Buffalo Chicken Chili – Organize Yourself Thin


This Buffalo Chicken Chili Transform all the spicy, savory flavors of Buffalo Wings into a hearty slow cooker chili recipe! It’s perfect for a harsh winter or to prepare for your next football party. And, don’t worry about leftovers because you can freeze slow cooker buffalo peppers!

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Reasons you’ll love this recipe

  • It combines two football party favorites! At every football party in Buffalo, you’ll find two foods—chili and Buffalo wings. This Slow Cooker Buffalo Chicken Chili combines two football party favorites.
  • A huge crowd pleaser. Whenever I make this for a party, the bowl gets licked clean!
  • Healthy and delicious. No one knew (or cared) that this chili was low-fat, high-protein, fiber-rich, and nutrient-dense because it was so delicious.
  • Freezer friendly. If you’re lucky enough to have leftovers, freeze the chili ingredients and eat healthy later.

raw material

Recipe ingredients
  • Onion, garlic, carrot and celery. Starting with the buffalo theme, we include carrots and celery, onions and garlic.
  • Paprika, Cumin, Onion and Garlic Powder. This is the mix of seasonings we use to make delicious chili flavors.
  • Tomato paste, diced tomatoes and tomato paste. This tomato trio sets the stage for this chili recipe. You can also use fire-roasted tomatoes or a can of green peppers for extra flavor.
  • chicken. I love using ground chicken in this recipe for an authentic chili texture. You can also use ground turkey. I don’t recommend ground beef with this chili.
  • chicken soup. The 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 that work perfectly with all the other buffalo chicken ingredients and flavors.
  • Frank’s Hot Sauce. The only hot sauce in Buffalo is Frank’s! It used to be hard to find Frank’s in other parts of the country, but today it’s everywhere, so if you can find it, I highly recommend using it. You might also see Frank’s Buffalo Wing Sauce, which is a mix of Frank, 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, just use your favorite hot sauce.
  • Shredded blue cheese. Sprinkle crumbled blue cheese over a bowl of hot chili for the finishing touch.
Overhead image of two bowls of Buffalo Chicken Chili

cooking skills

  • You can make this chili with chicken breasts or drumsticks. You can use boneless or bone-in chicken. Shredded chicken gives it an authentic chili texture, but if you prefer a coarser chili, you can switch to chicken breast or drumsticks. Add them all to the chili stock and cook on low for 5-6 hours, then remove the chicken, shred it, put the shredded chicken back in the slow cooker and toss. Let the cold water boil for about 30 minutes before serving.
  • This buffalo chicken chili recipe doesn’t require as long cooking as beef chili. Chicken can dry out with a long slow cooker cooking time – this recipe only takes 5-6 hours.
  • Swap out the blue cheese. If the blue cheese is too strong, try gorgonzola. If you prefer a milder flavor, use shredded mozzarella or cheddar.
  • If you can’t get Frank’s Hot Sauce, with your favorite hot sauce.
  • Adjust the heat by using less hot sauce. Start with ¼ cup, then taste the peppers and add a little more for a spicier pepper. You can even add jalapeños for extra spice.
  • Stack the vegetables. You can add corn, mushrooms or any of your favorite hearty vegetables.
  • Make it creamy. I think peppers are delicious without the extra fat, but if you like creamy peppers, add a dollop of cream cheese at the end of cooking.
Two bowls of buffalo chicken chili next to a saucepan

Supplies

How to Make Buffalo Chicken Chili

A step-by-step collage showing how to make Buffalo Chicken Chili
  • in a large frying pan, heat the olive oil and sauté the onion until translucent. Add the garlic and continue to cook for a minute until fragrant.
  • Add carrots and celery, spices, and cook for another 1-2 minutes or until spices are fragrant. I often cook the spices before adding them to the slow cooker – this helps them bloom and adds more flavor to the veggies.
  • Then add the tomato paste and cook for 1-2 minutes or until the tomato paste is combined with the vegetables. This helps blend the tomato sauce so it doesn’t create chunks when it cooks in the crock pot.
  • Pour 1/2 cup chicken stock into the pot, scrape up any spice or paste sticking to the pan, then pour the vegetable mixture into the slow cooker.
A step-by-step collage showing the final steps to making Buffalo Chicken Chili
  • Add minced chicken, diced tomatoes, tomato paste, white kidney beans, and remaining chicken broth to slow cooker. Whisk all ingredients together.
  • Cover and cook on low heat for 5-6 hours or high heat for 3-4 hours. Taste for salt and pepper. The hot sauce already has salt added to this recipe, but you may need a half teaspoon or so to pop the rest of the flavor.
  • Sprinkle crumbled blue cheese on top of each bowl of peppers, add a little hot sauce, and scallions or scallions. Serve with tortilla chips. Sliced ​​avocados are also delicious with this spicy chili.

Stove Instructions

To make this Buffalo Chicken Chili on the stovetop using a large pot, complete Step 1, then add the remaining ingredients and bring to a boil. Reduce heat to simmer and simmer for 25 – 35 minutes or until chicken is cooked through. Like all chili recipes, this one tastes great when cooked and the flavors have time to blend so you can make this the day before.

Advance and Storage Tips

for the week

  • Put the ingredients in the insert the night before, put in the fridge overnight, then continue the recipe the day of cooking.
  • Boil the buffalo chicken peppers, then place in an airtight container and refrigerate for up to 4 days. If you plan to bring your peppers to work, it can be helpful to separate them into separate containers.

freeze

  • Put into separate freezer containers or use silicone trays such as cube dinner Freeze in portions. Freeze up to 6 months.
  • Create a freezer kit for later use. This is a great way to stock your fridge for future dinners. Assemble ingredients in a large freezer bag or container. Thaw the kit in the refrigerator for 1-2 days, then place it in the slow cooker and continue following the recipe.
Closeup photo of buffalo chicken chili in a bowl with a scoop of chili baby in a crockpot.

Other Healthy Chili Recipes

Buffalo Chicken Chili Recipe

Buffalo Chicken Chili

This Buffalo Chicken Chili Transform all the spicy, savory flavors of Buffalo Wings into a hearty slow cooker chili recipe! It’s perfect for a harsh winter or to prepare for your next football party. And, don’t worry about leftovers because you can freeze slow cooker buffalo peppers!

Print pin speed

course: dinner, dinner recipes

delicacy: American

Key words: buffalo chicken chili, buffalo chicken chili recipe, slow cooker buffalo chicken chili, slow cooker buffalo chicken chili recipe

Preparation time: 20 minute

Cooking time: 6 Hour

total time: 6 Hour 20 minute

Serving Size: 12 people

Calories: 205kcal

raw material

  • 1 spoon olive oil
  • 1 large white onion Chopped
  • 3 clove garlic Chopped
  • 4 large carrot Cut into small pieces
  • 4 large celery stalk Cut into small pieces
  • ¼ Cup paprika
  • 2 spoon Cumin Powder
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 6 oz can tomato sauce
  • 2 lb chicken
  • Cup chicken soup divided into
  • 1 28 oz Can diced tomatoes
  • 1 28 oz can tomato sauce
  • 2 15 oz canned cabbage beans
  • ½ Cup Frank’s Hot Sauce
  • Serve with crumbled blue cheese and hot sauce

instruct

  • In a large frying pan, heat the olive oil and sauté the onions until translucent.

  • Add the garlic and continue to cook for a minute until fragrant.

  • Add carrots and celery, spices, and cook for another 1-2 minutes or until spices are fragrant. I often cook the spices before adding them to the slow cooker – this helps them bloom and adds more flavor to the veggies.

  • Then add the tomato paste and cook for 1-2 minutes or until the tomato paste is combined with the vegetables. This helps blend the tomato sauce so it doesn’t create chunks when it cooks in the crock pot.

  • Pour 1/2 cup chicken stock into the pot, scrape up any spice or paste sticking to the pan, then pour the vegetable mixture into the slow cooker.

  • Add minced chicken, diced tomatoes, tomato paste, white kidney beans, and remaining chicken broth to slow cooker. Whisk all ingredients together.

  • Cover and cook on low heat for 5-6 hours or high heat for 3-4 hours.

  • Taste for salt and pepper.

  • Sprinkle crumbled blue cheese on top of each bowl of peppers, add a little hot sauce, and scallions or scallions. Serve with tortilla chips.

notes

Advance and Storage Tips for the week
  • Put the ingredients in the insert the night before, put in the fridge overnight, then continue the recipe the day of cooking.
  • Boil the buffalo chicken peppers, then place in an airtight container and refrigerate for up to 4 days. If you plan to bring your peppers to work, it can be helpful to separate them into separate containers.
freeze
  • Put into individual freezer containers or use silicone trays such as Souper Cubes to freeze in portions. Freeze up to 6 months.
  • Create a freezer kit for later use. This is a great way to stock your fridge for future dinners. Assemble ingredients in a large freezer bag or container. Thaw the kit in the refrigerator for 1-2 days, then place it in the slow cooker and continue following the recipe.

Nutrition

Serve: 1G | Calories: 205kcal | carbohydrate: 27G | protein: 18G | fat: 3G | Saturated fat: 1G | fiber: 6G | sugar: 6G

did you make this recipe?

did you try this Buffalo Chicken Chili? If so, I would like you to rate this recipe and leave a comment below. We all learn from each other’s experiences.Also, it would be great if you could share a photo on Instagram And tag it #organizeyourselfskinny. I can’t wait to see it!

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about Tammy Overhoff

Hi, my name is Tammy Overhoff, a busy mom, wife and entrepreneur. I’m the owner, author and recipe developer of Organize Yourself Skinny. Since 2011, Organize Yourself Skinny has been the trusted resource for make-ahead meals, reviews, and lifestyle tips to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook and 30 Days Workbook bundle.

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