Slow Cooker Buffalo Chicken Chili
Slow cooker buffalo chicken chili pairs traditional chili & Buffalo chicken inspired ingredients. Buffalo sauce, celery, and carrots cook with tomatoes, beans, and chili spices. This hearty & flavorful chili can also be made in the Instant Pot.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
- 2 pounds ground chicken
- 3/4 cup Buffalo sauce
- 28 ounces diced tomatoes
- 2 15-ounce cans large white beans, drained & rinsed
- 1/2 cup low-sodium chicken broth
- 1/2 cup onion, diced
- 1 bell pepper, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 2 medium-size carrots, peeled & diced or sliced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1 tablespoon oil
Instructions
- Heat oil large skillet over medium-high heat. Once hot, add the ground chicken, onion, and bell pepper. Cook 5-7 minutes or until the ground chicken is no longer pink. Add the garlic & cook an additional minute. Remove from the heat, and drain the grease. Add the mixture to the slow cooker.
- Add all the other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the Instant Pot and select sauté. Add the oil. Once hot, add the ground chicken, onion, bell pepper, carrots, and celery. Cook 7-10 minutes or until the ground chicken is no longer pink and veggies are soft. Drain grease if needed.
- Turn off the pressure cooker. Add the broth and & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in all the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When done cooking, quick release pressure. Stir & serve.
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 7.3 g
- Fat: 5.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 23.4 g
- Fiber: 4.7 g
- Protein: 38.7 g
- Cholesterol: 83.1 mg