Buffalo Chicken Chili
A delightful slow cooker chili that combines buffalo sauce with tender chicken and hearty beans, perfect for family dinners or game day.
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken breasts Tender and juicy, these are the backbone of the recipe.
- 4 cloves Fresh garlic (minced) Aromatic and pungent, elevates the dish.
- 1 medium Onion (chopped) Provides sweetness and complexity.
- 2 cups Bell peppers (chopped) Contributes texture and a hint of crunch.
- 28 ounces Diced tomatoes (canned) Creates a rich sauce.
- 4 cups Low-sodium chicken broth Adds moisture and enhances flavors.
- 1 cup Buffalo sauce Gives heat and flavor.
- 1 teaspoon Ground cumin Enhances the overall taste.
- 2 tablespoons Chili powder Adds a robust kick.
- 15 ounces Black beans (rinsed and drained) Provides protein and texture.
- 15 ounces Kidney beans (rinsed and drained) Complements the other ingredients.
- 1 bunch Fresh cilantro (optional) Adds a touch of freshness.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Sprinkle the minced garlic and chopped onion over the chicken.
- Toss in the chopped bell peppers.
- Pour in the diced tomatoes along with their juice, followed by the chicken broth.
- Add the Buffalo sauce, ground cumin, and chili powder. Stir gently to combine.
- Fold in the rinsed black beans and kidney beans.
Cooking
- Cover the slow cooker and set it on low for 6-8 hours or on high for 4 hours.
- Once cooked, use two forks to shred the chicken right inside the slow cooker and stir everything together.
Serving
- Garnish with freshly chopped cilantro before serving.
Notes
Adjust the level of spiciness by modifying the amount of Buffalo sauce. This chili can also be made vegetarian by replacing the chicken with extra beans or quinoa.