Succulent Buffalo Chicken Chili

Succulent Buffalo Chicken Chili

Succulent Buffalo Chicken Chili


  • 1 1/2 pound raw chicken breasts, halved; bones and skin removed
  • two 15.5-ounces cans cannellini, rinsed and drained white kidney beans
  • 2 cups reduced-sodium and fat-free chicken broth
  • 2 cups peeled and chopped carrots
  • 3 cups chopped celery
  • 2 cups chopped onion
  • 1 teaspoon chopped garlic
  • 1/3 cup plus 2 1/2 teaspoon Frank’s RedHot Original Cayenne Pepper sauce
  • 1/2 cup plus 2 tablespoon crumbled blue cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • additional salt and black pepper to season (optional)


1 . Place chicken in a slow cooker after being seasoned with salt and pepper. Apart from blue cheese and hot sauce, add and stir softly all remaining ingredients.
2 . Cook covered on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is well cooked.
3 . Transfer chicken in a large bowl. Shred with two forks, the first one to hold the chicken, and the other to tear and shred it. Pour to chicken 1/3 cup hot sauce and toss to coat. In the slow cooker, stir saucy chicken into the chili .
4 . Garnish each serving with 1 tablespoon blue cheese crumbles and 1/4 teaspoon hot sauce and enjoy!

Nutritional information

Servings: 10 | Size: 1/10th of recipe, 1 heaping cup

  • 207 calories
  • 3.5g fat
  • 772mg sodium
  • 20g carbs
  • 6g fiber
  • 4g sugars
  • 23g protein

PointsPlus 5 | SmartPoints: 5

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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