Buffalo Chicken Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - raw boneless chicken breasts, halved
  • 1/4 teaspoons - each salt and black pepper
  • 2 cups - low-sodium fat-free chicken broth
  • 2 cans - 15.5 oz. cannellini (white kidney) beans, rinsed, drained
  • 3 cups - chopped celery
  • 2 cups - peeled, chopped carrots
  • 2 cups - chopped onion
  • 1 teaspoons - chopped garlic
  • 1 teaspoons - chili powder
  • 1 teaspoons - ground cumin
  • 1/3 cups - Franks Red Hot Original Cayenne Pepper Sauce, plus more for serving
  • 1/2 cups - plus 2 Tbsp. crumbled blue cheese
  • - salt and pepper, to taste
  • Directions:

    Season chicken with salt and pepper, and place in a crock pot. Add all remaining ingredients except hot sauce and blue cheese. Gently stir.

    Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked.

    Remove chicken and place in a large bowl. Shred with two forks—One to hold the chicken in place and the other to scrape across and shred it. Add 1/3 cup of hot sauce to chicken, and toss to coat. Stir saucy chicken into the chili in the crock pot.

    Top each serving with ¼ tsp. hot sauce and 1 Tbsp. blue cheese crumbles.

    Brief Description

    Chicken chili with white kidney beans, celery, carrots and seasonings; served topped with a dash of cayenne pepper sauce and crumbled blue cheese.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 6 hour(s)

    Posted By:


    Posted On:

    March 12, 2019

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