Slow Cooker Buffalo Chicken Chili Recipe
Buffalo chicken is a flavor profile that people often associate with appetizers like wings, but what if we told you that you could take those bold, spicy, and tangy flavors and turn them into a hearty, comforting chili? This slow cooker Buffalo chicken chili is an ideal recipe for those who love a spicy kick and crave the combination of creamy textures and tender chicken in every bite. The best part? You can simply toss all the ingredients into your slow cooker and let it do the work!
Step-by-Step Instructions:
Step 1: Prepare the Chicken and Vegetables
Before you start assembling everything in the slow cooker, make sure to prepare the chicken breasts (or thighs). You can either leave them whole or cut them into large chunks to make shredding easier after cooking. Also, dice your onions and mince the garlic.
Step 2: Assemble Ingredients in the Slow Cooker
Once the chicken and vegetables are prepped, the next step is incredibly simple. Add the following ingredients to your slow cooker:
- Chicken breasts (or thighs)
- Cannellini beans
- Black beans
- Fire-roasted diced tomatoes (including the juices)
- Frozen corn
- Diced onion
- Minced garlic
- Buffalo sauce
- Ranch seasoning mix
- Chicken broth
- Spices: paprika, cumin, chili powder, salt, and pepper
Step 3: Cook the Chili
Now that everything is in the slow cooker, cover it with the lid and set it to cook. If you want the chili to be ready in about 4 hours, use the high setting on your slow cooker. For a slower cook that will be ready in 6-8 hours, set it to low.
The slow cooking process allows all the flavors to meld together, resulting in a rich and savory chili that’s full of depth.
Step 4: Shred the Chicken
About 30 minutes before serving, check the chicken to see if it’s cooked through and tender enough to shred. If it is, carefully remove the chicken breasts from the slow cooker and use two forks to shred the meat. Return the shredded chicken to the slow cooker and stir it into the chili.
Step 5: Add the Cream Cheese
Once the chicken is shredded and returned to the slow cooker, it’s time to make this chili creamy! Add the softened cream cheese to the slow cooker and stir it until it melts into the chili. This gives the chili a smooth and luscious texture while taming the heat from the buffalo sauce.
Let the chili cook for an additional 20-30 minutes, allowing the cream cheese to fully incorporate.
Serving the Buffalo Chicken Chili:
Once the cream cheese is fully mixed in and the chili is warm, it’s time to serve! Ladle the chili into bowls and garnish with your favorite toppings. Some delicious garnish ideas include:
- Shredded sharp cheddar cheese: For extra cheesiness and a gooey texture.
- Crumbled blue cheese: If you’re a fan of the traditional buffalo chicken and blue cheese pairing, this is a must!
- Fresh cilantro: Adds a pop of freshness and color to each bowl.
- Sliced green onions: Offers a mild onion flavor and a nice crunch.
- Extra buffalo sauce: Drizzle a little more buffalo sauce on top if you want to intensify the heat.
Tips for the Best Buffalo Chicken Chili:
- Use Pre-Cooked Chicken: If you’re short on time, you can use pre-cooked, shredded chicken or even rotisserie chicken. Add the chicken during the last hour of cooking instead of at the beginning.
- Adjust the Heat: If you love spicy food, you can increase the buffalo sauce or add diced jalapeños to the slow cooker for extra heat. On the other hand, if you’re serving people who prefer a milder dish, you can reduce the buffalo sauce to 1/2 cup and increase the chicken broth to 1 1/2 cups.
- Thickening the Chili: If you find the chili too thin, remove the lid during the last 30 minutes of cooking and allow it to thicken up. You can also mash some of the beans to naturally thicken the chili.
- Make it Dairy-Free: For a dairy-free version of this chili, you can substitute the cream cheese with dairy-free cream cheese, or omit it altogether. Use nutritional yeast instead of cheddar cheese for a cheesy flavor without dairy.
Variations:
- Buffalo Chicken Chili with Ground Chicken: If you prefer a quicker option, substitute the chicken breasts with ground chicken. Sauté the ground chicken with the onions and garlic before adding it to the slow cooker. This will create a slightly different texture but still pack all the flavor.
- Add Veggies: For a healthier version, bulk up the chili with additional veggies like bell peppers, carrots, or zucchini. You can add these at the start of cooking along with the other ingredients.
- Spicy Ranch Buffalo Chicken Chili: If you want to add even more flavor, consider using a spicy ranch seasoning mix or adding a few dashes of hot sauce.
Storing and Reheating:
Refrigerating: Store any leftover chili in an airtight container in the refrigerator for up to 4-5 days. The flavors will continue to develop, making it even tastier as leftovers!
Freezing: This buffalo chicken chili freezes well. Transfer the cooled chili to a freezer-safe container and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat, simply warm the chili in a pot over medium heat on the stove. You may need to add a splash of chicken broth or water to loosen it up as it reheats. Alternatively, you can reheat individual portions in the microwave.
What to Serve with Buffalo Chicken Chili:
- Cornbread: The slightly sweet flavor of cornbread complements the spicy buffalo chicken chili perfectly. Serve a warm slice on the side to scoop up every bit of chili.
- Tortilla Chips: For a fun twist, serve the chili with crunchy tortilla chips. You can even serve it as a dip for chips at parties or gatherings.
- Baked Potatoes: Scoop the chili over a baked potato for a hearty and comforting meal. The creamy potato pairs beautifully with the spicy, cheesy chili.
- Garlic Bread: The bold flavors of the chili are great with the rich, buttery goodness of garlic bread.
- Salad: For a lighter option, pair the chili with a simple green salad with ranch dressing. The ranch ties into the buffalo flavors and balances the heat.
Final Thoughts:
Slow cooker buffalo chicken chili is the ultimate comfort food that delivers bold, tangy flavors with every spoonful. The heat from the buffalo sauce is perfectly balanced by the creamy richness of the cream cheese, while the tender chicken and beans make it hearty enough to satisfy even the biggest appetites.
Slow Cooker Buffalo Chicken Chili Recipe
Buffalo chicken is a flavor profile that people often associate with appetizers like wings, but what if we told you that you could take those bold, spicy, and tangy flavors and turn them into a hearty, comforting chili? This slow cooker Buffalo chicken chili is an ideal recipe for those who love a spicy kick and crave the combination of creamy textures and tender chicken in every bite. The best part? You can simply toss all the ingredients into your slow cooker and let it do the work!
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup crumbled blue cheese (optional, for garnish)
- Sour cream or Greek yogurt (optional, for serving)
Instructions
1. Prepare the Ingredients:
- Place the boneless chicken breasts or thighs at the bottom of the slow cooker.
2. Add Vegetables and Beans:
- Add the diced onion, minced garlic, black beans, corn, and diced tomatoes on top of the chicken.
3. Mix the Spices:
- In a bowl, combine the chicken broth, buffalo wing sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
4. Combine Everything in the Slow Cooker:
- Pour the sauce mixture over the ingredients in the slow cooker. Make sure everything is well coated.
5. Cook the Chili:
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through and tender.
6. Shred the Chicken:
- Once the cooking time is up, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the chili and stir to combine.
7. Serve:
- Ladle the buffalo chicken chili into bowls and garnish with chopped green onions, crumbled blue cheese, and a dollop of sour cream or Greek yogurt if desired.