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Slow Cooker Buffalo Chicken Chili with Blue Cheese Sour Cream

Slow Cooker Buffalo Chicken Chili with Blue Cheese Sour Cream

 
Prep time 10 minutes
Cook time 4 hours
Ready in 4 hours, 10 minutes
Makes 4-6 servings

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chipotle powder or chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (14.5 oz.) can fire roasted diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup hot sauce
  • 2 cups chicken stock
 

Blue Cheese Sour Cream

  • 1 cup sour cream
  • 1/3 cup blue cheese crumbles
  • 2 green onions, chopped
  • salt and pepper to taste
 

Directions

1. Add all ingredients to the insert of the slow cooker.
2. Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours.
3. Use two forks to shred the chicken into small pieces. Check for seasoning and add more salt, pepper, and hot sauce as needed.
4. You can add more heat as you can tolerate. When feeding kids, err on the side of mild and serve with extra hot sauce on the side.
5. To make the topping, mix ingredients in a small bowl.
6. Ladle chili into bowls and top with Blue Cheese Sour Cream.
 
Recipe by Bree Hester of