Description
This Slow Cooker Pulled Buffalo Chicken Chili combines the spicy tang of buffalo wing sauce with tender shredded chicken, black beans, and a medley of vegetables for a comforting, flavorful meal. Perfect for chilly days, this easy-to-make chili is enhanced with warming spices and finished with classic toppings like blue cheese, cilantro, and avocado for a delicious twist.
Ingredients
Main Ingredients
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 red pepper, diced
- 1.5 pounds skinless boneless chicken breasts
- 2 (15 ounce) cans low sodium black beans, drained and rinsed
- 1 (28 ounce) can low sodium diced tomatoes
- 1/4 cup Frank’s buffalo wing sauce (or substitute your favorite hot sauce)
- 2 tablespoons honey
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup low sodium chicken broth (or more as needed for desired consistency)
Toppings (optional)
- Crumbled blue cheese
- Cilantro
- Green onion
- Lime juice
- Avocado
- Crushed tortilla chips
Instructions
- Sauté the vegetables: Heat a bit of oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and diced red pepper, sautéing until fragrant and softened, about 5 minutes. This step helps develop the chili’s flavor base before slow cooking.
- Combine ingredients in the slow cooker: Transfer the sautéed vegetables along with the chicken breasts, rinsed black beans, diced tomatoes, buffalo wing sauce, honey, chili powder, cumin, smoked paprika, and salt into a large slow cooker. Stir everything together to combine well.
- Cook the chili: Cover and cook the mixture on low for 8 hours or on high for 4 hours. If you prefer a thinner chili, add additional low sodium chicken broth during cooking or when serving. Once cooked, shred the chicken with forks in the chili and stir well. Season with salt and pepper to taste.
- Serve with toppings: Ladle the chili into bowls and add your favorite toppings such as crumbled blue cheese, chopped cilantro, green onions, a squeeze of lime juice, sliced avocado, and crushed tortilla chips for texture and flavor enhancement.
Notes
- If you prefer, you can sauté the vegetables directly in the slow cooker if it has a sauté function to save time.
- Adjust the heat level by varying the amount of buffalo wing sauce or substituting with a milder hot sauce if desired.
- For a thicker chili, reduce the amount of chicken broth or cook uncovered for the last 30 minutes to evaporate excess liquid.
- This chili freezes well – store in an airtight container for up to 3 months and thaw before reheating.
- Serve with cornbread or over rice for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Category: Chili / Soup
- Method: Slow Cooking
- Cuisine: American
