Slow Cooker Buffalo Chicken Chili
This rich and spicy buffalo chicken chili has all of your favorite buffalo chicken flavors in a hearty soup. Enjoy a easy healthy weeknight soup from the crockpot with all your favorite chili toppings!
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Servings: 6 servings
INGREDIENTS
- 1 1/2 lbs chicken breasts
- 2 (15-ounce) cans white beans drained and rinsed
- 2 (15-ounce) can fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
- 2 teaspoons dried chives
- 11/2 teaspoons garlic powder
- 1 teaspoon EACH: dried dill, onion powder, paprika, and kosher salt
- 1 teaspoon chili powder
- 8 ounces cream cheese or Greek yogurt
- 1/4 cup chopped cilantro
- Toppings to taste
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.1 1/2 lbs chicken breasts, 2 (15-ounce) cans white beans, 2 (15-ounce) can fire-roasted tomatoes, 4 cups chicken stock or broth, 1 cup buffalo or hot sauce, 2 teaspoons dried chives, 11/2 teaspoons garlic powder, 1 teaspoon EACH: dried dill, onion powder, paprika, and kosher salt, 1 teaspoon chili powder
- 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.
Notes
Ground Chicken. Brown 2 lbs of ground chicken in a skillet and transfer it to the crock pot with the remaining ingredients.
White Beans. I used Great Northern beans, but cannellini beans or navy beans work.
Toppings. Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro.
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: 536kcal | Carbohydrates: 50g | Protein: 45g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 1590mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2439IU | Vitamin C: 45mg | Calcium: 239mg | Iron: 8mg
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