Buffalo Chicken Chili Recipe
Introduction
This Buffalo Chicken Chili is a flavorful twist on classic chili, combining tender chicken, creamy cheese, and spicy buffalo sauce. It’s perfect for a cozy dinner or game day, offering a comforting yet zesty meal the whole family will enjoy.
Ingredients
- 2 pounds boneless, skinless chicken (breast or thighs)
- 1 large onion, chopped
- 2 cups diced celery (about 5-6 stalks)
- 30 ounces cannellini beans, drained (2 cans)
- 10.5 ounces tomatoes with green chiles (1 can)
- 15 ounces tomato sauce (1 can)
- ½ cup buffalo sauce (adjust to taste)
- 5 cloves garlic, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons granulated sugar
- Salt and pepper, to taste
- 8 ounces cream cheese
- Sour cream, for serving
- Blue cheese crumbles, for serving
- Cheddar cheese, for serving
- Corn chips, for serving
- Chopped cilantro, for garnish
- Chopped green onions, for garnish
Instructions
- Step 1: Place the chopped onion, diced celery, drained cannellini beans, tomatoes with green chiles, tomato sauce, and buffalo sauce into the bottom of a large crock pot. Add the chopped garlic, chili powder, cumin, and sugar, then mix everything to combine well.
- Step 2: Nestle the chicken pieces into the mixture in the crock pot. Cook on high for 2-3 hours or on low for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
- Step 3: Remove the chicken from the crock pot and place the block of cream cheese on top of the chili mixture. Cover and let it soften for about 5 minutes. Shred the chicken with two forks. Stir the softened cream cheese into the chili until fully incorporated, then return the shredded chicken to the pot and mix well.
- Step 4: Serve the chili hot with your choice of sour cream, blue cheese crumbles, shredded cheddar, corn chips, chopped cilantro, and green onions for garnish.
Tips & Variations
- Adjust the amount of buffalo sauce to control the heat level to your preference.
- Use chicken thighs for a juicier texture or breasts for leaner chili.
- Substitute cream cheese with Greek yogurt for a lighter option.
- Try adding black beans or corn for added texture and sweetness.
- Serve with warm tortillas instead of corn chips for a different twist.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. This chili also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in a regular pot instead of a crock pot?
Yes, you can simmer all the ingredients in a large pot on the stove over low heat for about 1 to 1.5 hours, stirring occasionally, until the chicken is cooked and flavors meld.
What can I use instead of buffalo sauce?
If you prefer less spice or don’t have buffalo sauce, you can substitute with hot sauce mixed with melted butter or use a milder BBQ sauce for a different flavor profile.
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Buffalo Chicken Chili Recipe
- Total Time: 3 hours
- Yield: 6 to 8 servings 1x
Description
Buffalo Chicken Chili is a flavorful and hearty crock pot dish that combines tender shredded chicken with a spicy buffalo sauce base, beans, and vegetables. Cream cheese adds a luscious creaminess, making it a comforting yet zesty meal perfect for cold days or game day gatherings.
Ingredients
Chili Base
- 2 pounds boneless, skinless chicken (breast or thighs)
- 1 large onion, chopped
- 2 cups diced celery (about 5–6 stalks)
- 30 ounces cannellini beans, drained (2 cans)
- 10.5 ounces diced tomatoes with green chiles (1 can)
- 15 ounces tomato sauce (1 can)
- ½ cup buffalo sauce (adjust to taste)
- 5 cloves garlic, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons granulated sugar
- Salt and pepper to taste
Finish and Garnishes
- 8 ounces cream cheese
- Sour cream (for serving)
- Blue cheese crumbles (for serving)
- Shredded cheddar cheese (for serving)
- Corn chips (for serving)
- Chopped cilantro (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the chili base: Place chopped onion, diced celery, drained cannellini beans, diced tomatoes with green chiles, tomato sauce, and buffalo sauce at the bottom of a large crock pot. Add chopped garlic, chili powder, ground cumin, and sugar. Mix thoroughly to combine all ingredients.
- Add and cook chicken: Nestle the boneless, skinless chicken pieces into the chili mixture in the crock pot. Cover and cook on high heat for 2 to 3 hours, or on low heat for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender.
- Incorporate cream cheese and shred chicken: Remove the cooked chicken from the crock pot and set aside briefly. Place the block of cream cheese on top of the chili mixture in the crock pot and cover for about 5 minutes to soften. Shred the chicken using two forks. Stir the softened cream cheese into the chili until fully incorporated to create a creamy texture. Fold the shredded chicken back into the chili and mix well.
- Serve with toppings: Ladle the hot buffalo chicken chili into bowls. Offer sour cream, blue cheese crumbles, shredded cheddar cheese, corn chips, chopped cilantro, and chopped green onions as optional toppings to customize each serving.
Notes
- Adjust the amount of buffalo sauce depending on your preferred spice level.
- You can use either chicken breasts or thighs based on your texture preference—thighs tend to be more tender.
- For a thicker chili, cook a bit longer on low heat before adding the cream cheese.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add extra corn chips or a side of crusty bread for more texture and heartiness.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours (average on high) or 3.5 hours (average on low)
- Category: Soup & Stew
- Method: Slow Cooking
- Cuisine: American
Keywords: Buffalo chicken chili, slow cooker chili, creamy buffalo chili, crock pot chicken chili, spicy chicken stew
