Game day called, and this chili answered. It’s everything you love about buffalo wings (the tang, the heat, the ranch-y goodness) minus the napkin avalanche and the sticky fingers. Tender chicken, creamy white beans, and green chiles simmer in a spicy buffalo broth while you do literally anything else. Your slow cooker does the heavy lifting, and you just show up at the end with a bowl and a spoon.
Top it with sour cream or crème fraîche, Cheddar, and green onions, then give it a final drizzle of hot sauce for those who like to live dangerously. It’s the cozy bowl of comfort that makes you the hero of every potluck, with almost no effort required. Wings who?
A few solid options for serving depending on the vibe you’re going for:
Classic pairings
- Cornbread or cornbread muffins — the slight sweetness balances the Cajun heat nicely
- Crusty bread or a warm baguette for dipping
- White or brown rice spooned right into the bowl (turns it into more of a stew)
Toppings to serve alongside
- Shredded cheese (Monterey Jack or cheddar)
- Sliced avocado or a dollop of sour cream or crème fraîche to cool things down
- Fresh cilantro and a squeeze of lime
- Sliced jalapeños or a dash of hot sauce for those who want more heat
- Crushed tortilla chips for crunch
Our differences from the original recipe included eliminating the 8-ounce brick of cream cheese, reducing the hot sauce by 50%, and adding a diced jalapeño.
TIP: For a thicker chili: mash 1 cup of the beans before stirring in.
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 lb. skinless, boneless chicken breasts
- 1 lb. skinless, boneless chicken thighs
- 1 cup diced onion
- 1 cup buffalo wing sauce, (such as Frank’s® RedHot Buffalo sauce), plus more for serving
- 1 (14.5 oz. can) fire roasted diced tomatoes
- 2 (4 oz.) cans green chiles
- 1 jalapeño, diced
- 1 (1 oz.) packet ranch seasoning mix
- 1 Tbsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 2 1/2 cups chicken broth
- 2 (15.5 oz.) cans white beans, drained and rinsed
- Sour cream or crème fraîche, shredded Cheddar cheese, and sliced green onions, for garnish
Directions
- Add chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, jalapeño, ranch seasoning, chili powder, paprika, cumin, and chicken broth to a slow cooker. Cook on High for 2 hours or Low for 3 to 4 hours.
- Remove chicken from slow cooker and shred into bite-sized pieces. (It may not be fully cooked yet.) Return chicken to slow cooker and stir in beans. Cover and cook about 15-30 minutes more. Add additional stock if desired for a thinner chili.
- Serve topped with sour cream or crème fraîche, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.
Adapted from a recipe by Nicole McLaughlin for allrecipes.com
