Slow Cooker Buffalo Chicken Chili
This hearty slow cooker buffalo chicken chili is packed with flavor and perfect for a cozy meal.
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans (rinsed and drained)
- 1 can kidney beans (rinsed and drained)
- 1 can corn (drained)
- 1 can crushed tomatoes
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 1/2 cup buffalo wing sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- salt (to taste)
- pepper (to taste)
- 1/2 cup shredded cheddar cheese (for serving)
- 1/4 cup chopped green onions (for serving)
- sour cream (for serving, optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, kidney beans, corn, crushed tomatoes, diced onion, and minced garlic on top of the chicken.
- Pour in the chicken broth and buffalo wing sauce.
- Sprinkle the chili powder, ground cumin, smoked paprika, salt, and pepper over the mixture.
- Stir gently to combine all the ingredients, ensuring the chicken is submerged in the liquid.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken directly in the slow cooker using two forks and stir to combine.
- Serve hot, topped with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired.
Notes
Feel free to adjust the spice level by adding more or less buffalo wing sauce.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Sodium: 800mg