Description
This Buffalo Chicken Chili is a spicy and satisfying dish that combines tender chicken with hearty vegetables and spices.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 1 can (14 oz) diced tomatoes (preferably fire-roasted)
- 1 can (15 oz) kidney beans, rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup bell peppers, diced (any color)
- 1 cup frozen corn
- 2 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
Instructions
- Prep your ingredients by dicing the onion and bell peppers and mincing the garlic.
- In the slow cooker, combine all diced vegetables with the chicken breasts.
- Pour in the canned tomatoes and buffalo sauce.
- Rinse kidney beans thoroughly before adding them to the mixture along with chicken broth until everything is just covered.
- Sprinkle cumin and chili powder over the mixture and stir well.
- Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours until chicken is tender enough to shred.
- Remove cooked chicken breasts, shred them with forks, and return to the chili. Stir to combine.
Notes
- This dish pairs well with cornbread or tortilla chips.
- Adjust the level of spice by using more or less buffalo sauce.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg