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!

Overhead Shot of Buffalo Chicken Chili in a bowl with a spoon and crispy tortilla strips on top.

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.

Ingredients

  • Boneless/Skinless Chicken Breasts
  • Chili Seasoning Mix
  • Cream Cheese
  • Chicken Broth
  • Buffalo Wing Sauce
  • Cayenne
  • Hot Sauce
  • Sweet Corn
  • Diced Celery
  • Pinto Chili Beans
  • Diced Tomatoes 

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.
  • Add remaining ingredients, and heat for an additional 10-15 minutes.
  • Top with garnishes, and serve!

Storing Leftovers

  • 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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Grey bowl filled with buffalo chicken chili with crispy tortilla strips on top.

Slow-Cooker Buffalo Chicken Chili

5 from 1 vote
This buffalo chicken chili is loaded with 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!

Ingredients

  • 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

Garnishes:

  • Cilantro
  • Tortilla Strips
  • Fresh Blue Cheese

Instructions

  • 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!

Notes

Up to 2 tablespoons tomato paste may also be incorporated for thicker consistency.

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!

Nutrition

Calories: 709kcal, Carbohydrates: 52g, Protein: 63g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 207mg, Sodium: 3112mg, Potassium: 2126mg, Fiber: 11g, Sugar: 16g, Vitamin A: 5760IU, Vitamin C: 26.8mg, Calcium: 166mg, Iron: 6.6mg