Buffalo Chicken Chili
This buffalo chicken chili takes classic hearty chili to the next level with ranch seasoning and hot sauce. Buffalo and chicken are a match made in heaven and we put them together for this easy and comforting slow cooker dish.
Servings: 6 servings
Equipment
- Slow Cooker see notes for Instant Pot and stovetop instructions
Ingredients
- 1 1/2 lbs chicken breast or boneless skinless chicken thighs
- 2 (15-ounce) cans white beans drained and rinsed (we used Great Northern)
- 2 (15-ounce) cans of fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce (we like Primal Kitchen and Frank's Red Hot), less or more to adjust the spice level
- 2 teaspoons dried chives
- 11/2 teaspoons garlic powder
- 1 teaspoon EACH: dried dill, onion powder, paprika, and kosher salt
- 1/2 teaspoon chili powder
- 8 ounces cream cheese room temperature (we used Kite Hill Dairy free or coconut cream works too)
- 1/4 cup chopped cilantro
- toppings: blue cheese, cheddar cheese, sour cream, tortilla chips, green onion, and cilantro
Instructions
- Add everything to the slow cooker, except for the cream cheese and cilantro. Close the lid and cook on low for 6-8 hours or on high fro 4 hours.
- Carefully remove the lid and transfer the cooked chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces. Place the shredded chicken back in the slow cooker and stir it well.
- Add the chopped cilantro and cream cheese and stir well until the cream cheese is melted and mixed into the chili. Serve it hot with a dollop of sour cream, shredded cheese, crushed tortilla chips, or your other favorite chili toppings.
Video
Notes
Instant Pot: add all of the ingredients to the instant pot and pressure cook on high for 8 minutes. Turn the valve to venting to quick release the steam. Remove the chicken from the chili, shred and place it back in the Instant Pot. Turn it to saute mode and add the cream cheese and cilantro and stir well to melt.
Stovetop: Place everything in a large pot or dutch oven and bring it to a boil over medium-high heat. Turn the heat down to low and simmer for approximately 20 minutes, or until the internal temperature of the chicken reaches 165°F. Shred the chicken and add it back to the soup with the cream cheese and cilantro.
Dairy-free: use Kite Hill dairy-free cream cheese or canned coconut cream and top with dairy-free toppings like green onions and tortilla chips.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 25.9g | Protein: 18.3g | Fat: 17.3g | Cholesterol: 73.2mg | Sodium: 2038mg | Fiber: 5.2g | Sugar: 4.5g | Vitamin A: 248.9IU | Vitamin C: 2.8mg