Description
This hearty and flavorful Buffalo Chicken Chili combines tender chicken breasts with white beans, fire-roasted tomatoes, and a kick of Buffalo wing sauce, all slow-cooked to perfection. Enhanced with creamy cream cheese and tangy Greek yogurt, it offers a comforting and spicy meal perfect for chilly days or game day gatherings.
Ingredients
Chicken and Base
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 (15-ounce) can white beans, drained and rinsed (such as cannellini or white kidney)
- 1 (14.5-ounce) can fire-roasted tomatoes in their juices
- 1 (14.5 ounce) can low-sodium chicken broth
- 1 (5-ounce) can diced green chiles in their juices
Seasonings and Vegetables
- ½ cup Buffalo wing sauce (plus additional to taste)
- 2 medium carrots, scrubbed and sliced into very thin coins
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon dried dill
- ½ teaspoon ground black pepper
Final Ingredients
- 4 ounces cream cheese, at room temperature
- ½ cup plain Greek yogurt (2% or whole; fat free will likely curdle)
- Blue cheese or feta crumbles (for serving, optional)
- Thinly sliced green onions (for serving, optional)
Instructions
- Add: Place the chicken breasts into a 5-quart or larger slow cooker, preparing the base for your chili.
- Stir: Add the white beans, fire-roasted tomatoes, chicken broth, diced green chiles, Buffalo wing sauce, sliced carrots, onion powder, garlic powder, celery salt, dried dill, and black pepper to the slow cooker. Stir everything to combine well and nestle the chicken breasts into the mixture.
- Cook: Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until the chicken reaches an internal temperature of 165°F and is fully cooked. Remove the chicken carefully to a plate or cutting board and set aside.
- Thicken: Use an immersion blender to partially blend the chili, smoothing some of the beans and tomatoes while maintaining texture. If you don’t have an immersion blender, transfer a few cups to a regular blender, puree carefully to avoid hot splatters, then return the mixture to the slow cooker.
- Shred and Add Cream Cheese: Shred the cooked chicken and return it to the slow cooker. Add the cream cheese, cover, and cook on HIGH for 15 to 20 minutes until the cream cheese softens. Stir well to fully incorporate the cream cheese into the chili.
- Temper Yogurt: To avoid curdling, place the Greek yogurt in a small bowl, then slowly stir in a few spoonfuls of hot chili liquid to warm it gently. Stir the warmed yogurt back into the slow cooker.
- Serve: Taste the chili and adjust by adding more Buffalo sauce or salt as desired. Serve hot, garnished with blue cheese or feta crumbles and sliced green onions. For extra heat, drizzle with additional Buffalo sauce.
Notes
- Use full-fat or 2% Greek yogurt to prevent curdling; fat-free yogurt is not recommended.
- Adjust the amount of Buffalo wing sauce based on your preferred heat level.
- An immersion blender works best for thickening while retaining some texture, but a regular blender can be used cautiously.
- Blue cheese or feta crumbles add a nice tangy contrast but are optional based on preference.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) to 2 hours (high) plus 20 minutes final steps
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
