Slow-Cooker Buffalo Chicken Chili
What could be better than a Slow Cooker filled with Buffalo Chicken Chili? Juicy chicken is sprinkled with classic chili seasonings, buffalo sauce, corn, beans, and diced tomatoes. Then, it all simmers in the slow cooker before being topped with cilantro, blue cheese, and crunchy tortilla strips!
This post has been sponsored by BUSH’S® Chili Beans, McCormick®, and Hunt’s®. All thoughts and opinions are my own.
Buffalo chicken is one of my husband’s all-time favorite foods, (and pizza toppings). I used to be against it but I have to say, he’s converted me. It’s totally going on our game day menu this year.
Shaw’s knows me well for always stocking up on BUSH’S® Mild Pinto Chili Beans, McCormick® Chili Seasoning Mix, and Hunt’s® diced tomatoes. Here’s why I’m so devoted:
1. McCormick Chili Seasoning Mix already has the combo of chili pepper, paprika, cumin, onion and garlic blended perfectly together, so that makes it super simple to season the chicken.
2. Hunt’s Diced Tomatoes are all perfectly diced and peeled, so that’s easy…and they’re packed in their own juice, so they always taste super flavorful and fresh.
3. BUSH’S® Mild Pinto Chili Beans are extremely high quality. Plus, BUSH’S has so many varieties of beans that are perfect for whatever chili you’re making.
I love that Shaw’s always has these products in stock, along with super fresh meat and produce. (And fresh soups that I’m obsessed with.) My daughter loves shopping with me there, too, we always have fun.
PSST! Click below to SAVE NOW on some of your favorite chili-making ingredients—like BUSH’S® Mild Pinto Chili Beans, McCormick® Chili Seasoning Mixes, and Hunt’s®—at your local store. (Oh—and download the MyMixx or Just For U app: you get deals, coupons, and weekly flyers all on your phone!)
Can This Chili Be Made Ahead Of Time?
Yes. Here’s how:
- Cook the chicken (and other noted ingredients) for 2-4 hours, shred it, and refrigerate it overnight.
- The next day, toss in the remaining ingredients and cook for a minimum of 1 ½ hours prior to serving. (30 additional minutes have been added since the chicken will be cold from the fridge.)
- Leftovers should be refrigerated and used within 3 days.
- You can also freeze leftovers for up to 3 months.
Ways To Use Leftovers
- Leftover buffalo chicken chili is delicious loaded inside of a warm, soft tortilla!
- It also makes a great topping on flatbread pizza!
- Finally, you can combine this with some creamy mac and cheese for a delicious and comforting mashup. You won’t even know you’re eating leftovers!
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Slow-Cooker Buffalo Chicken Chili
- 2 lbs. boneless skinless chicken breasts, (About 3 large chicken breasts.)
- 1.25 oz. McCormick® Chili Seasoning Mix
- 8 oz. cream cheese, softened
- 1 cup chicken broth
- ¾ cup buffalo wing sauce
- ½ teaspoon cayenne
- 1 Tablespoon hot sauce
- 14.5 oz. sweet corn, drained
- ½ cup finely diced celery
- 16 oz. BUSH’S® Mild Pinto Chili Beans
- 14.5 oz. Hunt's® tomatoes, drained
- Tortilla Strips
- Fresh Blue Cheese
- Add the chicken, chili seasoning, cream cheese, chicken broth, buffalo sauce, cayenne, and hot sauce to the slow cooker.
- Heat on low for 4 hours or on high for 2.
- Use a fork to shred the chicken into thin strips.
- Add all remaining ingredients, excluding garnishes, and heat for another 2 hours on low or 1 hour on high.
- Top with garnishes and serve!
Stove Top Method:
- Boil the chicken in water until completely cooked through.
- Drain, and shred with two forks. -Add the softened cream cheese, chicken broth, buffalo sauce, cayenne, and hot sauce.
- Stir until well combined, and cook on medium-high heat for 15 minutes.
- Gently stir in remaining ingredients, and heat for an additional 10-15 minutes.
- Top with garnishes, and serve!