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Slow Cooker Buffalo Chicken Chili Recipe

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4.3 from 3 reviews

This Slow Cooker Buffalo Chicken Chili combines the spicy tang of buffalo wing sauce with hearty ground chicken, creamy cheese, and a medley of vegetables and beans for a comforting, flavorful chili that’s perfect for a cozy meal. Utilizing a slow cooker allows the flavors to meld beautifully over several hours with minimal effort.

Ingredients

Main Ingredients

  • 1 pound ground chicken
  • 15 oz canned white navy beans, drained and rinsed
  • 14.5 oz can fire roasted tomatoes, drained
  • 2 cups chicken broth
  • 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at the end if needed)
  • 1 package ranch dressing mix
  • 1 cup frozen corn kernels

Seasonings

  • 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 & Toppings

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

Instructions

  1. Brown the Chicken: Cook the ground chicken in a skillet over medium heat until it is fully browned and cooked through. This step can be done ahead of time, with the cooked chicken stored in the refrigerator until ready to assemble the chili.
  2. Combine Ingredients: In the slow cooker, add the browned chicken, white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn kernels, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir well to combine all the ingredients evenly.
  3. Add Cream Cheese: Place the block of cream cheese on top of the mixture in the slow cooker without stirring in yet, and cover with the lid.
  4. Cook: Set the slow cooker to high and cook for 4 hours, or alternatively, use low heat and cook for 8 hours to allow the flavors to meld and the chili to thicken.
  5. Incorporate Cream Cheese and Adjust Sauce: After cooking, stir the chili thoroughly to fully incorporate the cream cheese, making the chili creamy. Taste and add additional buffalo wing sauce if desired for extra heat and flavor.
  6. Serve with Toppings: Serve the chili hot, topping each individual bowl with blue cheese crumbles if preferred for an added burst of flavor and texture.

Notes

  • Ground chicken can be browned up to a day ahead and refrigerated to save time on the day of cooking.
  • You can adjust the heat by varying the amount of buffalo wing sauce used, starting with the minimum and adding more after cooking.
  • If blue cheese is not preferred, substitute with shredded cheddar or omit altogether.
  • The chili can be served with sides like tortilla chips, celery sticks, or over rice for a heartier meal.
  • Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.

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