Description
A hearty and flavorful Slow Cooker Buffalo Chicken Chili combining tender chicken breasts, white beans, fire-roasted tomatoes, and spicy buffalo sauce with creamy cheese and fresh cilantro, perfect for a comforting meal.
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 to taste (sour cream, shredded cheese, crushed tortilla chips, green onions, blue cheese, cheddar cheese, cornbread)
Instructions
- Prepare Ingredients: Add 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 to the slow cooker.
- Slow Cook: Close the slow cooker lid and cook on low for 6 hours to 8 hours or on high for 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Carefully remove the lid, transfer the cooked chicken breasts to a cutting board, and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to incorporate.
- Add Cream Cheese and Cilantro: Add the cream cheese and chopped cilantro to the slow cooker. Stir until the cream cheese is melted and fully combined with the chili.
- Serve: Serve the chili hot with your choice of toppings such as sour cream, shredded cheese, crushed tortilla chips, or additional cilantro.
Notes
- Ground Chicken Substitute: Brown 2 lbs ground chicken in a skillet before adding it to the slow cooker with the other ingredients.
- Bean Options: Great Northern beans are suggested, but cannellini or navy beans work well too.
- Toppings Ideas: Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro enhance flavor and texture.
- Instant Pot Method: Combine all ingredients in the Instant Pot, pressure cook on high for 8 minutes, quick release, shred chicken, then saute with cream cheese and cilantro until melted.
- Stovetop Method: Simmer all ingredients in a large pot over medium heat for 20 minutes until chicken reaches 165°F. Shred chicken, then stir in cream cheese and cilantro.
- Dairy-Free Option: Substitute 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: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
