Description
This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender shredded chicken, white beans, fire-roasted tomatoes, and a spicy buffalo sauce. Cream cheese and fresh cilantro add richness and freshness, making it a comforting meal perfect for chilly days or game day gatherings.
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 such as sour cream, shredded cheese, crushed tortilla chips, blue cheese, cheddar cheese, baked tortilla chips, green onions, cornbread, or cilantro
Instructions
- Prepare the Slow Cooker: Add chicken breasts, drained white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder to the slow cooker. Stir gently to combine.
- Cook the Chili: Close the lid and cook on low for 8 hours or on high for 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the lid and transfer the cooked chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces. Place the shredded chicken back into the slow cooker and stir well.
- Add Cream Cheese and Cilantro: Add the cream cheese and chopped cilantro to the slow cooker. Stir thoroughly until the cream cheese is fully melted and incorporated into the chili, creating a creamy texture.
- Serve and Garnish: Serve the chili hot. Top with your favorite toppings such as sour cream, shredded cheese, crushed tortilla chips, blue cheese, green onions, or additional cilantro to enhance flavor and texture.
Notes
- Ground Chicken Option: Brown 2 lbs of ground chicken in a skillet and add to the slow cooker with the other ingredients.
- Beans: Great Northern beans are used, but cannellini or navy beans work well as substitutes.
- Toppings: Consider blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro for added flavor.
- Instant Pot Alternative: Add all ingredients to an Instant Pot and cook on high pressure for 8 minutes. Quick release steam, shred chicken, return to pot, then add cream cheese and cilantro on sauté mode until melted.
- Stovetop Method: Cook all ingredients in a large pot over medium-high heat until boiling. Reduce heat and simmer for 20 minutes or until chicken reaches 165°F, shred, then stir in cream cheese and cilantro.
- Dairy-Free Option: Substitute cream cheese with dairy-free alternatives like Kite Hill or canned coconut cream. Use dairy-free toppings such as green onions and tortilla chips.
