How to make Buffalo Chicken Chili in an Instant Pot, slow cooker, on the stove or as a freezer meal. Packed with buffalo chicken wing flavor, adjustable heat, and then topped off with creamy crumbled blue cheese. It’s perfect for a hands-off, mid-week meal!
Preheat large Dutch oven or pot on medium-high heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
Add chicken breasts, beans, diced tomatoes, chicken broth, Frank's red hot sauce, maple syrup, cumin, chili powder and smoked paprika. Stir to combine. Cover, bring to a boil, reduce heat to low and cook for 25 minutes.
Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot/Dutch oven. Add cream cheese or blue cheese, stir and let sit for a few minutes.
Refrigerate in an airtight container for up to 5 days. To freeze, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.