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Slow Cooker Buffalo Chicken Chili Recipe

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4.4 from 26 reviews

  • Author: admin
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x

Description

This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender chicken breasts with spicy buffalo sauce, creamy cream cheese, and a variety of beans and spices. Perfect for a comforting meal with a spicy kick, it’s easy to prepare by simply layering ingredients in a slow cooker and letting it cook for several hours.

Ingredients

Scale

Chicken and Protein

  • 2 boneless skinless chicken breasts

Beans and Vegetables

  • 1 (15-oz) can chili beans, undrained
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained

Liquids and Seasonings

  • 2 cups chicken broth
  • 1 (1-oz) package ranch dressing mix
  • ½ cup hot sauce or wing sauce, or to taste
  • 1 teaspoon cumin
  • 1 tablespoon chili powder

Dairy

  • 1 (8-oz) package cream cheese

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker to form a base for the chili.
  2. Add Beans, Tomatoes, and Seasonings: Add the undrained chili beans, drained and rinsed black beans, undrained Rotel diced tomatoes and green chilies, chicken broth, cumin, chili powder, ranch dressing mix, and buffalo hot sauce. Stir gently to combine without displacing the chicken.
  3. Add the Cream Cheese: Place the entire 8-ounce package of cream cheese on top of the chicken mixture to melt slowly and create a creamy texture.
  4. Slow Cook: Cover the slow cooker with the lid and cook on LOW heat for 6-8 hours until the chicken is fully cooked and tender.
  5. Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them with two forks until finely pulled.
  6. Combine and Serve: Return the shredded chicken to the slow cooker and stir well to incorporate into the chili. Serve hot.

Notes

  • You can adjust the amount of hot sauce to your desired spice level.
  • For a thicker chili, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
  • Serve with shredded cheese, sour cream, or chopped green onions as toppings if desired.
  • This recipe freezes well; cool completely before freezing in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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Find it online: https://mettehelbak.com/slow-cooker-buffalo-chicken-chili-recipe/