Slow-Cooker Buffalo Chicken Chili

This hearty buffalo chicken chili is made with tender shredded chicken, creamy textures, and bold flavors. Prepared effortlessly in a slow cooker, it’s a perfect option for busy weeknights, game day gatherings, or cold-weather meals. Packed with protein, beans, and spicy buffalo sauce, this chili is both comforting and flavorful.

Ingredients

• 2 lbs. boneless, skinless chicken breasts (approximately 3 large breasts)
• 1.25 oz. McCormick® Chili Seasoning Mix
• 8 oz. cream cheese, softened
• 1 cup chicken broth
• 3/4 cup buffalo wing sauce
• 1/2 teaspoon cayenne pepper
• 1 tablespoon hot sauce
• 14.5 oz. sweet corn, drained
• 1/2 cup finely diced celery
• 16 oz. BUSH’S® Mild Pinto Chili Beans
• 14.5 oz. Hunt’s® tomatoes, drained

Garnishes:

• Fresh cilantro
• Tortilla strips
• Crumbled blue cheese

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Instructions

1. Prepare the Base: Add the chicken breasts, chili seasoning mix, cream cheese, chicken broth, buffalo wing sauce, cayenne pepper, and hot sauce to your slow cooker.
2. Cook: Set the slow cooker to low and cook for 4 hours (or on high for 2 hours).
3. Shred Chicken: Use two forks to shred the chicken into thin strips directly in the slow cooker.
4. Add Remaining Ingredients: Stir in the corn, diced celery, pinto chili beans, and tomatoes.
5. Cook Again: Continue cooking on low for an additional 2 hours (or on high for 1 hour) to blend the flavors.
6. Serve: Ladle the chili into bowls, top with garnishes, and serve warm.

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Why You’ll Love This Recipe

This Slow-Cooker Buffalo Chicken Chili combines the comforting essence of chili with the bold flavors of buffalo chicken. It’s easy to prepare, loaded with protein, and packed with a spicy kick that’s perfect for game day, family dinners, or chilly evenings.

Tips

• Cream Cheese: Soften the cream cheese beforehand for easier mixing.
• Chicken Shredding: If you prefer, remove the chicken to shred it and return it to the slow cooker.
• Spice Control: Adjust the cayenne pepper and hot sauce to your preferred level of heat.

Variations and Substitutions

• Beans: Swap pinto beans for black beans or kidney beans.
• Vegetarian Option: Replace chicken with jackfruit or extra beans, and use vegetable broth.
• Milder Flavor: Reduce or omit the cayenne and hot sauce for a less spicy version.
• Extra Veggies: Add diced bell peppers, carrots, or zucchini for added nutrition.

FAQs

Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well. Add it in step 4 and reduce cooking time.

Can I make this chili ahead of time?
Absolutely! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Can I use a different cheese?
Sure, cheddar or Monterey Jack can be stirred in before serving for extra creaminess.

Serving

Serve this chili hot with garnishes like tortilla strips, fresh cilantro, and crumbled blue cheese. It pairs well with crusty bread, cornbread, or a side salad.

Suggestions

This chili is a hit at parties, potlucks, and casual get-togethers. For a fun twist, use it as a topping for baked potatoes, nachos, or even as a filling for tacos.