Tired of the same old chili recipe? Craving something bold, flavorful, and effortlessly easy? Then look no further! This Crockpot Buffalo Chicken Chili is the ultimate comfort food, perfect for game day, a cozy night in, or a quick and healthy weeknight dinner. It's bursting with the tangy kick of buffalo wings and the hearty warmth of classic chili, all made incredibly simple with your trusty slow cooker. Get ready to experience a delicious dish that's both satisfying and surprisingly simple to make!
Ingredients:
This recipe provides a generous serving of deliciousness, perfect for sharing (or not!).
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 cup chicken broth
- 1/2 cup buffalo wing sauce (your favorite brand!)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, green onions, cilantro
Instructions:
This easy crockpot recipe is perfect for busy weeknights.
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Prep the Chicken: Place the chicken breasts in the bottom of your slow cooker.
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Sauté Aromatics (Optional but Recommended): For a deeper flavor, sauté the chopped onion and minced garlic in a little olive oil before adding them to the slow cooker. This step only takes a few minutes but makes a big difference.
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Combine Ingredients: Add the crushed tomatoes, tomato sauce, kidney beans, black beans, diced green chilies, chicken broth, buffalo wing sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the slow cooker. Season with salt and pepper to taste.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the chili.
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Simmer and Serve: Stir well and let simmer for another 15-20 minutes to allow the flavors to meld. Serve hot, topped with your favorite chili fixings!
Cooking Tips for the Best Buffalo Chicken Chili:
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Don't overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
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Adjust the spice level: Start with less cayenne pepper and add more to taste. You can also adjust the amount of buffalo wing sauce depending on your preferred heat level.
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Make it ahead: This chili tastes even better the next day! Make it ahead of time and store it in the refrigerator for up to 3 days.
Variations:
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Add vegetables: Include other vegetables like bell peppers, corn, or carrots for extra nutrients and flavor.
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Use different beans: Experiment with pinto beans, chickpeas, or a combination of beans.
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Make it lighter: Use reduced-fat chicken broth and less buffalo wing sauce to reduce the calories and fat.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 30-35g
This Crockpot Buffalo Chicken Chili is a delicious and easy recipe perfect for any occasion. Enjoy this flavorful and satisfying meal! Let me know in the comments how yours turned out!