Slow Cooker Buffalo Chicken Chili
Welcome back to my partially prepped series! This series was made for those who don’t love meal prepping or eating meal prepped food, but still want to save time when it comes to preparing meals. The partially prepped concept allows you to make a few components ahead of time–either the night or morning before meal time–and finish off the preparation before enjoying. This slow cooker buffalo chicken chili is creamy, flavorful, and one of the best set-it-and-forget-it meals! There’s a stovetop option included if you don’t have access to a slow cooker.
Slow Cooker Buffalo Chicken Chili Ingredient Notes:
Chicken Breast: Lean and protein-packed, chicken breast becomes tender and flavorful after slow cooking it in the spicy buffalo sauce. It shreds easily into the chili, making it hearty and satisfying. It’s a blank canvas that soaks up all the bold spices in the dish.
Buffalo Sauce: This spicy, tangy sauce brings the signature kick to the chili, adding depth and heat. You can adjust the amount based on your spice tolerance, but it’s what gives the dish its bold personality.
Cream Cheese: Stirred in at the end, cream cheese melts into the chili for a rich, velvety texture. It cuts through the heat of the buffalo sauce and brings the whole dish together. Dairy-free alternatives work just as well if needed.
Red Bell Pepper: Diced red bell pepper adds natural sweetness and a pop of color. It softens during cooking and rounds out the chili’s flavor profile. It’s a simple veggie that makes the whole dish feel fresh and balanced.
Slow Cooker Buffalo Chicken Chili
6
servings20
minutes8
hoursWelcome back to my partially prepped series! This series was made for those who don’t love meal prepping or eating meal prepped food, but still want to save time when it comes to preparing meals. The partially prepped concept allows you to make a few components ahead of time–either the night or morning before meal time–and finish off the preparation before enjoying. This slow cooker buffalo chicken chili is creamy, flavorful, and one of the best set-it-and-forget-it meals!
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Ingredients
2 pounds chicken breast
1 1/2 teaspoons kosher salt, plus additional to taste
1/2 teaspoon black pepper
1/2 cup buffalo sauce (I love this one, can reduce amount for less spice)
1 large yellow onion, diced
1 red bell pepper, cored and diced
1 jalapeño pepper, seeded and diced (optional)
4 garlic cloves, peeled and minced
2 1/2 cups low-sodium chicken broth
15 ounces can corn, drained
15 ounces can diced tomatoes
8 ounces cream cheese (can sub dairy-free cream cheese)
thinly sliced green onions, for topping
Directions
- TO PREP AHEAD
- Add the chicken breast, salt, pepper, and buffalo sauce to a large container with a lid or storage bag. Mix well to coat the chicken in the sauce and spices. Seal and set aside.
- Dice the onion, bell pepper, jalapeño pepper, and garlic and transfer to a separate sealed container with a lid or storage bag. Set the chicken and the veggies in the refrigerator until continuing on to step 3, up to 2 days.
- Remove the chicken and veggies from the refrigerator and transfer to an empty 6-quart slow cooker. Cover with the broth, corn, and diced tomatoes. Stir to evenly mix, then cover and cook on low for 8 hours or high for 5 hours.
- Remove the cooked chicken from the slow cooker and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the slow cooker.
- Stir in the cream cheese until melted down and incorporated into the chili. Salt to taste, then leave on the warm setting until serving with sliced green onion on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
- TO MAKE IT AT ONCE
- Add the chicken, salt, pepper, and buffalo sauce to an empty 6-quart slow cooker. Mix to coat, then add in the diced onion, bell pepper, jalapeño pepper, and garlic.
- Cover everything with the broth, corn, and diced tomatoes. Stir to evenly mix, then cover and cook on low for 8 hours or high for 5 hours.
- Remove the cooked chicken from the slow cooker and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the slow cooker.
- Stir in the cream cheese until melted down and incorporated into the chili. Leave on the warm setting until serving with sliced green onion on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
- STOVETOP INSTRUCTIONS
- Heat 2 tablespoons of oil over medium heat in a large pot or dutch oven. Add the diced onion, bell pepper, and jalapeño pepper and cook, stirring occasionally until softened, 5 to 7 minutes. Add the minced garlic, salt, and pepper and continue cooking for another minute.
- Pour in the chicken broth, corn, diced tomatoes, and buffalo sauce and bring to a boil. Place the chicken into the liquid. If the chicken is not completely covered, add additional broth or water until covered.
- Cover the pot and simmer until the chicken is fully cooked at an internal temperature of 165F, about 15 minutes. Remove the chicken from the pot and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the pot.
- Stir in the cream cheese until melted down and incorporated into the chili. Simmer on low until serving with sliced green onion on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
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If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Hello! How can I sub cauliflower to make this vegetarian?
You may want to try King Oyster mushrooms, or jackfruit instead 😀
Thanks Morgan!
So easy and delicious! Will definitely be making this again.
Hi, can I sub cottage cheese for the cream cheese to add more protein?
Also, can I add black beans and red beans to the chili?
I haven’t tried this yet, but love to add cottage cheese for additional protein! I’d recommend blending it first before adding it in for a better texture!
No BEANS?
Husband approved! Will probably add white beans next time.
How would you adjust this for cooking in the Instant Pot?
Hoping I didn’t miss this. Is there some other options – preferably meat – that i could use to replace the chicken? Thank you!
Do you know how many servings this should make?
This one makes about 6 servings!
This chili has such great flavor. I’m making this for the second time today – added cannellini beans both times – so good!
How many calories per serving?
This was great! Used Franks, butter and a dash of Worcestershire in place of the buffalo sauce. Made 1/2 the recipe and it was perfect for a family of 3!! Will make again and maybe even add pasta or pasta and cheese for a buffalo Mac.