Buffalo Chicken Chili

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Buffalo Chicken Chili is a crowd favorite, combining the heat of Buffalo sauce with tender shredded chicken and a delicious spice blend.

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner, Soup

Cuisine: American

Keyword: buffalo chicken chili

Servings: servings

Author: Chelsea Lords

Cost: $15.97

Equipment

Crock-Pot 6-quart

Ingredients

1-1/2 pounds boneless, skinless chicken thighs see note 1
2 (15.5-ounce) cans white navy beans drained and rinsed
1 (14.5-ounce) can diced or crushed tomatoes undrained
1-1/2 cups frozen corn
1 cup chicken stock or broth
1/4 cup buffalo sauce see note 2
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese brick-style, very soft
3 teaspoons freeze-dried dill optional, see note 3
3 teaspoons freeze-dried parsley optional
Toppings as desired see note 4

US - Metric

Instructions

In a 6-quart Crock-Pot, add in chicken thighs, white navy beans, tomatoes, corn, chicken stalk, buffalo wing sauce, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and pepper. Stir well and press chicken below the liquid.
Cover and cook on high for 3–5 hours or low for 5–8 hours, just until chicken shreds easily.
Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
Soften the cream cheese by microwaving for 30–45 seconds and add to the crockpot. Briskly whisk until melted and smooth.
Add the shredded chicken back into the slow cooker along with the optional dill and parsley. Salt and pepper to taste.
Ladle chili into bowls. Serve bowls garnished with your favorite toppings such as Cheddar cheese, diced avocado, and fresh herbs. Chips for dipping or topping are also recommended!

Notes

Note 1: We prefer thighs for this recipe because they stay tender, while breasts can dry out. There's no need to remove the fat beforehand, it easily comes off after cooking.

Note 2: Use Buffalo Wing Sauce, not just hot sauce. Start with 1/4 cup and add more at the end to taste. We like this chili best with 1/2 cup.

Note 3: You can replace freeze-dried herbs with fresh or dried. If you use dried herbs, use slightly less as they have a stronger flavor.

Note 4: I love to serve this chili with sharp Cheddar cheese, avocado, green onions, chives, cilantro, and tortilla strips!

Storage: Refrigerate in an airtight container for 3–5 days. For longer storage, freeze in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave, stirring occasionally to avoid curdling.

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