Description
This Slow Cooker Buffalo Chicken Chili combines tender shredded chicken with white beans, fire-roasted tomatoes, and a spicy buffalo sauce. It's creamy and comforting with cream cheese and fresh cilantro blended in, making for a perfect hearty and flavorful 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
Spices and Herbs
- 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 (Optional)
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Blue cheese
- Green onions
- Cornbread
Instructions
- Add ingredients to slow cooker: Place chicken breasts, white beans, fire-roasted tomatoes, chicken stock or broth, buffalo or hot sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Close the lid securely.
- Cook chicken: Cook on low for 6 to 8 hours or on high for 4 hours until the chicken is fully cooked and tender.
- Shred chicken: Carefully remove the lid and transfer the chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces.
- Combine shredded chicken: Return the shredded chicken to the slow cooker and stir well to incorporate it evenly throughout the chili.
- Add cream cheese and cilantro: Add the chopped cilantro and cream cheese to the slow cooker. Stir thoroughly until the cream cheese is melted and fully mixed into the chili, creating a creamy texture.
- Serve and garnish: Serve the chili hot. Optionally, top with sour cream, shredded cheese, crushed tortilla chips, or other favorite chili toppings.
Notes
- If you prefer ground chicken, brown 2 lbs ground chicken in a skillet before adding to the slow cooker with the remaining ingredients.
- Great Northern beans were used, but cannellini or navy beans are good substitutes.
- Use toppings such as blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro for extra flavor.
- To make this in an Instant Pot, add all ingredients and pressure cook on high for 8 minutes. Quick release steam, shred chicken, return to pot, then set to sauté mode and stir in cream cheese and cilantro until melted.
- For stovetop preparation, combine ingredients in a large pot or Dutch oven, bring to a boil over medium-high heat, then reduce to low and simmer 20 minutes or until chicken reaches 165°F. Shred chicken and stir in cream cheese and cilantro before serving.
- Dairy-free option: replace cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream and top with dairy-free toppings like green onions and tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
