Buffalo Chicken Chili is a total crowd-pleaser, blending the kick of Buffalo sauce with tender shredded chicken and the best spice blend. It's a complete "dump it and forget about it" kind of meal!
2-3teaspoons each:freeze-dried dill and parsley,optional but delicious! (Note 3)
For serving: sharp Cheddar cheese, avocado, green onions/chives or cilantro, tortilla strips or chips
Instructions
CROCKPOT: In a large slow cooker (I use a 6-quart Crockpot), add in "beginning" ingredients. Season to taste (I add 1 tsp salt and ¼ tsp pepper). Stir well and press chicken below the liquid.
COOK: Cover and cook on high for 3-5 hours or low for 5-8 hours (just until chicken shreds easily).
SHRED CHICKEN: Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
CREAM CHEESE: Meanwhile, soften the cream cheese (by microwaving for 30-45 seconds) and add to the crockpot. Use a whisk to briskly whisk until melted and smooth.
ADD CHICKEN: Add the shredded chicken back into the slow cooker along with dill and parsley, if using. Stir and then taste for any additional salt/pepper needed.
SERVE: Ladle chili into bowls. Serve bowls garnished with your favorite toppings such as Cheddar cheese, diced avocado, and fresh herbs. Chips for dipping or topping are also delish!
Notes
Note 1: Chicken: We love thighs in this recipe; the chicken ends up ultra tender! Breasts are less forgiving and more prone to be dry. No need to remove fat before cooking, it comes off super easily once the meat is cooked.Note 2: Buffalo sauce: Use Buffalo sauce, not just hot sauce. Start with ¼ cup and add more at the end (to taste). Keep in mind the cream cheese will reduce the heat. We like this chili best with ½ cup.Note 3: Herbs: These herbs deliver a delicious "ranch" flavor and freshness. Freeze-dried herbs are delicious and convenient. Dried herbs are stronger (use less) and not as fresh-tasting. Fresh herbs are also a good option, though they require more prep time (chopping). Add herbs slowly and to taste.