Buffalo Chicken Chili

Buffalo chicken wings, salads, and wraps are delicious with the original Frank’s Hot Sauce, but how about adding slow-cooker Buffalo Chicken Chili with Chickpeas to your repertoire? This chili is made with ground chicken, but you can sub turkey too. Not a fan of chickpeas? add white beans instead – this really gives you all the Buffalo chicken feels.

A black pot filled with a chickpea and tomato stew garnished with chopped green onions. A white spoon rests in the pot. Two small bowls containing black pepper and salt are beside the pot.

Slow-Cooker Buffalo Chicken Chili

Stephanie Hansen
This is an easy assemble and forget-it meal for the Crock Pot or Instant Pot.
5 from 7 votes
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Cuisine Soup

Ingredients
  

  • 1 lb ground chicken you can omit it for a meatless meal
  • 2 cups diced tomatoes 15 oz can
  • 2 cups crushed tomato sauce 15 oz can
  • 2 cups canned chickpeas 15 oz can
  • 1 cup diced carrot
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 3 cloves microplaned garlic
  • 1/4 cup chili powder
  • 1 Tbsp paprika
  • 2 tsp salt
  • 2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 cup buffalo sauce

Instructions
 

  • CROCKPOT INSTRUCTIONSBrown the chicken in a skillet until cooked through
  • Combine all ingredients in the slow cooker, and stir well.
  • Set to low and cook for 6-8 hours. (Time may vary, depending on your slow cooker's size and settings).

  • 

INSTANT POT INSTRUCTIONS

  • Brown the chicken on the sautee feature until cooked through
  • Combine all remaining ingredients in the Instant Pot and stir well
  • Set to high-pressure manual and cook for 10 minutes
  • Let the pot come to natural pressure for 10 more minutes before releasing, string and serving

Notes

Serve with sour cream, lime wedges, and celery leaves as a garnish on top

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