Slow-Cooker Buffalo Chicken Chili

8 Ratings
Recipe courtesy ofKatie Lee

Total: 4 hr 10 min Cook: 10 min

Yield: 8 servings

Level: Easy

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Ingredients

  • 2 cups low-sodium chicken broth
  • One 15-ounce can cannellini beans, drained and rinsed 
  • Two 4-ounce cans chopped green chiles 
  • 1/2 cup Buffalo wing sauce 
  • 1 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 4 cloves garlic, minced 
  • 3 stalks celery, diced 
  • 1 bay leaf 
  • 1 rotisserie chicken, skin discarded, meat shredded 
  • 1 jalapeno, seeds and membranes removed, minced 
  • 1 medium yellow onion, diced 

Directions

  • For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread

  • In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours. 

  • Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.

Show more
Show: The Kitchen
Episode: Tailgating 2.0

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8 Ratings

Stephanie C.
This recipe was okay, but calling it buffalo chicken chili is misleading.  It tasted more like green chile chicken soup with some hot sauce thrown in.  I only used one can of green chiles, and even that was too much for my taste.  I served it over rice and topped it with blue cheese. See All Reviews Post Review

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