Buffalo Chicken Chili

This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. —Peggy Woodward, Shullsburg, Wisconsin

Total Time

Prep: 10 min. Cook: 6-1/2 hours

Makes

6 servings

Ingredients

• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup Buffalo wing sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 pound boneless skinless chicken breast halves
• 1 package (8 ounces) cream cheese, cubed and softened
• Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

Directions

1. In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender.
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

Slow-Cooker Buffalo Chicken Chili Tips

How do you store Buffalo chicken chili?

To store Buffalo chicken chili, first let it cool to room temperature. Store it in an airtight container in the refrigerator—it’ll keep for 3-4 days. Note: Leftovers won’t freeze well due to the cream cheese, which can curdle when frozen.

Can you make Buffalo chicken chili ahead of time?

Leftovers likely won’t freeze well, but you can make this Buffalo chicken chili (and most other chili recipes!) as a freezer meal with some forethought. Follow the directions through shredding the chicken, then cool the chili and freeze it in airtight containers (leave at least 1/4 inch of headspace to allow the liquid to expand). To use, thaw overnight in the refrigerator, then reheat in a slow cooker or on the stovetop. Add the cream cheese and let it melt in as directed.

Can you make your own Buffalo wing sauce for Buffalo chicken chili?

In the Taste of Home Test Kitchen, we love all types of hot sauce. For this recipe, we used Frank’s Red Hot Buffalo Wings Hot Sauce—it’s a high-quality, tasty sauce that is widely available. But if you have a recipe for homemade Buffalo wing sauce that you love, you can absolutely use it to make Buffalo chicken chili. Big Buffalo fans, you’ll want to check out these 30+ saucy superstars.

—Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1-1/4 cups: 337 calories, 16g fat (8g saturated fat), 80mg cholesterol, 1586mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 25g protein.

source https://www.tasteofhome.com/recipes/buffalo-chicken-chili/

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