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Slow Cooker Buffalo Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 90 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings (approximately 1 cup each)
  • Category: Chili
  • Method: Slow Cooking
  • Cuisine: American

Description

Slow Cooker Buffalo Chicken Chili is a flavorful and hearty dish combining ground chicken, navy beans, fire-roasted tomatoes, and a spicy buffalo wing sauce, all slowly cooked to tender perfection with creamy cream cheese. This easy-to-make chili offers a Buffalo wing twist on a classic comfort food, perfect for warming up on a chilly day.

Ingredients

Units Scale

Meat

  • 1 pound ground chicken

Beans and Vegetables

  • 15 oz canned white navy beans, drained and rinsed
  • 14.5 oz can fire roasted tomatoes, drained
  • 1 cup frozen corn kernels

Liquids and Sauces

  • 2 cups chicken broth
  • 1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup, add more if desired)

Seasonings and Mixes

  • 1 package ranch dressing mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon salt

Dairy

  • 8 oz cream cheese
  • Blue cheese crumbles (optional, for topping)

Instructions

  1. Brown the chicken: In a skillet, cook the ground chicken over medium heat until fully browned and no longer pink. Drain any excess fat. You can do this step ahead of time and refrigerate the cooked chicken if desired.
  2. Combine ingredients: In the slow cooker, add the browned chicken along with the navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir everything together until well combined.
  3. Add cream cheese: Place the block of cream cheese on top of the mixture in the slow cooker without stirring it in yet. Cover with the lid.
  4. Cook slowly: Set the slow cooker to high and cook for 4 hours, or alternatively set it to low and cook for 8 hours. This allows the flavors to meld and the chili to develop a creamy texture.
  5. Incorporate cream cheese and adjust seasoning: After cooking is complete, stir well to fully incorporate the melted cream cheese into the chili. Taste and add additional buffalo wing sauce if more heat or flavor is desired.
  6. Serve and garnish: Ladle the chili into bowls and top with blue cheese crumbles if using. Serve hot and enjoy your spicy, creamy slow cooker buffalo chicken chili.

Notes

  • You can brown the chicken ahead of time to save time on the day of cooking.
  • Adjust the amount of buffalo wing sauce to control the spiciness based on your preference.
  • Blue cheese crumbles make a great garnish to complement the buffalo flavor but can be omitted for a milder taste.
  • If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
  • For a dairy-free version, substitute cream cheese with a dairy-free cream cheese alternative and omit blue cheese.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 820mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 70mg

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