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A bowl of creamy Buffalo chicken chili topped with crumbled cheese, chopped green onions, and a drizzle of hot sauce.

Buffalo Chicken Chili

The slow cooker makes this Buffalo chicken chili easy and delicious! It's creamy, spicy, and beans and chicken make it super satisfying.
Prep: 15 minutes
Cook: 2 hours 15 minutes
Total: 2 hours 30 minutes
Servings: 4 servings
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Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 (15-ounce) can white beans drained and rinsed, such as cannellini or white kidney
  • 1 (14.5-ounce) can fire-roasted tomatoes in their juices
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 1 (5-ounce) can diced green chiles in their juices
  • ½ cup Buffalo wing sauce plus additional to taste
  • 2 medium carrots scrubbed and sliced into very thin coins
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon dried dill
  • ½ teaspoon ground black pepper
  • 4 ounces cream cheese at room temperature
  • ½ cup plain Greek yogurt 2% or whole; fat free will likely curdle
  • Blue cheese or feta crumbles for serving (optional)
  • Thinly sliced green onions for serving (optional)

Instructions
 

  • To a 5-quart or larger slow cooker, add the chicken breasts.
    Two raw chicken breasts placed inside a black slow cooker on a light-colored surface.
  • Top with the beans, diced tomatoes, broth, green chilis, buffalo sauce, carrots, onion powder, garlic powder, celery salt, dill, and pepper. Stir to combine. Nestle the chicken breasts into the mixture.
    Raw chicken, beans, tomatoes, and vegetables in broth inside a black slow cooker, ready to be cooked.
  • Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Carefully remove the chicken to a plate or cutting board and set aside.
    Chicken breasts, beans, diced tomatoes, and spices in a slow cooker with broth, ready to be cooked.
  • Use an immersion blender to partially blend the soup just until some of the beans and tomatoes are smooth, leaving enough texture for interest. (If you don’t have an immersion blender, transfer a few cups to a blender, puree being very careful as hot soup splatters, then return to the slow cooker.)
    An immersion blender blending chili inside a black slow cooker on a light gray countertop.
  • Shred the chicken and return to the slow cooker. Add the cream cheese. Recover and cook on high for 15 to 20 minutes, until the cream cheese is softened. Stir to incorporate the cream cheese.
    Shredded chicken, broth, diced tomatoes, and a block of cream cheese in a black slow cooker.
  • To prevent curdling, place the Greek yogurt in a small bowl. Slowly stir in a few spoonfuls of the hot chili liquid to gently warm it up, then stir the tempered yogurt back into the slow cooker.
    A bowl of yogurt and broth being mixed with a spoon, showing swirls of white and orange on a light gray surface.
  • Taste and add additional Buffalo sauce or salt as desired. Serve hot with cheese crumbles and sliced green onions. For more heat, drizzle with a little extra buffalo sauce.

Notes

  • TO STORE: Refrigerate leftover Buffalo chicken chili in an airtight container for up to 4 days.
  • TO REHEAT: Reheat the chili in the microwave or on the stovetop over medium heat.
  • TO FREEZE: Freeze the chili in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 366kcalCarbohydrates: 37gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 66mgPotassium: 1016mgFiber: 8gSugar: 6gVitamin A: 5966IUVitamin C: 17mgCalcium: 202mgIron: 5mg
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