Slow Cooker Buffalo Chicken Chili Recipe

Introduction

Slow Cooker Buffalo Chicken Chili is a flavorful and comforting dish that combines the spicy kick of Buffalo sauce with hearty beans and tender chicken. Perfect for busy days, this chili requires minimal prep and delivers big taste with every bite.

Ingredients

• 1 lb boneless skinless chicken breasts (or thighs)
• 1 cup Buffalo sauce
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) crushed tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• Optional add-ins:
• 4 oz cream cheese for a creamy version
• Extra Buffalo sauce for more heat
• Shredded Cheddar cheese
• Crumbled Cotija cheese or blue cheese

Instructions

1. Step 1: Place the chicken breasts in the bottom of the slow cooker.
2. Step 2: Add the beans, crushed tomatoes, onion, garlic, celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and pepper.
3. Step 3: Stir gently to combine the ingredients without breaking up the chicken.
4. Step 4: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
5. Step 5: Remove the chicken from the slow cooker and shred it using two forks.
6. Step 6: Return the shredded chicken to the slow cooker and stir well.
7. Step 7: If using cream cheese, add it now and stir until fully melted and incorporated.
8. Step 8: Taste and adjust seasoning or Buffalo sauce as needed.
9. Step 9: Let the chili rest for 10–15 minutes before serving for best flavor.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful chili.
• Add extra Buffalo sauce or a dash of hot sauce if you prefer more heat.
• Stir in cream cheese at the end for a rich, creamy texture.
• Top servings with shredded Cheddar, Cotija, or blue cheese for added richness.
• Serve with a side of cornbread or over rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the cooking time slightly and ensure the chicken is fully cooked before shredding.

Is this chili very spicy?

The spice level depends on the Buffalo sauce you use. Start with 1 cup and adjust according to your heat preference by adding more sauce or serving with cooling toppings like cheese or sour cream.

Slow Cooker Buffalo Chicken Chili Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

This Slow Cooker Buffalo Chicken Chili combines tender chicken with the spicy tang of Buffalo sauce and hearty beans, simmered to perfection in a slow cooker. It’s an easy, flavorful one-pot meal perfect for cozy dinners, with optional creamy and cheesy add-ins to customize your bowl.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Chili
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb boneless skinless chicken breasts or thighs
• 1 cup Buffalo sauce
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) crushed tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp salt, adjust to taste
• ½ tsp black pepper

Optional Add-Ins

• 4 oz cream cheese for a creamy version
• Extra Buffalo sauce for more heat
• Shredded Cheddar cheese
• Crumbled Cotija cheese or blue cheese

Instructions

1. Prepare Ingredients: Place the boneless skinless chicken breasts in the bottom of your slow cooker to create the base for your chili.
2. Add Remaining Ingredients: Add the drained white beans, black beans, crushed tomatoes, diced onion, minced garlic, chopped celery, chicken broth, Buffalo sauce, chili powder, ground cumin, salt, and black pepper to the slow cooker. Stir gently to combine without breaking up the chicken pieces.
3. Cook in Slow Cooker: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
4. Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks.
5. Combine Shredded Chicken: Return the shredded chicken to the slow cooker and stir well to mix with the chili.
6. Add Cream Cheese (Optional): If you prefer a creamier chili, add the cream cheese now and stir until it is fully melted and incorporated.
7. Adjust Seasonings: Taste the chili and add extra Buffalo sauce or seasoning as desired for more heat or flavor.
8. Rest Before Serving: Let the chili rest for 10 to 15 minutes to allow flavors to meld before serving. Garnish with shredded Cheddar, Cotija, or blue cheese if desired.

Notes

• Use chicken thighs instead of breasts for a juicier, more flavorful chili.
• Add extra Buffalo sauce to increase heat to your preference.
• The cream cheese add-in adds a rich creaminess balancing the spice.
• Serve with your favorite chili toppings such as shredded cheese, sour cream, or green onions.
• This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: Buffalo chicken chili, slow cooker chili, spicy chicken chili, easy chili recipe, crockpot buffalo chicken