Slow Cooker Buffalo Chicken Chili Recipe
This award-winning Buffalo Chicken Chili, cooked in a slow cooker, is a perfect twist on classic chili. It’s simple, full of bold flavors, and ideal for those looking to spice up their usual chili routine. Perfect for game day or a cozy meal at home.
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Servings: 6 (1 cup each)
Ingredients
- 1 lb ground chicken
- 1 cup frozen corn kernels
- 14.5 oz can fire-roasted tomatoes drained
- 1/4 - 1/2 cup buffalo wing sauce start with 1/4 cup, adjust to taste
- 8 oz cream cheese
- 15 oz can white navy beans drained and rinsed
- 1 package ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried cilantro
- Blue cheese crumbles optional for garnish
Instructions
- In a skillet, brown the ground chicken thoroughly until fully cooked, then transfer to the slow cooker. If preparing ahead of time, refrigerate the browned chicken until you're ready to assemble the chili.
- Add the white navy beans, fire-roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, corn kernels, garlic powder, onion powder, celery salt, dried cilantro, and salt to the slow cooker. Stir everything to combine well.
- Place the block of cream cheese on top of the mixture without stirring it in, and cover the slow cooker.
- Cook on high for 4 hours or set it to low for 8 hours, depending on your preference.
- Once cooking is complete, stir the mixture to fully incorporate the softened cream cheese. Taste and adjust by adding more buffalo wing sauce if you want extra heat.
- Serve hot, and if desired, top individual bowls with blue cheese crumbles for added richness.
Notes
Adjust the amount of buffalo sauce according to your heat preference.
Garnishing with blue cheese crumbles adds a tangy depth that pairs perfectly with the spiciness of the chili.
Garnishing with blue cheese crumbles adds a tangy depth that pairs perfectly with the spiciness of the chili.