Description
This Buffalo Chicken Chili is a flavorful, hearty dish combining ground chicken with classic buffalo hot sauce, fire-roasted tomatoes, and creamy chive and onion cream cheese. Perfect for a comforting meal, it’s slow-cooked to meld the spicy, savory flavors and garnished with shredded cheddar, green onions, and saltine crackers for added texture and taste.
Ingredients
Main Ingredients
- 1 lb. ground chicken, or turkey
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 cup Frank’s red hot sauce (original flavor)
- 1 tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. pepper
- 15 oz. can fire-roasted diced tomatoes
- 1 cup chicken broth
- 30 oz. cannellini beans (two 15-oz cans)
- 7.5 oz. chive and onion cream cheese (Philadelphia brand)
Toppings
- Shredded cheddar cheese
- Sliced green onions
- Saltine crackers
Instructions
- Cook Ground Chicken. In a non-stick skillet over medium heat, cook the ground chicken until it is no longer pink and fully cooked through, breaking it up into crumbles as it cooks.
- Combine Ingredients in Slow Cooker. Transfer the cooked ground chicken to a slow cooker. Add the diced yellow onion, diced green bell pepper, Frank’s red hot sauce, garlic powder, salt, pepper, fire-roasted diced tomatoes (with juice), chicken broth, cannellini beans, and chive and onion cream cheese. Stir everything together; it’s okay if the cream cheese hasn’t fully melted or incorporated yet.
- Slow Cook the Chili. Cover the slow cooker and cook on low heat for 5 hours, allowing the flavors to meld and the cream cheese to fully incorporate for a creamy texture.
- Serve and Garnish. After cooking, stir the chili gently to combine. Serve hot with your choice of shredded cheddar cheese, sliced green onions, and saltine crackers as toppings for extra flavor and texture.
Notes
- You can substitute ground turkey for chicken if desired.
- Use original Frank’s Red Hot Sauce for the best authentic buffalo flavor.
- If you prefer a spicier chili, add extra hot sauce or a pinch of cayenne pepper.
- To make it quicker, cook the chili in a stovetop pot for about 45 minutes, stirring occasionally.
- Cream cheese adds a unique creamy texture, but you may substitute with cream or sour cream if necessary.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
