Crockpot Buffalo Chicken Chili Recipe

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Cook Time: 210 minutes

Ingredients

This recipe was originally developed to serve 8. Ingredient amounts will adjust automatically if scaling, but cooking steps and times remain the same. Note: some recipes may not scale perfectly.

• 2 (15-ounce) cans great Northern beans or cannellini beans, drained and rinsed
• 2 (14.5-ounce) cans fire-roasted diced tomatoes with garlic
• 1 cup frozen chopped yellow onion
• 1 red bell pepper, chopped
• 1/4 cup Buffalo-style hot sauce
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 cup plain whole-milk Greek-style yogurt
• 1 1/2 tablespoons ranch dressing mix
• 6 ounces cream cheese, cubed and softened
• 1/2 cup thinly sliced scallions
• Tortilla chips for serving (optional)

Directions

1. Gather all your ingredients and prepare your 6-quart slow cooker for use.
2. In the slow cooker, combine beans, fire-roasted diced tomatoes, chopped onion, red bell pepper, hot sauce, chili powder, and garlic powder. Nestle the chicken thighs into the mixture, ensuring they are partially submerged.
3. Cover and cook on HIGH for about 3 hours, or on LOW for 5 hours, until the chicken is tender and cooked through.
4. While the stew cooks, mix the yogurt and ranch dressing mix in a small bowl until smooth. Cover and refrigerate until ready to serve.
5. Once the chicken is tender, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the softened cream cheese until the mixture is smooth and creamy.
6. Cover and cook on HIGH for an additional 30 minutes to warm through.
7. Serve the stew hot with a dollop of the yogurt-ranch mixture on top. Garnish with scallions and serve with tortilla chips if desired.

Nutrition Facts (per serving)

Servings per recipe: 8

• Calories: 427
• Total Fat: 15g (19% DV)
• Saturated Fat: 7g (33% DV)
• Cholesterol: 127mg (42% DV)
• Sodium: 1071mg (47% DV)
• Total Carbohydrate: 39g (14% DV)
• Dietary Fiber: 10g (37% DV)
• Total Sugars: 8g
• Protein: 37g (75% DV)
• Vitamin C: 50mg (55% DV)
• Calcium: 218mg (17% DV)
• Iron: 6mg (34% DV)
• Potassium: 1257mg (27% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data and may not cover all ingredients. Consult a healthcare professional for medically restrictive diets.

The Story Behind Crockpot Buffalo Chicken Chili

Crockpot Buffalo Chicken Chili is a modern twist on two classic American favorites: chili and Buffalo chicken wings. While chili has deep roots in Southwestern American cuisine dating back to the 1800s, Buffalo chicken emerged much later in the 1960s in Buffalo, New York, as a bar snack that quickly became a national sensation. Combining these two flavors into a slow-cooked, creamy, and spicy chili is a testament to the ingenuity of home cooks seeking bold flavor with minimal effort. This dish reflects a contemporary approach to comfort food, blending traditional chili ingredients with the iconic tang of Buffalo sauce.

Regional Influences

This dish carries the hallmark of American regional cuisine, particularly from the Midwest and Northeastern United States. The slow-cooker method is popular in regions where hearty, one-pot meals are favored during cold winters, while the Buffalo-style hot sauce highlights the influence of New Yorks Western region. Adding Greek yogurt and cream cheese gives it a creamy texture that mirrors Midwest preferences for rich, filling comfort food. The combination of beans, chicken, and hot sauce represents a fusion of Southern chili traditions with Northern boldness in flavor.

How It Differs from Similar Dishes

Unlike traditional beef chili or classic chicken chili, Crockpot Buffalo Chicken Chili has a distinctly spicy and tangy profile due to the inclusion of Buffalo hot sauce and a yogurt-ranch blend. The use of cream cheese for smoothness is unusual in traditional chili recipes, making this version richer and creamier. Moreover, it avoids the heavy reliance on ground meats or tomato paste found in classic chili, offering a lighter yet intensely flavorful alternative. The shredded chicken technique also sets it apart, allowing the meat to absorb more of the spicy, creamy sauce.

Serving Traditions

This chili is typically served in casual settings such as family dinners, game-day gatherings, or potluck parties. It pairs perfectly with tortilla chips, sour cream, or extra dollops of the yogurt-ranch mixture, making it ideal for dipping or topping. Its versatility also allows it to be served over baked potatoes, rice, or even as a filling for wraps. The dishs vibrant color and creamy texture make it a visually appealing option for both everyday meals and entertaining guests.

Fun and Interesting Facts

• Buffalo Chicken Chili was popularized through home cooks experimenting with slow cookers in the early 2000s, combining convenience with flavor innovation.
• The Buffalo name comes from the city of Buffalo, New York, not the animal.
• Using Greek yogurt instead of sour cream adds protein while maintaining the creamy texture without overpowering the Buffalo sauce.
• Many variations include additional vegetables like bell peppers, celery, or carrots, showing how adaptable the recipe is to personal tastes and regional produce.
• The chili can be made in advance and tastes even better the next day as the flavors meld together, making it perfect for meal prep.

FAQ about Crockpot Buffalo Chicken Chili Recipe

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