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Buffalo Chicken Chili

A comforting blend of shredded chicken, white beans, and diced tomatoes enriched with Buffalo sauce for a delicious twist on classic chili.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts The main protein source.
  • 2 cans white beans Adds creaminess and fiber.
  • 1 can fire-roasted tomatoes Contributes a smoky flavor.
  • 4 cups low-sodium chicken broth Acts as a liquid base.
  • 1 can diced green chiles Offers a mild flavor.
  • 1/2 cup Buffalo wing sauce Introduces a spicy kick.
  • 2 medium carrots Adds sweetness and crunch.
  • 1 tsp onion powder Enhances savory notes.
  • 1 tsp garlic powder Offers robust flavor.
  • 1 tsp celery salt Enhances overall flavor.
  • 1 tsp dried dill Adds a fresh herbal note.
  • 1/2 tsp ground black pepper A necessary spice.
  • 8 oz cream cheese Melts into a creamy texture.
  • 1/2 cup plain Greek yogurt Adds tanginess and creaminess.
  • 1/4 cup Blue cheese or feta crumbles Optional topping.
  • 1/4 cup thinly sliced green onions For garnish.

Method
 

Preparation
  1. Add chicken to slow cooker.
  2. Top chicken with the beans, diced tomatoes, broth, green chiles, Buffalo sauce, carrots, onion powder, garlic powder, celery salt, dill, and pepper. Stir to combine, then nestle the chicken breasts into the mixture.
Cooking
  1. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours until the chicken is cooked through.
  2. Carefully remove the chicken and set aside.
  3. Use an immersion blender to partially blend the soup until some of the beans and tomatoes are smooth.
  4. Shred the chicken and return it to the slow cooker. Add cream cheese, cover, and cook on high for 15 to 20 minutes until the cream cheese is softened. Stir to incorporate.
  5. To incorporate Greek yogurt, place it in a small bowl and slowly stir in a few spoonfuls of the hot chili liquid. Then stir the tempered yogurt back into the slow cooker.
  6. Taste and add additional Buffalo sauce or salt as desired. Serve hot.

Notes

This chili is great for meal prep, and leftovers can be stored in an airtight container for up to 4 days in the fridge. It can also be frozen for up to 3 months.