Description

This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender chicken breasts, white beans, fire-roasted tomatoes, and a spicy buffalo sauce base. Perfect for an easy, hands-off meal, it incorporates cream cheese for creaminess and fresh cilantro for brightness. Ideal for game day or cozy dinners, it’s satisfying and comes with versatile topping options.

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 (Optional)

Blue cheese
Cheddar cheese
Sour cream
Baked tortilla chips
Green onions
Cornbread
Cilantro

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Instructions

Add Ingredients: Place the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Stir gently.
Cook: Cover with the lid and cook on low for 8 hours or on high for 6 hours until the chicken is tender and fully cooked.
Shred Chicken: Carefully remove the chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces.
Combine Chicken: Return the shredded chicken to the slow cooker and stir well to mix with the chili.
Add Cream Cheese and Cilantro: Add the cream cheese and chopped cilantro to the slow cooker. Stir until the cream cheese has melted and fully incorporated into the chili.
Serve: Serve the chili hot topped with your choice of sour cream, shredded cheese, crushed tortilla chips, or fresh herbs.

Notes

Ground Chicken Option: Brown 2 lbs of ground chicken in a skillet before adding to the slow cooker with the other ingredients for a different texture.
Bean Variations: Great Northern beans are recommended, but you can substitute cannellini or navy beans.
Toppings: Try blue cheese, cheddar, sour cream, tortilla chips, green onions, cornbread, or extra cilantro for variety.
Instant Pot Adaptation: Combine ingredients in the Instant Pot, pressure cook on high for 8 minutes, quick release, shred chicken, then sauté with cream cheese and cilantro to melt.
Stovetop Method: Simmer all ingredients over medium heat in a large pot for 20 minutes or until chicken reaches 165°F, shred chicken, then add cream cheese and cilantro before serving.
Dairy-Free Version: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream and use dairy-free toppings like green onions and tortilla chips.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 30 g
Cholesterol: 75 mg