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Slow cooker buffalo chicken chili in a bowl.

Slow Cooker Buffalo Chicken Chili

This hearty Slow Cooker Buffalo Chicken Chili is creamy, spicy, and packed with protein! It’s easy to make and perfect for any occasion, from game day parties to family dinners.
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Course: Dinner
Cuisine: American
Keyword: Slow Cooker Buffalo Chicken Chili
Prep Time: 15 minutes
Cook Time: 6 hours
10 minutes
Total Time: 6 hours 25 minutes
Servings: 8 servings
Calories: 383kcal
Author: Karen

Equipment

  • 1 Slow Cooker

Ingredients

  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 2 bell peppers chopped
  • 2 ribs celery chopped
  • 2 pounds boneless skinless chicken breasts
  • 3 cans white beans drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup buffalo sauce
  • 4 cups chicken broth
  • 8 ounces cream cheese cubed
  • Optional: blue cheese crumbles, fresh parsley and extra chopped celery for garnish

Instructions

  • Prepare the slow cooker by coating it with a light coating of cooking spray.
  • Place the onion, garlic, peppers, and celery in a microwave-safe bowl, cover, and microwave for 4–5 minutes to sweat the vegetables.
  • Place the chicken breasts in the bottom of the slow cooker and season lightly with salt and pepper.
  • Surround the chicken with the microwaved vegetables.
  • Add the beans over the top, then sprinkle in the chili powder, garlic powder, and onion powder.
  • Pour the buffalo sauce and chicken broth evenly over the ingredients.
  • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
  • Remove the chicken, shred it with two forks, and set aside.
  • Scoop out about 1 cup of the broth and 1 cup of beans, place them in a blender with the cream cheese, and blend until smooth.
  • Stir the cream cheese mixture back into the slow cooker until creamy.
  • Return the shredded chicken to the pot, stir, and cook for an additional 10 minutes before serving.
  • Garnish with parsley if desired and serve hot.

Notes

  • If you prefer less heat, be sure to use mild buffalo sauce and start with a lesser amount. You can always add more if you need to.
  • If the chili turns out thinner than you’d like, mash some more of the beans right in the crockpot or add a bit more cream cheese. You could also cook it for a little longer with the lid off so some of the liquid evaporates.
  • If you don’t have a slow cooker, you can make the chili in a large pot on the stovetop. Add everything except for the cream cheese to the pot and bring to a boil. Lower to a simmer, cover, and cook until the chicken is done and easily shreddable. Then, follow the rest of the instructions above.

Nutrition

Calories: 383kcal | Carbohydrates: 29g | Protein: 36g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1601mg | Potassium: 1112mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1650IU | Vitamin C: 40mg | Calcium: 133mg | Iron: 4mg
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