Award Winning Slow Cooker Buffalo Chicken Chili
A comforting and hearty buffalo chicken chili that combines spicy and savory flavors, perfect for busy weeknights or game day gatherings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup buffalo wing sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- Prepare your ingredients: Gather and chop your onion, bell pepper, and garlic. Drain and rinse the beans.
- Layer the ingredients: In the slow cooker, place the diced onions and bell peppers at the bottom. Add the minced garlic, beans, and then the chicken.
- Add liquids and seasonings: Pour the chicken broth and buffalo wing sauce over the chicken. Sprinkle the chili powder, cumin, salt, and pepper on top.
- Mix lightly: Gently stir the ingredients a bit to distribute the buffalo sauce and seasonings, but ensure the chicken stays mostly intact.
- Cook on low: Cover and cook on low heat for 6-8 hours. If you’re short on time, you can cook on high for 3-4 hours instead.
- Shred the chicken: Once cooked, carefully remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and mix everything well.
- Taste and adjust: Sample the chili and adjust seasoning if necessary. Serve hot.
Notes
For a thicker chili, leave the lid off for the last 30 minutes of cooking to allow some liquid to evaporate. Always taste the chili before serving to adjust flavors.