Slow Cooker Buffalo Chicken Chili
Spice up your weeknight dinner routine with this hearty and flavorful Slow Cooker Buffalo Chicken Chili, a perfect fusion of creamy comfort food and bold, buffalo-style heat! This easy-to-make chili combines tender shredded chicken, fire-roasted tomatoes, black beans, and chili beans in a rich, tangy broth infused with buffalo wing sauce and ranch seasoning. The addition of cream cheese gives it a luscious, velvety texture, while diced carrots, celery, and onion add a fresh, aromatic balance. Cooked low and slow for six hours, it’s the ultimate set-it-and-forget-it meal that’s perfect for busy days. Top it off with shredded cheddar cheese, green onions, and a side of crunchy tortilla chips for a crowd-pleasing dish that’s ideal for game day gatherings, cozy dinners, or meal prepping. If you’re craving a spicy twist on classic chili, this recipe hits all the right notes!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 28 ounces Canned diced tomatoes (fire-roasted, if available)
- 15 ounces Canned chili beans in sauce
- 15 ounces Canned black beans, drained and rinsed
- 8 ounces Cream cheese, softened
- 1 cup Buffalo wing sauce
- 1 packet Ranch seasoning mix
- 2 cups Chicken broth
- 1 cup Carrots, finely diced
- 1 cup Celery, finely diced
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- as needed Shredded cheddar cheese, for garnish
- as needed Green onions, sliced, for garnish
- as needed Tortilla chips, for serving
Instructions
Place the chicken breasts in the bottom of a 6-quart slow cooker.
Add the diced tomatoes (with their juices), chili beans, black beans, diced carrots, diced celery, diced onion, and minced garlic to the slow cooker.
Sprinkle in the ranch seasoning mix, salt, and black pepper evenly throughout the ingredients.
Pour in the buffalo wing sauce and chicken broth, ensuring the chicken is fully submerged.
Cover the slow cooker with its lid and cook on low for 6 hours, or until the chicken is fully cooked and tender enough to shred.
Once cooked, remove the chicken breasts from the slow cooker and use two forks to shred them into bite-sized pieces.
Return the shredded chicken to the slow cooker, then add the softened cream cheese. Stir until the cream cheese is fully melted and incorporated into the chili.
Taste the chili and adjust seasoning as needed with additional salt or buffalo sauce for more heat.
Ladle the buffalo chicken chili into bowls, garnish with shredded cheddar cheese and sliced green onions, and serve with tortilla chips on the side.
Nutrition Facts
Calories |
4194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 15501 mg | 674% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 68.0 g | ||
| Protein | 372.0 g | 744% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1239 mg | 95% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 7906 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
