Buffalo Chicken Chili

You might not know this about me, but I’m a born and raised Buffalo-girl; this means I take Buffalo chicken recipes seriously. It also means that you’ll find Buffalo-inspired recipes sprinkled throughout my blog because we put hot sauce and blue cheese on everything in Buffalo.

If you’re looking for healthier versions of authentic Buffalo chicken recipes, then try this Healthy Buffalo Chicken Dip, Buffalo Chicken Wraps, Baked Buffalo Chicken Tenders, or this amazing Buffalo Chicken Soup. I even have Buffalo Chicken Meatloaf.

Just when I thought I had exhausted all Buffalo-inspired recipes, I had Buffalo Chicken chili pop into my head. This healthy chili will quickly become one of your favorites.

Reasons you’ll love this recipe

• It combines two football party favorites! You’ll find two foods at every football party in Buffalo – chili and Buffalo wings. This Slow Cooker Buffalo Chicken Chili combines these two football party favorites. 
• A huge crowd-pleaser. Anytime I make this for a party, the bowl is licked clean!
• Healthy and delicious. Nobody knows (or cares) this chili is low fat, high protein, and filled with fiber and nutritious because it’s so tasty.
• Freezer-friendly. If you’re lucky enough to have leftovers, then freeze the chili into portions for healthy meals later on.

Ingredients

• Onions, garlic, carrots, and celery. To start the buffalo theme, we include carrots and celery with onions and garlic.
• Chili powder, ground cumin, onion powder, and garlic powder. This is the blend of seasonings we use for that delicious chili flavor.
• Tomato sauce, diced tomatoes, and tomato paste. This tomato trio creates the base for this chili recipe. You can also use fire-roasted tomatoes or a can of green chiles for extra flavor.
• Ground chicken. I love using ground chicken for an authentic chili texture in this recipe. You can also use ground turkey. I don’t recommend ground beef for this chili.
• Chicken broth. Broth adds extra moisture to the slow cooker buffalo chili and keeps the meat from drying out. Use high-quality organic chicken stock for the best flavor. 
• Cannellini beans. These creamy white beans are white kidney beans, pair perfectly with all other buffalo chicken ingredients and flavors.
• Franks hot sauce. In Buffalo, the only hot sauce is Frank’s! In the past, it was challenging to find Frank’s in other areas of the country, but today it’s available everywhere, so if you can find it, I strongly recommend using it. You might also see Frank’s buffalo wing sauce, a mixture of franks, butter, and other ingredients. However,  I recommend just using the original frank’s hot sauce for a cleaner option. If you can’t find Frank’s, use your favorite hot sauce.
• Blue cheese crumbles. Sprinkling blue cheese crumbles over a hot bowl of chili gives it that perfect final touch. 

Cooking Tips

• You can make this chili with chicken breasts or chicken thighs. You can use boneless or bone-in chicken. Ground chicken gives it an authentic chili texture, but swap in chicken breasts or thighs if you prefer a chunkier chili. Place them into the chili ingredients whole and cook on low 5-6 hours and then remove the chicken, shred and stir the shredded chicken back into the slow cooker. Let the chill cook for about 30 minutes and serve.
• This buffalo chicken chili recipe doesn’t need a long cooking time like beef chilis. Chicken can dry out with long slow cooker cooking times – 5-6 hours on low is all this recipe needs.
• Swap out the blue cheese. If blue cheese is too strong, then try gorgonzola. If you prefer a milder flavor, use shredded mozzarella or cheddar cheese. 
• If you don’t have access to Frank’s hot sauce, use your favorite hot sauce. 
• Adjust the heat by using less hot sauce. Start with ¼ cup and then give the chili a taste, add more for a spicier chili. You can even add in jalapeños for extra spice.
• Bulk up the veggies. You can add corn, mushrooms, or any favorite hearty vegetable.
• Make it creamy. I think the chili is delicious without the extra fat but if you prefer a creamy chili, add a block of cream cheese at the end of the cooking time. 

How to Make Buffalo Chicken Chili

• In a large skillet, heat the olive oil, then saute the onions until translucent. Stir in the garlic and continue cooking for another minute until fragrant.
• Stir in carrots and celery, spices, and cook for another 1-2 minutes or until the spices are fragrant. I often cook the spices before adding them to the slow cooker -this helps to bloom the spices and adds more flavor to the veggies.
• Then stir in the tomato paste and cook for 1-2 minutes or until the paste is blended with the vegetables. This helps mix the tomato paste so it doesn’t result in a large clump as it cooks in the crockpot.
• Stir 1/2 cup of chicken stock into the pan, scraping up any spices or paste sticking to the pan and pour the vegetable mixture into the slow cooker.

• Add the ground chicken, diced tomatoes, tomato sauce, white kidney beans, and leftover chicken stock into the slow cooker. Stir all the ingredients together.
• Cover and cook on low for 5-6 hours or high for 3-4 hours. Taste for salt and pepper. Hot sauce already adds salt to this recipe but you might need a half teaspoon  or so to pop the rest of the flavors.
• Sprinkle the top of each bowl of chili with crumbled blue cheese, a little more hot sauce, and green onions or scallions. Serve with tortilla chips. Sliced avocado is also tasty with this spicy chili.

Stovetop instructions

To make this buffalo chicken chili on the stovetop using a large pot, complete steps 1 through and then add in the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 25 – 35 minutes or until the chicken cooks through. Like all chili recipes, this chili tastes good after it cooks down, and the flavors have time to blend so that you can make this the day before.

Make ahead and storage tips

For the week

• Assemble the ingredients the night before in the insert, place in the fridge overnight, and then continue the recipe on cooking day.
• Cook the buffalo chicken chili and then place it into airtight containers and refrigerate for up to 4 days. It’s helpful to portion into individual containers if you plan to bring chili to work.

To freeze

• Place into individual freezer containers or use silicone trays like Souper Cubes to freeze into portions. Freeze up to 6 months.
• Create a freezer kit to use at a later time. This is an excellent way to stock your freezer with future dinners. Assemble the ingredients in a large freezer bag or container. Thaw the kit in the refrigerator for 1-2 days and then place it into the slow cooker and continue with the recipe.