Slow Cooker Buffalo Chicken Chili (Easy Crockpot Recipe)
Slow Cooker Buffalo Chicken Chili is a bold, hearty twist on classic chili made with tender shredded chicken, beans, tomatoes, and plenty of Frank’s Hot Sauce for that signature Buffalo flavor.
Servings: 6
Calories: 448kcal
Equipment
- Chef knife
- Cutting board
- Slow cooker
Ingredients
- 1 large yellow or white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon sugar
- ½ teaspoon salt, plus more to taste
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 (28 oz/796 ml) can whole tomatoes, crushed plus juices
- 1 cup chicken broth, low sodium
- ½ cup Frank’s Original hot sauce, use mild for less heat
- 2 large boneless, skinless chicken breasts (about 1.5 lbs/660 grams)
- 2 (19 oz/540 ml) cans white kidney beans, drained and rinsed
- 1½ cups corn, frozen or canned, drained
- ¼ cup chopped cilantro, optional
- ¾ to 1 cup plain Greek yogurt or sour cream
Optional Toppings:
- Shredded cheddar cheese
- Crumbled blue cheese
- Sliced or diced avocado
- Sliced green onion
- Freshly squeezed lime juice
- Fresh cilantro leaves
- Tortilla chips
Instructions
- To the slow cooker add onion, garlic, chili powder, cumin, sugar, salt, dried dill, dried parsley, onion powder, garlic powder, and black pepper. Stir to combine.1 large yellow or white onion, 4 cloves garlic, 1 tablespoon chili powder 2 teaspoons ground cumin, 1 tablespoon sugar, ½ teaspoon salt, 1 teaspoon dried dill, 1 teaspoon dried parsley, ¾ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper,
- Add tomatoes, chicken stock, and hot sauce, then nestle chicken breasts into the mixture, turning to coat slightly.1 (28 oz/796 ml) can whole tomatoes, crushed, 1 cup chicken broth, low sodium, ½ cup Frank’s Original hot sauce, 2 large boneless, skinless chicken breasts (about 1.5 lbs/660 grams)
- Cover and cook on low for 4 to 5 hours, or until chicken is very tender and shreds easily with a fork.
- Remove chicken to a plate or cutting board and shred using two forks or chop into bite sized pieces. Return chicken to the slow cooker along with the beans and corn. Stir to combine.2 (19 oz/540 ml) cans white kidney beans, drained and rinsed, 1½ cups corn,
- Cover and cook on low for another 20 to 30 minutes, until heated through and flavors come together. Turn off heat and stir in cilantro if using.
- Taste and adjust seasoning as needed. Serve hot, topped with Greek yogurt or sour cream and any of the optional toppings.
Notes
Nutrition information is an estimate and may vary depending on specific ingredients used. These calculations do not include the Greek yogurt, sour cream or optional toppings.
Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
How to Make this Recipe Without a Slow Cooker
1. Heat a large pot or Dutch oven over medium heat. Add a small amount of oil and sauté the diced onion until softened, about 4–5 minutes. Add garlic and cook for 30 seconds.
2. Stir in all spices and seasonings and cook for 1 minute until fragrant. Add crushed tomatoes, chicken stock, and hot sauce. Bring to a gentle simmer. Add chicken breasts, cover, and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
3. Remove chicken, shred it, and return it to the pot along with the beans and corn. Simmer uncovered for 10–15 minutes until beans are warmed through. Taste and adjust seasoning before serving.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 49g | Protein: 48g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 109mg | Sodium: 1939mg | Potassium: 1348mg | Fiber: 11g | Sugar: 10g