serve Slow Cooker Buffalo Chicken Chili
Serve your Slow Cooker Buffalo Chicken Chili hot, ideally in bowls. It’s great on its own, but you can also serve it with crusty bread or over cooked rice for a heartier meal. Offer toppings like shredded cheese, blue cheese crumbles, and chopped green onions on the side, so everyone can customize their bowl.
how to store Slow Cooker Buffalo Chicken Chili
To store your leftover chili, let it cool down to room temperature. Then, transfer it to an airtight container and put it in the refrigerator. It should last for about 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to use a freezer-safe container. It will stay good for up to three months in the freezer.
tips to make Slow Cooker Buffalo Chicken Chili
- For more flavor, consider marinating the chicken breasts overnight in hot sauce before adding them to the slow cooker.
- Adjust the spice level by adding more or less hot sauce according to your taste preference.
- You can add other vegetables like bell peppers or carrots for extra nutrition.
variation
You can make this chili vegetarian by substituting the chicken with diced tofu or extra beans. You can also use different types of beans or add quinoa for a unique twist.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure they are fully cooked when the cooking time is up.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and hot sauce.
Can I make this dish in a regular pot instead of a slow cooker?
Absolutely! You can cook it on the stovetop. Just bring it to a boil and then let it simmer until the chicken is cooked and tender.
Slow Cooker Buffalo Chicken Chili
Ingredients
Method
- Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker.
- Stir everything together then cover it with the lid.
- Cook on low for 4-6 hours or high for 3-4 hours until the chicken breasts are cooked through.
- Remove the chicken from the slow cooker and onto a plate, then shred it using forks or your hands.
- Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
- Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
- Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle.
- Taste for seasoning and adjust if necessary.
- Top the chili with shredded cheese, blue cheese crumbles, green onions, cilantro, and extra hot sauce if desired.
- Serve your Slow Cooker Buffalo Chicken Chili hot, ideally in bowls.
- It’s great on its own, but you can also serve it with crusty bread or over cooked rice.
- Offer toppings on the side so everyone can customize their bowl.
- Let the chili cool down to room temperature before transferring it to an airtight container.
- Store in the refrigerator for about 3-4 days or freeze in a freezer-safe container for up to three months.