buffalo chicken chili

This Buffalo Chicken Chili is so easy and has only a few basic ingredients in this slow cooker dinner. Creamy and spicy all in one!

Buffalo Chicken Chili

chicken

(14.5 oz can) great northern beans, drained and rinsed

(14.5 oz can) fire roasted tomatoes with juice

chicken broth

½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)

onion powder

garlic powder

salt

oz cream cheese

Blue cheese crumbles (optional)

celery (optional)

Combine the chicken, beans, tomatoes with their juice, broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt in the slow cooker.

Cover and cook on low for 6 hours.

Cut the cream cheese into small cubes and stir into the slow cooker. Remove the chicken to a cutting board and shred with two forks. Return chicken to the slow cooker.&nbsp;

When the cream cheese is melted ladle into bowls and serve. Top with blue cheese crumbles and serve with celery slices if desired.

Slow Cooker Buffalo Chicken Chili is delicious, simple and award winning! This is the go-to when you are tired of boring chili recipes!

Slow Cooker Buffalo Chicken Chili

oz beans

14.5 oz can fire roasted tomatoes (drained)

buffalo wing sauce (start with 1/4 cup and add more at end if needed)

ranch dressing mix

corn kernels

celery salt

cilantro

Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)

Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine

Add block of cream cheese on the top and cover

Cook on high for 4 hours or low for 8

Stir to incorporate cream cheese and add additional wing sauce as desired

Top individual bowls with blue cheese crumbles if desired

How to make Buffalo Chicken Chili in an Instant Pot, Slow Cooker, or as a freezer meal. Packed with buffalo chicken wing flavor, adjustable heat, and then topped off with creamy crumbled blue cheese- it&#039;s perfect for a hands-off, mid-week meal!

Buffalo Chicken Chili {Instant Pot or Slow Cooker!}

garlic

onion

carrots (chopped)

celery (chopped)

beans

28 oz can diced tomatoes (low sodium)

Frank's red hot sauce

maple syrup

tbsp cumin

tbsp chili powder

tbsp smoked paprika

tsp salt

lbs chicken breasts (skinless & boneless)

blue cheese (crumbled)

Avocado oil (for frying)

Cilantro (green onion, lime and tortilla chips, for garnish)

Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.

Transfer to a large slow cooker along with beans, diced tomatoes, Frank&#39;s red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.

Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank's red hot sauce and diced tomatoes. Do not stir!

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.

To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.

Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)

This zesty chicken chili is a cozy, easy dinner for chilly days -- with just 5 minutes of prep!

Crock Pot Buffalo Chicken Chili

lbs. boneless skinless chicken thighs or chicken breasts

chicken broth ((plus an extra 1-2 cups to thin the chili at the end))

buffalo wing sauce,

(15 ounce) can petite-diced tomatoes tomatoes

(15.25 ounce) can of corn, drained

(1 ounce) packet of dry Ranch seasoning mix

chili powder

cumin

cream cheese, softened

Combine all of the ingredients (except for the cream cheese) in a large slow cooker.

Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir.

Add the cream cheese to the slow cooker, stir, cover, and cook for an additional 5-10 minutes, or until the cream cheese melts and incorporates into the broth. At this point, stir in additional broth, as necessary, to thin the chili and reach your desired consistency.

Serve with optional toppings, chips, or cornbread!

This buffalo chicken chili features ground chicken, a delicious broth, and seasonings for a chili everyone will enjoy.

chicken (or turkey)

green bell pepper (diced)

sauce

pepper

tomatoes

cannellini beans ((two 15-oz cans))

chive and onion cream cheese ((Philidelphia brand))

cheddar cheese

green onions

saltine crackers

Cook the ground chicken in a non-stick skillet on the stove top.

Add the ground chicken to the slow cooker, along with the remaining ingredients. Stir, it&#39;s ok if the cream cheese doesn&#39;t incorporate yet.

Cook on low for 5 hours.

Stir, serve and enjoy.

My award-winning, creamy buffalo chicken chili is everything you love about wings served up in a cozy bowl. Made with white beans, tender shredded chicken, and just the right amount of heat, it comes together easily on the stovetop or in the slow cooker and has helped my readers win chili cook-offs!

Buffalo Chicken Chili (Slow Cooker or Stovetop!)

½ pounds boneless skinless chicken breasts, or thighs

smoked paprika

chicken stock

cayenne pepper sauce,

oz cream cheese (about 6 tablespoons)

Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock and cayenne pepper sauce to a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-8, or until the chicken is cooked through and shreds easily. 

Uncover, remove the chicken, and shred with two forks or dice into chunks. Using an immersion blender, blend the bean mixture for about 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.

Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until smooth. Add the shredded or diced chicken back to the slow cooker, along with the cream cheese-bean mixture, stirring to combine. Taste and add additional salt or hot sauce if desired. If it&#39;s not spicy enough, this is your chance! Add 1 tablespoon of hot sauce at a time until your desired spice level is reached. Serve with any toppings you like. 

Slow Cooker Instructions

Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock and cayenne pepper sauce to a large Dutch oven.

Cover, bring to a boil, then reduce to simmer. Cook on medium-low heat at a high simmer, covered, for 40-60 minutes, until the chicken is tender and easily shreds with a fork, stirring occasionally.

Follow remaining slow cooker steps 2-3.

Stovetop Instructions

This is the perfect low-effort weekend meal. Definitely a keeper! 

So easy &amp; so delicious!  Used a mix of great northern &amp; navy beans.  Added a small can of diced green chilies.  Didn’t purée the beans.  Added the cream cheese directly into the finished chili.  It melted right in.  Love the vibrant drizzle of hot sauce paired with crisp green onions on top!  Many thanks for a great recipe where you eagerly look forward to leftovers!

Do I need to cook the ground turkey before placing it in the crock pot if I want to try the "no bean" version?

Okay so if you're reading these comments for tips I'm here to help. I followed the instructions for this recipe exactly with the exception of not blending (I prefer a chunky texture) and using Frank's buffalo instead of original.

If you love the bland flavor of boiled beans, don't change a thing. If you enjoy flavourful food, here's how I fixed it:

Added 1 extra cup of chicken stock
Added 3oz more cream cheese
Quadruple the spices (seriously otherwise you can't even taste them)
I used 2/3 of an entire bottle of buffalo sauce
Definitely add the green onions and blue cheese as topping, it was great.

I know some people genuinely enjoy bland food but I hope this helps you other flavor junkies! Good base recipe.

I won a neighborhood chili contest with this recipe! Couldn’t have been easier, too. Will definitely be making this again!

Another amazing recipe. I used shredded jackfruit instead of chicken to make it vegetarian friendly. (you could easily make it vegan by using vegan cream cheese). It was easy to make and was delicious. I added the max amount of Franks hot sauce and I found I wanted a bit more spice before serving. I didn't have the blue cheese, but added the green onions and they added a fantastic crunch. This is a fantastic family friendly recipe where you can add more zing at the end. Thank you Robyn!

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Top 6 buffalo chicken chili recipes from across the web

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Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili

Buffalo Chicken Chili {Instant Pot ...

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Slow Cooker Buffalo Chicken Chili

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