Award Winning Buffalo Chicken Chili (Slow Cooker)

Experience a gold star, award-winning buffalo chicken chili recipe with the spot-on amount of spice, a smooth creamy base, lots of tender chicken, and takes only 10 minutes to prepare while your crock pot does the work. Be ready to win chili contests and hand out the recipe because this is the best buffalo-style chili you'll ever make! Instant pot directions also included.

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Author Melissa Erdelac

Ingredients

1 ½ pounds (1.5 lbs.) boneless chicken breasts
14.5 ounce (14.5 oz.) can Great Northern beans drained
14.5 ounce (14.5 oz.) can fire roasted diced tomatoes drained (can substitute regular diced tomatoes)
14.5 ounce (411.07 g) can chicken broth (read label to make sure it's gluten free)
¼-½ cup (0.5) buffalo wing sauce* I used Frank's Red Hot
1 (1) package ranch dressing mix envelope (Hidden Valley brand is gluten free)
14.5 ounce (14.5 oz.) can sweet corn kernels drained
½ teaspoon (0.5 tsp.) onion powder
½ teaspoon (0.5 tsp.) garlic powder
½ teaspoon (0.5 tsp.) celery salt
½ teaspoon (0.5 tsp.) dried cilantro
¼ teaspoon (0.25 tsp.) salt
8 ounce (8 oz.) cream cheese** softened
Optional toppings: tortilla chips, fresh cilantro, blue cheese crumbles, chopped celery, additional hot sauce

Instructions

Slow Cooker Directions:

In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.
1 ½ pounds boneless chicken breasts, 14.5 ounce can Great Northern beans, 14.5 ounce can fire roasted diced tomatoes, 14.5 ounce can chicken broth, ¼-½ cup buffalo wing sauce*, 1 package ranch dressing mix envelope, 14.5 ounce can sweet corn kernels, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon celery salt, ½ teaspoon dried cilantro, ¼ teaspoon salt
Cook on high for 3-4 hours or low for 6-8 hours.
Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
8 ounce cream cheese**
Add the cream cheese and let it sit for 5 minutes to soften, then stir until it is incorporated. Serve with desired toppings.

Instant Pot Directions:

Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.
Use two forks to shred chicken in instant pot or remove chicken to cutting board to shred. Add chicken back to pot.
Add drained beans and cream cheese to instant pot. Stir until chili is creamy and smooth. Serve with desired toppings.

Notes

*Start with ¼ cup buffalo sauce, especially if making for kids. I often use ½ cup, though, and I feel like it gives a great spice level.

**I've made this with light cream cheese and regular. Both work great!

Recipe adapted from Slow Cooker Gourmet

Nutrition