Buffalo Chicken Chili

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.

In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.

Cook on high for 3-4 hours or low for 6-8 hours.

Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.

Add the cream cheese and let it sit for 5 minutes to soften, then stir until it is incorporated. Serve with desired toppings.

Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.

Use two forks to shred chicken in instant pot or remove chicken to cutting board to shred. Add chicken back to pot.

Add drained beans and cream cheese to instant pot. Stir until chili is creamy and smooth. Serve with desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary