Slow-Cooker Buffalo Chicken Chili

Recipe courtesy of Katie Lee
Show: The Kitchen | Episode: Tailgating 2.0
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4 hr 10 min
10 min
8 servings


  • 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 
Slow-Cooker Buffalo Chicken Chili


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.