It’s basically the soup version of buffalo chicken dip. Slow Cooker Buffalo Chicken Chili I made this instant pot buffalo chicken cream cheese cooker buffalo chicken chili today and just couldn’t stop eating it. It is so creamy and packed with so much flavor. I will definitely be adding this chili to the dinner rotation.
Chicken: I used frozen chicken tenders and ended up cooking for 4 hours on low. If you want to use frozen boneless, skinless chicken breasts then cook for 6 hours on low. Buffalo sauce: If you’re scared that it will be too spicy simply use less buffalo sauce. Fire roasted tomatoes: The fire roasted tomatoes bring a bit of heat so if you want it to be less spicy you can substitute them with regular petite diced tomatoes. Celery: I added the celery at the beginning of the cooking time because I wanted it to be soft. However, if you want more of a crunch you can add the celery at the end.
Bleu cheese crumbles: If you hate bleu cheese, just leave it out. I like just a bit on top of my soup to bring it a different dimension of flavor. What Slow Cooker Did You Use? I love this slow cooker because it cooks evenly and low. I also love this slow cooker because it has a neat timer with satisfying beeping buttons as well as a medium setting for those days where you start your slow cooker at an in-between time.
Add chicken, beans, celery, fire-roasted tomatoes, chicken broth, buffalo wing sauce, onion powder, garlic powder and salt to the slow cooker. Cover and cook on low for 4-6 hours. If the chicken is frozen, the cooking time will be closer to 6 hours. Remove the lid and remove the chicken and place on a cutting board.
Place chicken back into the slow cooker. Cut the cream cheese into cubes and stir them into the slow cooker. Turn slow cooker to high and stir until cream cheese is melted. Ladle the chili into bowls and top with bleu cheese crumbles, if desired. Send Me Free Recipes Get all my new recipes delivered to your email inbox by signing up below.
