Buffalo Chicken Chili

Buffalo Chicken Chili in bowl with green onion, blue cheese and cornbread on a side.

5 from 48 votes

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

Prep Time10

Cook Time30

Total Time40

Course: Soup and Stew

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 207kcal

Author: Olena Osipov

Ingredients

5 garlic cloves minced
1 large onion chopped
3 large carrots chopped
3 large celery stalks chopped
2 x 15 oz cans cannellini beans low sodium, drained & rinsed
28 oz can diced tomatoes low sodium
1 cup chicken broth low sodium
1/2 cup buffalo wing sauce like Frank's red hot
2 tbsp maple syrup or honey
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
2 lbs chicken breasts skinless & boneless
1/2 cup cubed cream cheese or crumbled blue cheese
Oil for frying
Cilantro, green onion, lime, blue cheese and tortilla chips for garnish

US Customary - Metric

Instructions

Stovetop

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.

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, chicken broth, Frank's red hot sauce, maple syrup, cumin, chili powder, and smoked paprika. 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, chicken, chicken broth, Frank's red hot sauce and diced tomatoes. Do not stir!
Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes.
To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

To Finish the Dish

Remove chicken breasts, shred with 2 forks and return to the slow cooker, Instant Pot or Dutch oven. Add cream cheese or blue cheese, stir and let sit for a few minutes.
Serve hot, garnished with cilantro, green onion, blue cheese and tortilla chips or cornbread.

Notes

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Less heat: Use only 1/4 cup buffalo wing sauce.

How to Make a Freezer Meal:

Instant Pot: In a gallon size Ziplock bag, add all ingredients, except chicken broth and cream cheese, finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High with from frozen for 30 minutes with Quick Release.

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.

Slow cooker: Sauté onion, garlic, carrots and celery before freezing with other ingredients, minus broth and cream cheese, in a gallon size Ziplock bag. Freeze for up to 3 months. When ready to cook, thaw in the fridge for 24 hours, then add to a large slow cooker along with 1 cup chicken broth, and cook for 4 hours on High or 8 hours on Low.

After cooking: Remove chicken and shred with 2 forks. Return to the pot, add cream cheese or blue cheese, stir and serve.

Nutrition