Slow Cooker Buffalo Chicken Chili
A cozy, satisfying meal featuring tender chicken simmered in spicy buffalo sauce combined with hearty beans and vibrant veggies.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup buffalo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Toppings (optional)
- Shredded cheese
- Chopped green onions
Instructions
Preparation
- Finely chop the onion and mince the garlic.
- Drain and rinse the kidney and black beans, and drain the corn.
Combining Ingredients
- In a slow cooker, add the chicken breasts, kidney beans, black beans, corn, chopped onion, and minced garlic.
- Pour in the diced tomatoes with their juice, buffalo sauce, chili powder, cumin, salt, and pepper.
Cooking
- Stir the ingredients together gently, ensuring that the chicken is coated with all the spices and sauces.
- Cover and set your slow cooker to low for about 6-7 hours, or high for 3-4 hours.
- Once cooked, shred the chicken with two forks right in the slow cooker and stir well to combine.
Serving
- Ladle the chili into bowls and top with shredded cheese and chopped green onions if desired.
Notes
For a lighter option, replace chicken with turkey, or for a vegetarian twist, use chickpeas instead of chicken.