Description
This Buffalo Chicken Chili is a bold and spicy twist on traditional chili. Made with tender chicken, beans, fire-roasted tomatoes, and a creamy, tangy buffalo sauce base, it’s a perfect meal for game day or any time you’re craving something hearty and flavorful.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 (14.5 oz) cans great northern beans, drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes with juice
- 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)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles, optional
- Celery slices, optional
Instructions
- Combine the chicken, beans, tomatoes with their juice, broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt in the slow cooker.
- Cover and cook on low for 6 hours or high for 3-4 hours.
- Cut the cream cheese into small cubes and stir into the slow cooker.
- Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
- Once the cream cheese is melted and incorporated, ladle the chili into bowls.
- Top with blue cheese crumbles, cheddar cheese, or tortilla chips. Serve with celery sticks if desired.
Notes
- If you like it spicier, feel free to add more buffalo wing sauce at the end.
- For a richer flavor, use chicken thighs instead of breasts.
- This chili pairs perfectly with cornbread or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85 mg