Ingredients
- Chicken: 2 lbs boneless, skinless chicken breasts (or thighs, for extra flavor and moisture)
- Onion: 1 large yellow onion, finely chopped
- Garlic: 4-5 cloves, minced
- Bell Pepper: 1 large red bell pepper, chopped (optional, but adds sweetness and color)
- Diced Tomatoes: 1 can (28 ounces) fire-roasted diced tomatoes, undrained (fire-roasted adds a lovely smoky depth)
- Tomato Sauce: 1 can (15 ounces) plain tomato sauce
- Chicken Broth: 1 to 1.5 cups low-sodium chicken broth (adjust based on desired consistency)
- Buffalo Wing Sauce: ¾ to 1 cup good quality Buffalo wing sauce (Frank’s RedHot Original Cayenne Pepper Sauce is a classic choice for authentic flavor; adjust to your spice preference)
- Cream Cheese: 4 ounces (half a block) full-fat cream cheese, cubed and softened (this is key for creaminess!)
- Kidney Beans: 1 can (15 ounces) dark red kidney beans, rinsed and drained
- Black Beans: 1 can (15 ounces) black beans, rinsed and drained (or pinto beans)
- Corn: 1 can (15 ounces) sweet corn, drained, or 1.5 cups frozen corn
- Chili Powder: 2 tablespoons
- Cumin: 1 tablespoon ground cumin
- Smoked Paprika: 1 teaspoon (adds a wonderful smoky layer)
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon (or to taste, especially considering the salt in Buffalo sauce and broth)
- Black Pepper: ½ teaspoon freshly ground black pepper (or to taste)
- Optional for extra heat: 1-2 teaspoons adobo sauce (from a can of chipotle peppers in adobo), or a pinch of cayenne pepper, or 1 jalapeño, seeded and minced.
- For Garnish (Highly Recommended):
- Blue cheese crumbles
- Ranch dressing or blue cheese dressing
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped green onions or chives
- Fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips
Instructions
- Prepare the Base:
- Lightly grease the inside of your slow cooker crock (minimum 6-quart size recommended) with cooking spray or a thin layer of oil. This helps prevent sticking and makes cleanup easier.
- Place the boneless, skinless chicken breasts (or thighs) at the bottom of the slow cooker.
- Scatter the chopped yellow onion, minced garlic, and chopped red bell pepper (if using) over and around the chicken.
- Add Liquids and Beans:
- Pour the undrained fire-roasted diced tomatoes and the tomato sauce over the chicken and vegetables.
- Add the rinsed and drained kidney beans, black beans, and drained corn to the slow cooker.
- Pour in 1 cup of the chicken broth. You can add the remaining ½ cup later if you prefer a thinner chili.
- Introduce the Spices and Buffalo Kick:
- Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper evenly over the contents of the slow cooker.
- Pour your chosen amount of Buffalo wing sauce (starting with ¾ cup if you’re unsure about spice level, you can always add more later) over everything.
- If using adobo sauce, cayenne, or jalapeño for extra heat, add it now.
- Gently stir all the ingredients together to ensure they are well combined and the chicken is mostly submerged in the liquids.
- Slow Cook to Perfection:
- Secure the lid on the slow cooker.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be incredibly tender and easy to shred. Low and slow is generally preferred for chili as it allows the flavors to meld more deeply.
- Shred the Chicken:
- Once the cooking time is complete and the chicken is tender, carefully remove the chicken breasts/thighs from the slow cooker and place them on a clean cutting board or in a large bowl.
- Using two forks, shred the chicken. It should pull apart very easily.
- Return the shredded chicken to the slow cooker.
- Add Creaminess and Final Touches:
- Add the cubed, softened cream cheese to the hot chili.
- Stir gently until the cream cheese is fully melted and incorporated, creating a rich, creamy texture throughout the chili. This usually takes about 10-15 minutes with the slow cooker still on low, or you can turn it to the “keep warm” setting.
- Taste the chili and adjust seasonings if necessary. You might want to add more Buffalo sauce for extra tang and spice, a bit more salt, or another pinch of your favorite chili spice. If the chili is thicker than you’d like, stir in the remaining ½ cup of chicken broth (or more, a little at a time) until it reaches your desired consistency.
- Rest and Serve:
- Allow the chili to sit for at least 10-15 minutes after stirring in the cream cheese and any final adjustments. This allows the flavors to meld even further.
- Ladle the hot Buffalo Chicken Chili into bowls and get ready to garnish!
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450