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Slow Cooker Buffalo Chicken Chili

Slow cooker buffalo chicken chili in white bowl topped with cheese and green onions
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This Slow Cooker Buffalo Chicken Chili is loaded with tender chicken, three kinds of beans, and has the perfect amount of spicy buffalo flavor. Simple dump and go recipe perfect for busy weeknights.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chiles, undrained
  • 1 medium yellow onion, chopped
  • 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/4 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, blue cheese crumbles, sour cream, sliced green onions, tortilla chips

Instructions

  1. Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
  2. Add the black beans, kidney beans, pinto beans, corn, diced tomatoes, tomatoes with green chiles, and chopped onion to the slow cooker.
  3. In a small bowl, whisk together the buffalo wing sauce, chicken broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
  4. Pour the sauce mixture over the ingredients in the slow cooker and stir everything together.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  7. Serve the chili hot with your favorite toppings like cheddar cheese, blue cheese crumbles, sour cream, and green onions.

Notes

  • The spiciness can be adjusted by using more or less buffalo sauce. For a milder version, use a mild buffalo sauce or reduce to 1/4 cup.
  • For extra flavor, brown the chicken breasts in a skillet before adding them to the slow cooker.
  • The chili will thicken as it sits. If you prefer a thinner consistency, add more chicken broth.
  • Use a 6-quart or larger slow cooker for best results.

Nutrition

Find it online: https://www.benefitiany.com/slow-cooker-buffalo-chicken-chili/