Buffalo Chicken Chili
A game day classic in a bowl, this Buffalo Chicken Chili is made in a slow cooker with chicken breasts, Rotel, Great Northern Beans, and a blend of spices, finished with cream cheese and heavy cream for a creamy texture.
Ingredients
- chicken breasts
- yellow onion
- carrots
- Rotel
- Great Northern Beans
- chicken broth
- chili powder
- onion powder
- Spicy Ranch seasoning
- cumin
- Buffalo sauce
- cream cheese
- heavy cream
- Buffalo sauce
- blue cheese crumbles
Method
- 1
Dice the carrots and onion.
- 2
Place two chicken breasts at the bottom of a slow cooker.
- 3
Pour in the can of Rotel, diced onions, diced carrots, and drained and rinsed Great Northern Beans.
- 4
Add the chicken broth.
- 5
Season with chili powder, onion powder, spicy ranch seasoning, and cumin.
- 6
Pour in the Buffalo sauce and stir all ingredients to combine.
- 7
Cover and cook on low for 6-8 hours.
- 8
30 minutes before serving, add the block of room temperature cream cheese to the slow cooker and cover.
- 9
After 30 minutes, remove the cooked chicken breasts from the slow cooker.
- 10
Shred the chicken using two forks.
- 11
While the chicken is out, whisk the melted cream cheese into the soup base.
- 12
Pour in the heavy cream and continue to whisk until the base is smooth and creamy.
- 13
Return the shredded chicken to the slow cooker and stir to fully combine.
- 14
Serve the chili in bowls. Top with an additional drizzle of Buffalo sauce and blue cheese crumbles. Enjoy
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