Why You’ll Love this Slow Cooker Buffalo Chicken Chili Recipe
If you’re looking for a cozy meal that packs a punch, you’ll absolutely love this Slow Cooker Buffalo Chicken Chili recipe.
What makes it so special? For starters, it’s incredibly easy to prepare. Just toss everything into the slow cooker and let it do the work while you kick back and relax.
The flavors meld beautifully, creating a hearty dish that’s perfect for chilly evenings. Plus, the spicy kick from the buffalo sauce elevates the chili, making it a standout in my meal rotation.
I also appreciate how it’s versatile; you can customize it with your favorite toppings like crumbled blue cheese or fresh cilantro.
Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Slow Cooker Buffalo Chicken Chili
When it comes to creating a cozy meal that warms both the heart and the stomach, this Slow Cooker Buffalo Chicken Chili is a winner. It’s the kind of dish that makes you feel all snug inside, especially when the weather outside is less than friendly.
Just imagine coming home after a long day to the delicious aroma wafting from your slow cooker. It’s like a warm hug in a bowl. And let’s be honest, who doesn’t love a meal that requires minimal effort? Simply chop, toss, and let your slow cooker work its magic.
But first, let’s gather the ingredients you’ll need to whip up this delightful chili.
Here’s what you’ll need for your Slow Cooker Buffalo Chicken Chili:
- 2 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 medium stalks celery, sliced
- 2 medium carrots, chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 cup buffalo wing sauce
- Crumbled blue cheese, if desired
Now that you’ve got your list, let’s chat about these ingredients for a moment. First off, if you’re not a fan of chicken thighs, feel free to swap in chicken breasts. They’ll work just fine, though they mightn’t be as juicy.
And if you want to dial down the heat, you can adjust the amount of buffalo sauce to suit your taste buds. The beauty of this chili is its flexibility; you can add in other veggies like bell peppers or even some corn if that’s what you have lying around.
It’s all about making this dish your own. So, gather your ingredients, and let’s get ready to make some chili magic.
How to Make Slow Cooker Buffalo Chicken Chili
Making Slow Cooker Buffalo Chicken Chili is as easy as pie, but way more satisfying. First things first, grab your 5 to 6-quart slow cooker and give it a nice spray with cooking spray. You don’t want your chili sticking like it’s trying to cling to the last moments of summer.
Once that’s done, let’s get chopping. You’ll need 2 1/2 lbs of boneless skinless chicken thighs, cut into 1-inch pieces. If you’re feeling fancy, you can even pretend you’re on a cooking show while you chop. Just remember to keep your fingers away from the blade—safety first.
Now, toss that chicken into the slow cooker along with 1 large chopped onion, 2 medium stalks of sliced celery, and 2 medium chopped carrots. This veggie trio isn’t just for show; they add a wonderful depth of flavor and a pop of color to your chili.
Next, add in one 28-ounce can of diced tomatoes (don’t drain it; that juice is liquid gold), one 15-ounce can of black beans that you’ve drained and rinsed, and 1 cup of chicken broth. Sprinkle in 2 teaspoons of chili powder and a pinch of salt (1/2 teaspoon, to be exact).
Now, here’s where the magic happens: stir everything together like you’re creating a work of art. Cover the slow cooker and set it to the Low heat setting for about 8 to 10 hours. Yep, that’s right, just let it simmer away while you go about your day.
By the time you get home, your house will smell like a cozy diner on a chilly night, and you might even find yourself doing a little happy dance. When you’re ready to eat, give it a good stir and add in 1/4 cup of buffalo wing sauce. This is where the chili gets its zing.
Serve it up hot, and if you’re feeling extra indulgent, sprinkle some crumbled blue cheese on top. Trust me, it’s worth it.
Slow Cooker Buffalo Chicken Chili Substitutions & Variations
While the classic Slow Cooker Buffalo Chicken Chili is delicious as is, there’s plenty of room for creativity with substitutions and variations.
For a healthier twist, I sometimes swap the chicken thighs for ground turkey or even a plant-based protein like lentils. If you’re looking for different flavors, add roasted red peppers or zucchini for extra veggies. Instead of black beans, kidney beans work great too.
I’ve also tried using vegetable broth instead of chicken broth for a lighter taste. If you like it spicier, toss in some jalapeños or increase the buffalo wing sauce.
Finally, for a creamy texture, add cream cheese or Greek yogurt right before serving. The possibilities are endless!
What to Serve with Slow Cooker Buffalo Chicken Chili
To complement the zesty flavors of Slow Cooker Buffalo Chicken Chili, I love serving it with a variety of sides that balance the heat and add texture.
A fresh side salad with crisp greens and a tangy vinaigrette works wonders to cool down the spice. I often pair this chili with cornbread; its slight sweetness is a perfect match.
If I’m feeling indulgent, I’ll whip up some creamy mac and cheese for a comforting contrast. Tortilla chips are another favorite; I like to use them for dipping or as a crunchy topping.
Finally, a dollop of sour cream or Greek yogurt can help mellow the chili’s heat while adding a rich creaminess. Enjoy experimenting with these pairings!
Additional Tips & Notes
When serving Slow Cooker Buffalo Chicken Chili, there are a few additional tips that can enhance your experience.
First, feel free to adjust the spice level. If you crave more heat, add extra buffalo wing sauce or a dash of cayenne pepper.
I also love garnishing with fresh cilantro or green onions for a pop of color and flavor.
If you want a thicker chili, consider mashing some of the black beans before adding them.
For a heartier meal, serve it over rice or with cornbread on the side.
Ultimately, this chili keeps well, so making a batch ahead of time is a great idea. Just store leftovers in an airtight container for up to three days.
Enjoy!