Description

This Slow Cooker Buffalo Chicken Chili is a comforting and flavorful dish combining tender shredded chicken with creamy cheese, spicy buffalo sauce, and hearty white beans. Perfect for a cozy meal, it can be made easily in a slow cooker, instant pot, or on the stovetop. Customize with your favorite toppings like blue cheese, cheddar, sour cream, or tortilla chips to enhance its rich taste.

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

Seasonings and Flavorings

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 (such as blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, or cornbread)

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Instructions

Add Ingredients to Slow Cooker: Add 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. Close the lid securely.
Cook the Chili: Cook on low for 8 hours or on high for 4 hours until the chicken is fully cooked and tender.
Shred the Chicken: Carefully remove the lid. Transfer the cooked chicken breasts to a cutting board and shred into small pieces using two forks. Return shredded chicken to the slow cooker and stir well to combine.
Add Cream Cheese and Cilantro: Stir in the cream cheese and chopped cilantro until the cream cheese melts completely and blends into the chili.
Serve: Serve the chili hot with your favorite toppings like a dollop of sour cream, shredded cheese, crushed tortilla chips, or green onions.

Notes

Ground Chicken Option: Brown 2 lbs ground chicken in a skillet before adding to slow cooker with other ingredients.
White Beans: Great Northern beans are preferred, but cannellini or navy beans can be substituted.
Toppings: Try blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro for added flavor and texture.
Instant Pot Method: Add all ingredients to Instant Pot and pressure cook on high for 8 minutes. Quick release steam, shred chicken, add back, then sauté with cream cheese and cilantro until melted.
Stovetop Method: Combine all ingredients in a large pot and boil over medium-high heat. Reduce heat and simmer for 20 minutes until chicken reaches 165°F. Shred chicken, add cream cheese and cilantro, and stir until combined.
Dairy-Free Option: Use dairy-free cream cheese alternatives like Kite Hill or canned coconut cream. Top with dairy-free toppings such as green onions and tortilla chips.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 80 mg