Buffalo Chicken Chili

This Buffalo Chicken Chili recipe is delicious, high protein, full of fiber, and perfect if you want to switch up your chili recipe!

5 from 1 vote

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Course: Lunch, Main Course, Sandwich, Soup

Cuisine: American

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Calories: 442kcal

Author: Lindsey

1.5 pounds chicken breast boneless, skinless
2 15 ounce cans Great northern beans
1 14.5 ounce can fire-roasted diced tomatoes
1 medium yellow onion diced
1 large bell pepper diced
2 stalks celery diced
¼ cup hot sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
3 cups chicken broth unsalted or low sodium
1 cup cottage cheese reduced fat, blended (or Greek yogurt or cream cheese)
optional garnishes: blue cheese crumbles, green onion, parsley, cilantro, cheddar cheese shreds, tortilla chips, pita chips, etc.

Add all ingredients except cottage cheese to your slow cooker. Stir, then cover. Cook on high heat for 3-4 hours or low heat for 5-6 hours (or until chicken reaches 165°).
1.5 pounds chicken breast, 2 15 ounce cans Great northern beans, 1 14.5 ounce can fire-roasted diced tomatoes, 1 medium yellow onion, 1 large bell pepper, 2 stalks celery, 1/4 cup hot sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 3 cups chicken broth
Turn the slow cooker off. Remove chicken, shred, then return it to the slow cooker. Let the chili cool for at least 10 minutes with the lid off and heat off. Once cooled slightly, add blended cottage cheese (or Greek yogurt). Stir, then adjust salt, pepper, and hot sauce to your preference. Serve with desired garnishes, and enjoy!
1 cup cottage cheese, optional garnishes: blue cheese crumbles, green onion, parsley, cilantro, cheddar cheese shreds, tortilla chips, pita chips, etc.

To a large Dutch oven or pot, add all ingredients except cottage cheese. Stir and bring to a simmer over medium-high heat. Reduce heat to medium and maintain a simmer for 25-35 minutes, or until chicken reaches 165°F.
1.5 pounds chicken breast, 2 15 ounce cans Great northern beans, 1 14.5 ounce can fire-roasted diced tomatoes, 1 medium yellow onion, 1 large bell pepper, 2 stalks celery, 1/4 cup hot sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 3 cups chicken broth
Remove the chili from the heat. Shred the chicken, then let the chili cool for at least 10 minutes before adding the cottage cheese (or else it will curdle!). Add blended cottage cheese or Greek yogurt, then stir to combine. Adjust salt, pepper, and hot sauce to your personal preference. Serve with desired garnishes and enjoy!
1 cup cottage cheese, optional garnishes: blue cheese crumbles, green onion, parsley, cilantro, cheddar cheese shreds, tortilla chips, pita chips, etc.