Can I put raw chicken in the slow cooker?

This buffalo chicken chili tastes even better the next day after the flavors have melded and enhanced, which means it’s great for a meal prep session . Once cool, I transfer individual portions to airtight containers and store them in the fridge for up to 4 days. Or, I freeze leftover chili for up to 6 months. To serve, I thaw frozen chili in the fridge overnight. Then, I warm individual portions in 20-30 second increments in the microwave. Or, I reheat a large batch in a Dutch oven or large pot on the stovetop over medium heat, adding more broth as needed if the chili has become too thick.

Is there a dairy-free substitute for cream cheese in buffalo chicken chili?

Yes, to keep this chili dairy-free, use dairy-free cream cheese, such as VioLife or Philadelphia plant-based cream cheese.

Can buffalo chicken chili be made in an Instant Pot?

I haven’t tested this recipe in the Instant Pot, but it should work with pre-cooked shredded or rotisserie chicken. Or, follow a similar method to my Instant Pot turkey chili , and cook ground chicken in olive oil in the Instant Pot before adding the remaining ingredients. Combine the ingredients in an Instant Pot, seal the lid, and cook on high pressure before naturally releasing.

Slow Cooker Buffalo Chicken Chili

Servings: 6-8 (10 cups) 1x

Scale

Ingredients

1 ½ lbs. boneless chicken breasts
2 (15-ounce) cans low sodium cannellini or great Northern beans, drained and rinsed
1 (14.5-ounce) can fire roasted diced tomatoes
1 (8-ounce) can mild green chiles
2 cups low sodium chicken broth, additional broth if needed
⅓ cup buffalo wing sauce (store-bought or homemade)
1 (1.5-ounce) packet ranch dressing mix
1 (10-ounce) bag frozen corn (2 cups)
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
8 ounces cream cheese, softened
½ cup chopped fresh cilantro
Optional toppings: tortilla chips, fresh cilantro, diced celery, blue cheese crumbles, sour cream, diced avocado, buffalo sauce, and/or sliced green onions

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Instructions

In a 6-quart or larger slow cooker, combine the chicken, the drained beans, tomatoes, diced green chiles, chicken broth, buffalo sauce, ranch dressing mix, frozen corn, chili powder, onion powder, garlic powder, and celery salt.
Cover and cook on the High heat setting for 4 hours or on the Low heat setting for 6-8 hours.
After the cooking time is up, remove the chicken and place it on a sheet pan or cutting board. Shred the chicken with two forks, then return the shredded chicken to the slow cooker.
Add the cream cheese and fresh cilantro to the ingredient in the slow cooker and stir to combine. Cover and cook until the cream cheese is melted enough to mix into the soup, about another 15-30 minutes on the Low heat setting. Stir until the chili is smooth and creamy with no unmelted pieces of cream cheese remaining. If the chili is too thick, add another ½ to 1 cup broth to achieve desired consistency.
Ladle servings into bowls and top with optional toppings.
Store leftover chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Notes

For spicier chili, use spicy buffalo sauce or add extra chili powder or cayenne pepper, a dash of hot sauce, or diced jalapeños.

Nutrition Information

Serving Size: ~ 1 1/4 cups or 1/8 of the recipe
Calories: 407
Fat: 12 g
(Sat Fat: 6 g)
Sodium: 1,022 mg
Carbohydrate: 40 g
(Fiber: 7 g
Sugar: 7 g)
Protein: 34 g
Cholesterol: 86 mg

Dietary

Egg-Free Gluten-free Grain-Free High Protein Nut-free

Recipe By: Stacie Hassing