Slow Cooker Buffalo Chicken Chili
User Reviews
5
Slow Cooker Buffalo Chicken Chili
Description
Slow Cooker Buffalo Chicken Chili uses cooked shredded chicken combined with smoked paprika, chili powder, cumin, and garlic, then simmered in a mixture of beer, crushed tomatoes, fire-roasted diced tomatoes, buffalo wing sauce, and beans. The initial sauté step softens the vegetables and spices, which deepens the flavor before slow cooking. The chili develops a spicy, smoky profile with a hearty texture from the beans and shredded chicken.
The buffalo wing sauce adds a distinctive tangy heat, balanced by the rich tomato base and smoky spices. Gentle slow cooking on low allows flavors to intensify and marry, while cooked chicken ensures a tender protein component. The combination of beans and shredded chicken creates a substantial meal with varied textures.
This chili is ideal for warming meals and pairs well with creamy or cooling toppings such as blue cheese crumbles and slices of avocado. Lime wedges offer bright acidity to balance the richness. It suits casual dinners, game days, or meal preps requiring slow cooker convenience.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1/2 cup celery diced
- 1 roasted red pepper 14 ounce jar, drained and chopped
- 4 garlic minced, cloves
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken cooked and shredded
- 1/2 cup beer
- 1 crushed tomatoes canned 28 ounce
- 1 fire-roasted diced tomato 14 ounce can
- 3/4 cup buffalo wing sauce
- 2 pinto beans 14 ounce cans, drained and rinsed
- 1 cannellini beans 14 ounce can, drained and rinsed
for topping:
- wing sauce extra
- cheddar cheese sharp, grated
- blue cheese crumbled
- green onion sliced
- chives freshly sliced
- lime wedges, for spritzing
- avocado slices
Instructions
- Note: my slow cooker has the ability to sear and sauté, so I can do everything in the cooker. If yours does not do this, sauté the veggies in another pot on the stove, or just add everything into the slow cooker together and don’t worry about sauteing the veg!
- Heat the olive oil in your slow cooker or in a saucepan over medium heat. Add the onions, celery, red peppers and garlic and stir. Stir in the paprika, chili powder, cumin, salt and pepper. Cook until the veggies soften slightly. Stir in the cooked, shredded chicken. Add in the beer and let it simmer until it reduces by about half. At this point, either transfer the mixture to your slow cooker or turn your slow cooker to the low setting. Add the crushed tomatoes, fire roasted tomatoes, wing sauce, pinto beans and cannellini beans. Cover and cook on low for however long you need – since the chicken is cooked, this chili is technically “done,” but letting it cook for a few hours will deepen the flavor! I like to cook it for about 4 hours on low, but you can cook it for 2 hours or even 8 hours – whatever you have. I would just keep it on the low.
- When it comes time to serve, serve in bowls with toppings of extra wing sauce, grated cheddar cheese, crumbled blue cheese, green onions, chives, avocado and lime wedges!
Notes
- If preferred, substitute shredded chicken with 1 pound of browned ground chicken for a more ground meat chili texture.
- Sauté vegetables and spices before slow cooking to deepen flavor, or add all ingredients directly to the slow cooker if sautéing is not possible.
User Reviews
Overall Rating
5
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