Origin Crockpot Buffalo Chicken Chili

Buffalo chicken flavors originated in Buffalo, New York, where the famous Buffalo wings were first served. This chili version combines the classic spicy-tangy Buffalo sauce with slow-cooked chicken and beans, creating a hearty and delicious meal.

What I Love About This Recipe

This chili is effortless to make—just toss everything in the crockpot and let it cook! The balance of heat from the Buffalo sauce, creaminess from the beans, and richness from the ranch and cheese makes it incredibly satisfying. It’s also customizable—you can make it mild or extra spicy, add extra veggies, or even swap the chicken for turkey.

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Crockpot Buffalo Chicken Chili

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

472

kcal

Ingredients

• 2 boneless, skinless chicken breasts

• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can fire-roasted diced tomatoes

• 1 cup frozen corn

• 2 cups low-sodium chicken broth

• ½ cup Buffalo sauce (adjust to taste)

• 1 packet ranch seasoning mix

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• 4 oz cream cheese, cubed

• ½ cup shredded cheddar cheese (plus more for topping)

• Chopped green onions and cilantro for garnish

Directions

• Add chicken breasts to the crockpot.
• Pour in the white beans, black beans, diced tomatoes, frozen corn, and chicken broth.
• Stir in the Buffalo sauce, ranch seasoning mix, chili powder, garlic powder, onion powder, and smoked paprika.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the crockpot.
• Stir in cubed cream cheese and shredded cheddar, letting them melt into the chili.
• Serve warm, garnished with extra cheese, chopped green onions, and cilantro.

Notes

• For extra spice, add more Buffalo sauce or diced jalapeños.
• Use rotisserie chicken for a quicker version—just add it in the last hour.
• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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Origin of Chili-Lime Shrimp Fajitas

Fajitas originate from Tex-Mex cuisine, traditionally made with grilled meat, onions, and bell peppers served with tortillas. This shrimp version adds a citrusy, spicy kick with chili and lime, making it a fresh and vibrant variation of the classic dish.

What We Love About This Recipe

• Quick & Easy: Ready in just 20 minutes!
• Bold & Tangy Flavors: A perfect mix of smoky, spicy, and citrusy goodness.
• Customizable: Serve with your favorite toppings like guacamole, sour cream, or salsa.

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Chili-Lime Shrimp Fajitas

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

16

minutes

Cooking time

56

minutes

Calories

693

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 small red onion, sliced

• 2 cloves garlic, minced

• 1 tbsp lime juice (fresh)

• 1 tsp lime zest (optional)

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp cumin

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp red chili flakes (optional for extra heat)

• 8 small flour or corn tortillas

Directions

• Marinate the Shrimp: In a bowl, mix shrimp with lime juice, chili powder, paprika, cumin, salt, and pepper. Let it sit for 10 minutes.
• Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add bell peppers, onion, and garlic. Cook for 4-5 minutes until slightly tender. Remove from pan.
• Cook the Shrimp: In the same pan, add shrimp and cook for 2-3 minutes per side until pink and opaque.
• Combine & Serve: Return the veggies to the pan, toss everything together, and remove from heat.
• Assemble Fajitas: Serve in warm tortillas with toppings like avocado, cheese, salsa, or sour cream.

Notes

• Swap shrimp with chicken or tofu for variety.
• Use corn tortillas for a gluten-free option.

The post Chili-Lime Shrimp Fajitas appeared first on RecipeWikki.

Why Make Homemade Chili?

Homemade chili offers unparalleled freshness and flavor compared to store-bought or canned options. It allows you to customize the spice level, ingredients, and texture to suit your taste. Plus, it’s a budget-friendly option for feeding a crowd or meal-prepping for the week.

Serving Suggestions

Serve your chili with:

• Shredded cheese
• Sour cream
• Chopped cilantro
• Cornbread or tortilla chips

Why This Chili Recipe Stands Out

This recipe is versatile, easy to follow, and packed with bold flavors. Whether you like your chili mild or fiery, this dish can be adapted to suit your preferences.

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Easy Homemade Chili Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, MexicanDifficulty: Chili

Servings

4

servings

Prep time

15

minutes

Cooking time

46

minutes

Calories

340

kcal

Chili is more than just a meal; it’s a tradition that brings people together. Try this recipe, and you’ll see why it’s a favorite in households everywhere. Bookmark this guide, and let us know how your chili turns out!

Ingredients

• Ground beef (or turkey): 1 pound for a rich and meaty base.

• Beans: 2 cups (kidney, black, or pinto beans work great).

• Tomatoes: 1 can of diced tomatoes and 1 small can of tomato paste.

• Vegetables: 1 onion (chopped), 2 garlic cloves (minced), and 1 bell pepper (chopped).

• Spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, and a pinch of cayenne pepper for heat.

• Broth: 1 cup of beef or chicken broth to bring everything together.

• Olive oil: 2 tablespoons for sautéing.

• Salt and pepper: To taste.

Directions

• Prepare Your Ingredients:
  Before you start cooking, chop your vegetables and measure your spices. Having everything ready makes the cooking process seamless.
• Sauté the Vegetables:
  In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
• Cook the Meat:
  Add the ground beef (or turkey) to the pot. Use a wooden spoon to break it up as it cooks. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
• Add the Spices:
  Stir in the chili powder, cumin, and cayenne pepper. Let the spices toast for 1 minute to release their full flavor.
• Combine the Ingredients:
  Add the diced tomatoes, tomato paste, beans, and broth to the pot. Stir everything together, ensuring the tomato paste is well incorporated. Season with salt and pepper.
• Simmer:
  Reduce the heat to low and let the chili simmer for 30 minutes to an hour. The longer it simmers, the deeper the flavor becomes. Stir occasionally to prevent sticking.

Notes

• Customize the Heat: Adjust the cayenne pepper or add chopped jalapeños for extra spice.
• Thicken the Chili: For a thicker consistency, mash some of the beans or let the chili simmer uncovered for the last 15 minutes.
• Enhance Flavor: Add a splash of vinegar or a pinch of sugar to balance the acidity of the tomatoes.

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