SLOW COOKER BUFFALO CHICKEN CHILI
Slow cooker buffalo chicken chili is spicy, creamy, and full of bold flavors. Tender chicken, beans, and vegetables simmer with hot sauce and seasonings, creating a comforting, protein-packed meal perfect for game day or weeknight dinners.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or thighs
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 cup diced tomatoes canned or fresh
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup hot sauce Buffalo-style
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar or mozzarella cheese optional
- Optional toppings: sour cream chopped green onions, extra hot sauce
Instructions
- Prepare Ingredients: Place chicken, black beans, corn, diced tomatoes, onion, and garlic into the slow cooker.
- Season: Add hot sauce, smoked paprika, chili powder, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours until chicken is fully cooked.
- Shred Chicken: Remove chicken, shred with two forks, and return to slow cooker. Stir to combine.
- Serve: Spoon chili into bowls and top with cheese, sour cream, green onions, or extra hot sauce if desired.
Notes
- Make Ahead: Chili can be prepared in the morning and left to slow cook for dinner.
- Flavor Variations: Add diced bell peppers or use extra hot sauce for more spice.
- Serving Suggestions: Serve with cornbread, tortilla chips, or over rice.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove or microwave.