by Olena

Buffalo Chicken Chili

by Olena

Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions. #ifoodreal #cleaneating #healthy #recipe #dinner #slowcooker #instantpot #chili

Let’s say if you like the concept of buffalo chicken wings, you will love this healthy buffalo chicken chili where things are sealed with 1/2 cup of crumbled blue cheese. It melts and makes a bowl of hearty chili creamy. Who can say “no”, right?! It is an old-old recipe of mine I have improved with a lot of flavour, Instant Pot version and how to turn this recipe into a freezer meal. Are you enjoying this improved version of me?:)

If, just if, you are not a fan of blue cheese because I understand it is either a strong bond or an absolute “no” food item (there is truly no gray area), stir in 1/2 cup of cream cheese instead.

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And if you love all things “buffalo”, try my buffalo chicken tacos. And for other slow cooker healthy chili recipes I can’t recommend enough crockpot chicken chili con queso style served over brown rice or quinoa, and easy quinoa chili for a vegan option.

How to Turn Buffalo Chicken Chili Into a Freezer Meal

Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions.

In a gallon size Ziplock bag, add all ingredients finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months.

If cooking in Instant Pot, pressure cook on High from frozen for 30 minutes with Quick Release. Garnish and serve.

If cooking in slow cooker, you would have to saute onion, garlic, carrots and celery before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker and cook for 4 hours on High or 8 hours on Low. Garnish and serve.

Check out my full list of healthy freezer meals. I’m obsessed!

Please note this is large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 Quart Instant Pot freeze the bag standing upright, then it fits and lid will close.

How to Make Buffalo Chicken Chili

I have tested this chili in slow cooker and Instant Pot. Instant Pot step by step with photos is shown below. Both versions are included in the recipe card below.:)

  1. In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery.Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions.
  2. Beans, maple syrup, cumin, chili powder, smoked paprika, salt. Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions.
  3. Chicken, Frank’s red hot sauce and diced tomatoes. Do not stir! Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions.
  4. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes. To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.
  5. Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions.
  6. Add blue cheese, stir and let sit for a few minutes. Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)

Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank's Red Hot sauce and blue cheese. Also how to make into a freezer meal instructions.

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Buffalo Chicken Chili

5 from 5 reviews

Healthy Buffalo Chicken Chili Recipe made in slow cooker or Instant Pot with chicken breast, Frank’s red hot sauce and blue cheese. Also you can make it into a freezer meal.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Instant Pot, Slow Cooker
  • Cuisine: Tex Mex

Ingredients

  • 5 garlic cloves, minced
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 3 large celery stalks, chopped
  • 2 x 15 oz cans any low sodium beans, drained & rinsed
  • 28 oz can diced tomatoes, low sodium
  • 1/4 cup Frank’s red hot sauce
  • 2 tbsp maple syrup or honey
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 2 lbs chicken breasts, skinless & boneless
  • 1/2 blue cheese, crumbled
  • Avocado oil, for frying
  • Cilantro, green onion, lime and tortilla chips, for garnish

Instructions

  1. Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally. Transfer to a large slow cooker along with beans, diced tomatoes, Frank’s red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.
  2. Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.
  3. Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank’s red hot sauce and diced tomatoes. Do not stir!
  4. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes. To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.
  5. Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.
  6. Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)

Store: Refrigerate in an airtight container for up to 5 days.

Freezer Meal: In a gallon size Ziplock bag, add all ingredients finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months.

If cooking in Instant Pot, pressure cook on High from frozen for 30 minutes with Quick Release. 

If cooking in slow cooker, you would have to sauté onion, garlic, carrots and celery before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker and cook for 4 hours on High or 8 hours on Low. Garnish and serve.

Please note this is large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 quart Instant Pot freeze the bag standing upright, then it fits and lid will close.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

Chicken thighs would be great as they are more fatty.

Also if cooking from fresh in Instant Pot, tomatoes might leak to the bottom and “burn” message might display. If so, add 1/2 cup water, don’t stir and keep cooking. Also if it displays again (IP can be finicky), just let a bit pressure out and “burn” message should be gone.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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33 comments on “Buffalo Chicken Chili

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  1. Wow, that sounds really nice. I would definitely like to try it out. Unfortunatly I don’t own an Instant Pot or Slow Cooker. Do you think it is possible to cook it in a stovetop pressure cooker an add a bit more liquid? Or put everything in a normal pot and cook a bit longer?

    1. Hello. I never owned a stovetop pressure cooker so wouldn’t know how to use it. However, you can make this buffalo chicken chili easy-peasy on the stove – saute veggies and then simmer everything for 60-90 minutes. Just like any chili.:)

  2. Made the slow cooker version for supper last evening. Big hit. Wings in a bowl without the guilt. Topping of blue cheese added just the right amount of tang. 1/4 of Frank’s is just right.

  3. It’s cold, gray and raining here. I’ve been going through your all your recipies and this one felt like the perfect meal for a cold day. You never disappoint!

    1. Oh, enjoy and thank you! Do you have an Instant Pot lol? It’s the same depressing here, pouring like cats and dogs in Vancouver for weeks now. This is the time when a good book, comfort food, board games and TV are your best friends.

  4. Last night, we made the tex-mex sweet potato skillet. This is in the crockpot right now. Can’t wait to try it. You are the only healthy cooking blog that has recipes my boyfriend will actually eat – thank you 🙂

  5. Hello, is it necessary to sauté the veggies before adding them to the crock pot? Will they not be cooked or soft if I throw them in with the other ingredients?

    1. Sautéing the vegetables adds more flavour to the dish. Some people like a shortcut and some don’t mind a bit of extra work for a bit more flavour. Up to you.:)

  6. I really enjoyed this recipe! Made it without beans, used Frank’s Buffalo Sauce and added mushrooms and green peppers…nobody here likes beans in their chili! Not spicy at all and a nice change drom regular chili. I will try it with ground beef or ground turkey next!
    Thank you for a great recipe!

  7. Hi Olena – between the two of us we couldn’t eat all of this in one go so we froze what we couldn’t eat! We actually made the filling into quesedilla’s & they were delicious all over again! We used greek yogurt instead of sour cream, added some tomatoes, chives & a sprinkle of low fax tex mex shredded cheese! Yum!

  8. Olena – This was amazing!! Thank you! This is the second recipe of yours I’ve made (Cabbage Roll Casserole was the first) and they are very easy to follow & always turn out great! Thank you again! My boyfriend & I both loved the chili!

    1. That’s awesome, Shannon! Surprisingly even kids like this chili. I thought buffalo sauce would be a problem but not. Always love to hear your feedback.:)

  9. Okay, I have a question for you. I am at work now and I have all the ingredients ready to go at home. I am planning on putting them in the crock pot at lunch. The only thing is my chicken is already cut up instead of the whole chicken breasts. Do you think I should still cook on high for 4 hours? I’m worried the chicken will overcook that way.

    1. I personally don’t think chicken will be overcooked after 4 hours even cut up. What you could do is dice carrots smaller and cook for 3 hours. After 3 hours bigger chunks of carrots won’t be cooked for sure.

        1. Yay! So welcome. You know, my 7 year old asked for seconds too. I really was surprised thinking it would be too spicy or cayenne pepper-y for him. Nope.