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Slow Cooker Buffalo Chicken Chili

A delicious and easy dish that combines buffalo chicken flavors with hearty chili, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 2 stalks celery (diced)
  • 2 pieces green onions (thinly sliced)
  • 0.5 cup frozen corn
  • 14.5 ounce can fire roasted tomatoes
  • 4 ounce can diced green chiles
  • 15 ounce can cannellini beans
  • 0.5 cup hot sauce such as Noble Made or Franks Buffalo Sauce
  • 2.5 cups low sodium chicken broth
  • 4 ounces low fat cream cheese (room temperature)
  • 0.5 cup plain Greek yogurt (room temperature)
Toppings
  • Blue cheese, cheddar cheese, cilantro, and green onions For topping

Method
 

Preparation
  1. Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker.
  2. Stir everything together then cover it with the lid.
  3. Cook on low for 4-6 hours or high for 3-4 hours until the chicken breasts are cooked through.
  4. Remove the chicken from the slow cooker and onto a plate, then shred it using forks or your hands.
  5. Add the cream cheese into the slow cooker and whisk it in until there's no lumps.
  6. Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
  7. Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle.
  8. Taste for seasoning and adjust if necessary.
  9. Top the chili with shredded cheese, blue cheese crumbles, green onions, cilantro, and extra hot sauce if desired.
Serving
  1. Serve your Slow Cooker Buffalo Chicken Chili hot, ideally in bowls.
  2. It's great on its own, but you can also serve it with crusty bread or over cooked rice.
  3. Offer toppings on the side so everyone can customize their bowl.
Storage
  1. Let the chili cool down to room temperature before transferring it to an airtight container.
  2. Store in the refrigerator for about 3-4 days or freeze in a freezer-safe container for up to three months.

Notes

For more flavor, consider marinating the chicken breasts overnight in hot sauce. 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. Make this chili vegetarian by substituting chicken with diced tofu or extra beans.