Description
A hearty and flavorful Slow Cooker Buffalo Chicken Chili that combines tender chicken breasts, white beans, fire-roasted tomatoes, and a spicy buffalo sauce base. This easy-to-make chili is slow-cooked to perfection with a creamy finish of cream cheese and fresh cilantro, making it a delicious and comforting meal option.
Ingredients
Chicken and Beans
- 1 1/2 lbs chicken breasts
- 2 (15-ounce) cans white beans, drained and rinsed (Great Northern beans preferred)
Liquids and Sauce
- 2 (15-ounce) cans fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
Spices and Herbs
- 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 (e.g. sour cream, shredded cheese, crushed tortilla chips, green onions, blue cheese)
Instructions
- Add Ingredients to Slow Cooker: Place 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 into the slow cooker. Do not add the cream cheese or cilantro at this stage.
- Cook the Chili: Cover with the lid and cook the chili on low heat for 6 to 8 hours or on high heat for 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred the Chicken: Carefully remove the lid and transfer the cooked chicken breasts to a clean cutting board. Using two forks, shred the chicken into small pieces, then return the 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 has melted completely and is evenly distributed throughout the chili.
- Serve and Garnish: Serve the chili hot with your choice of toppings such as sour cream, shredded cheddar or blue cheese, crushed tortilla chips, green onions, or cornbread for a satisfying meal.
Notes
- Ground Chicken Option: Brown 2 lbs of ground chicken in a skillet before adding to the slow cooker with the other ingredients for a different texture.
- White Beans Alternative: Cannellini beans or navy beans can be used as substitutes for Great Northern beans.
- Toppings Ideas: Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro complement the chili well.
- Instant Pot Method: Add all ingredients (except cream cheese and cilantro) to the Instant Pot and pressure cook on high for 8 minutes. Quick release the steam, shred the chicken, then return it to the pot. Use sauté mode to melt in the cream cheese and stir in cilantro before serving.
- Stovetop Method: Combine all ingredients in a large pot or Dutch oven, bring to boil over medium-high heat, then reduce to low and simmer about 20 minutes or until chicken is fully cooked. Shred chicken, add cream cheese and cilantro, and stir until combined.
- Dairy-Free Variation: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream, and use dairy-free toppings such as green onions and tortilla chips.
