This Slow Cooker Buffalo Chicken Chili blends the best of chili and buffalo chicken dip, making it an ideal choice for chilly nights. Top it off with cheese for a hearty dinner everyone will love.
Chili, a beloved fall favorite, not only warms the soul but also offers a hearty, satisfying meal. Topped with a dollop of sour cream and served alongside some saltine crackers, it’s hard to find a more comforting option.
This dish is a fantastic candidate for a set-and-forget approach, making it ideal to start in the morning and have it ready by dinner. Simply toss all the ingredients into your trusty slow cooker, and let it work its magic.
What makes this recipe even better is its scalability, allowing you to prepare a generous batch for future freezer meals. When life gets hectic, you can conveniently thaw, heat, and savor a delicious bowl of chili.
If you’re looking to switch up your chili, give this buffalo chicken chili a try. It’s a fantastic choice for tailgates, potlucks, or any gathering.
Brace yourself for the flurry of requests for the recipe as your guests reach for a second serving.
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Why You’ll Love This Buffalo Chicken Chili Recipe
- A twist on the classic chili!
- Effortless meal made in the slow cooker!
- Perfect for game day or parties!
- Versatile to your liking!
- Bold and spicy flavor!
- Leftovers are just as delicious!
Buffalo Chicken Chili Ingredients
- Boneless skinless chicken breasts
- Chicken broth
- Navy beans
- Tomatoes with green chilies
- Tomato sauce
- Buffalo wing sauce: I used Franks, but you can use whichever brand you would like.
- Onion powder
- Garlic salt
- Ranch dressing seasoning
- Cream cheese, softened and cubed
- Shredded cheddar cheese
- Scallions for garnish
Recipe Variations
- Add different topping such as blue cheese crumbles and celery or drizzle ranch over the top if you prefer.
- You can change the beans to whichever beans your family likes.
- Add diced pineapple or mangos for a bit of sweetness to balance out the heat.
- Can also use chicken thighs for this recipe.
- Make it more hearty by adding more vegetables such as corn, peppers, carrots, etc.
How to Make Buffalo Chicken Chili
Add chicken, chicken broth, navy beans, tomatoes with chilies, tomato sauce, wing sauce, onion powder, garlic salt, and ranch dressing to your slow cooker.
Cover and cook on low for 6 hours or on high for 4 hours.
Take out the chicken and shred. Add shredded chicken back to the slow cooker along with cubed cream cheese and cheddar cheese.
Cover and cook for another 15 minutes or until both cheeses are melted.
Top with more cheese and scallions if you prefer. Serve in bowls and enjoy!
Recipe Tips
- Use fresh chicken instead of frozen. It will take longer and has a different texture when cooked from frozen.
- Adjust the spice level to your taste by adding more or less hot sauce.
- Shred chicken faster by using an electric mixer.
How to Store
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Place in an airtight container and store in the freezer for up to 3 months. Thaw out in the fridge overnight and reheat to desired temperature.
What to Serve with Buffalo Chicken Chili
Buffalo chicken chili is a hearty and flavorful dish that combines the bold flavors of buffalo sauce with the comforting warmth of chili. While this dish is delicious on its own, it can be even more satisfying when paired with some complimentary side dishes. Here are some suggestions for what to serve with buffalo chicken chili:
- Cornbread: You can either make your own cornbread from scratch or opt for a store-bought version for a quick and easy addition.
- Salad: The crispness and lightness of the greens provide a nice contrast to the richness of the chili.
- Rice or quinoa: For those looking for a heartier side dish, serving rice or quinoa alongside buffalo chicken chili is a great option. These grains will soak up all those delicious flavors from the chili and make for a filling meal.
- Baked potatoes: Baked potatoes are a classic accompaniment to chili. You also can top your baked potato with some of the chili for a hearty and satisfying meal.
FAQs
If you prefer your chili to have more heat, you can add more buffalo sauce, sliced jalapenos or even spicy canned tomatoes.
Some popular toppings for chili include shredded cheese, sour cream, diced avocado, chopped green onions, and crushed tortilla chips. Feel free to get creative and add any additional toppings you enjoy!
More Chili Recipes
Recipe
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 (14.5oz.) can chicken broth
- 1 (15oz.) can navy beans, rinsed
- 1 (10oz.) can tomatoes with green chilies
- 1 (8oz.) can tomato sauce
- ½ cup buffalo wing sauce I used Franks
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 1 (1oz.) envelope ranch dressing seasoning
- 8 ounces cream cheese softened and cubed
- 1 cup shredded cheddar cheese
- Scallions for garnish
Instructions
- Add chicken, chicken broth, navy beans, tomatoes with chilies, tomato sauce, wing sauce, onion powder, garlic salt, and ranch dressing to your slow cooker.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Take out the chicken and shred. Add shredded chicken back to the slow cooker along with cubed cream cheese and cheddar cheese.
- Cover and cook for another 15 minutes or until both cheeses are melted.
- Top with more cheese and scallions if you prefer. Serve in bowls and enjoy!
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Place in an airtight container and store in the freezer for up to 3 months. Thaw out in the fridge overnight and reheat to desired temperature.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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