Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.
Buffalo Chicken Chili Recipe
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 so creamy and irresistible! Who can say “no”, right?!
This buffalo chicken chili recipe is an old recipe of mine (inspired by Rachael Ray) I have improved with a lot of flavor, Instant Pot version and how to turn this recipe into a freezer meal. Are you enjoying this improved version of me?:)
Tips for Best Buffalo Chicken Chili
- If you are not a fan of blue cheese, stir in 1/2 cup of cream cheese instead.
- Use any chicken pieces you have on hand. Even with bone in. Done it many times.
- Add more or less hot sauce to taste. My tasty buffalo chicken chili is kid friendly.
- Choose meaty beans that break down starches more like red kidney, pinto or cannellini beans.
- If not a fan of shredded chicken, use ground chicken. Just saute to break down into small pieces first.
How to Make Buffalo Chicken Chili
This recipe includes slow cooker and Instant Pot versions.
In Instant Pot
- Cook chicken, vegetables and spices on High pressure for 35 minutes with Quick Release of pressure.
- Remove chicken onto plate and shred with 2 forks. Return to the pot.
- Add blue cheese, stir and let sit for a few minutes.
Tip: It is important to always place canned tomatoes on top to avoid Burn.
In Slow Cooker
- Since food is not cooked under pressure, we need to bring flavors out by sauteing vegetables for 5 minutes.
- Then cook sauteed veggies, chicken, beans, tomatoes and spices on Low for 8 hours or on High for 4 hours.
- After repeat same steps as for Instant pot.
How to Serve This Chili?
Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)
Make a Freezer Meal
- Freeze all ingredients in a gallon size Ziplock bag for up to 3 months.
- Cook from frozen in Instant Pot or thawed in slow cooker. Clearly, pressure cooker wins.
Watch how I meal prep 5 healthy freezer meals in 2 hours on my Youtube cooking channel. And print recipes + shopping list, this buffalo chicken chili is one of them. Isn’t it amazing to not worry about dinners for entire week? I’m obsessed!
More Cozy Healthy Stews
- Healthy turkey chili from the Biggest Loser (make in a crock pot or on the stove).
- Instant Pot chili that tastes like it has been simmering all day!
- Healthy white chicken chili
- Crockpot chicken chili con queso style served over brown rice or quinoa.
- Green lentil curry
Buffalo Chicken Chili
- 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 cup blue cheese crumbled
- Avocado oil for frying
- Cilantro green onion, lime and tortilla chips, for garnish
- 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.
- Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.
- 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!
- 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.
- 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.
- Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)
- 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.
- 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.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- 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.
- 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.
- If cooking in Instant Pot, pressure cook on High from frozen for 30 minutes with Quick Release.
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