Slow Cooker Buffalo Chicken Chili
This tasty Buffalo Chicken Chili is super easy to make in your Slow Cooker. A few simple ingredients is all you need for this chili recipe!
Like most Slow Cooker recipes this Buffalo Chicken Chili is super easy to make. Simply add the bulk of the ingredients to the pot and let it do its thing.
Like most of my Gourmet Chili Recipes, this recipe packs a kick thanks to the Buffalo Wing Sauce. I like to use Frank’s RedHot but you can use whatever brand you prefer.
For this chili recipe, I used a can of diced tomatoes with green chilies because that is what I had in my pantry but you could also use a can of fire roasted tomatoes for a little more flavor.
Cook times may vary due to several factors like the brand and/or size of the slow cooker, ambient temperature, etc. Your chili will be ready when the internal temperature of the chicken reaches 165°F.
Recipe Tip
Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
Just like when you have Buffalo Wings this chili is awesome with a little crumbed blue cheese on top. I realize not everyone is a fan of the stinky cheese but it pairs really well with this chili recipe.
Gather your Ingredients
You will need the following ingredients to make this Buffalo Chicken Chili in your Slow Cooker recipe (see recipe card for quantities): Chicken Breasts, Great Northern Beans, Diced Tomatoes with Green Chilies, Low Sodium Chicken Broth, Frank’s RedHot Buffalo Wings Sauce, Ranch Dressing Mix, Sweet Corn, Onion Powder, Garlic Powder, Celery Salt, Ground Coriander, Salt and Cream Cheese.
How to Make Buffalo Chicken Chili
- Add all the ingredients except the cream cheese to the slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Shred the chicken in the slow cooker using two forks.
- Add the softened cream cheese to the slow cooker and stir until it is well incorporated.
- Serve with your favorite toppings.
Slow Cooker Buffalo Chicken Chili
Equipment
- Slow Cooker
Ingredients
- 1 ½ lbs Chicken Breasts
- 30 oz Great Northern Beans, drained
- 14.5 oz Diced Tomatoes with Green Chilies, drained
- 14.5 oz Low Sodium Chicken Broth
- ½ Cup Frank's RedHot Buffalo Wings Sauce, or to taste
- 2 Tbsp Ranch Dressing Mix
- 14.5 oz Sweet Corn, drained
- ½ Tsp Onion Powder
- ½ Tsp Garlic Powder
- ½ Tsp Celery Salt
- ½ Tsp Ground Coriander
- ¼ Tsp Salt
- 8 oz Cream Cheese, softened
Toppings (Optional)
- Tortilla Chips, crushed
- Sour Cream
- Shredded Cheese
- Blue Cheese, crumbles
Instructions
- Add all the ingredients except the cream cheese to the slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Shred the chicken in the slow cooker using two forks.
- Add the softened cream cheese to the slow cooker and stir until it is well incorporated.
- Serve with your favorite toppings.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This Buffalo Chicken Chili is to die for. It is one of those recipes that you can put in the slow cooker in the morning and have it ready for supper. The Chili came out perfect. So tasty. A keeper for sure.