Slow Cooker Buffalo Chicken Chili (Creamy with a Dairy Free Option)

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable and flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes offer a vibrant flavor, while crushed are budget-friendly.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color and flavor, and cayenne is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are nutritious, while pinto beans are usually cheaper.

Add 4 to 6 cups of chicken stock to the slow cooker.

Add 2 cans of fire roasted tomatoes to the slow cooker.

Add 2 cans of drained and rinsed white beans to the slow cooker.

Add 1 cup of buffalo sauce to the slow cooker.

Add 2 teaspoons of dried chives, 1.5 teaspoons of garlic powder, 1 teaspoon each of dried dill, onion powder, and salt, and 0.5 teaspoons of chili powder to the slow cooker.

Stir the mixture well.

Add 1.5 pounds of chicken breasts to the slow cooker, ensuring they are completely submerged.

Close the lid and set the slow cooker on low for 6 to 8 hours or on high for 4 hours.

After cooking, carefully remove the lid and transfer the cooked chicken breasts to a clean cutting board.

Use two forks to shred the chicken into small pieces.

Place the shredded chicken back into the slow cooker and stir well.

Add chopped cilantro if desired and cream cheese to the slow cooker.

Stir until the cream cheese is melted and mixed into the chili.

Serve hot with a dollop of sour cream, shredded cheese, crushed tortilla chips, or other favorite chili toppings.

Cooking Techniques

Equipment Needed

Spice Level: