This Easy Buffalo Chicken Chili is healthy, hearty, delicious, and flavored with ranch. Make this dish using your pressure cooker, slow cooker or Crockpot, or on the stove! You can use shredded chicken, cubed chicken, or rotisserie chicken.
salt and pepper to taste I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn’t too salty. You can always add more you can’t take it back when you have used too much.
Place the Instant Pot on the Saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes and chilies, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
Place the Instant Pot on the saute function. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
Add the onions, garlic, chicken, broth, Better than Bouillon, beans, diced tomatoes, and chilies, and chili seasoning to the slow cooker.
Cook on Low for 8 hours.
Remove the chicken, shred, and return it to the slow cooker. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Stir until combined.
Stove Top (slice the chicken into 1 inch cubes)
Place a Dutch oven or stock pot on medium-high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
Cook for 3-4 minutes until no longer pink. Remove and set aside.
If needed, add additional olive oil and onios to the pot. Saute for a few minutes until the onions are soft and translucent.
Add in the minced garlic and stir.
Add in the broth and deglaze the pot. Add in the cooked chicken, diced tomatoes and chilies, the remaining chili seasoning, Better than Bouillon, beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
Open the pot and add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
Adjust the amount of buffalo sauce used to fit your taste. Your first time making the recipe, you may start with 1/4 cup of buffalo sauce, taste and then adjust as necessary.
If you like really thick chili, start with 1 cup of broth and adjust if necessary.
If you are a ranch lover, add more ranch. If you don't like ranch, omit it.
You can use any canned beans you like. Here are options: Navy Beans, Kidney Beans, Great Northern Beans, and Chili Beans.
The type of beans you use will impact how the chili looks. My chili has a browner look because of the black beans and red beans.