Slow Cooker Buffalo Chicken Chili is a cozy, hearty chili made with tender shredded chicken, beans, tomatoes, buffalo sauce, and simple seasonings. It has the bold flavor of buffalo chicken, but in a warm bowl that is easy to serve for dinner.
This recipe is great for game day, busy weeknights, cold-weather meals, or meal prep. The slow cooker does most of the work, and the finished chili is creamy, slightly spicy, and filling without being complicated.
Why You Will Love This Recipe
Easy slow cooker meal: Add the ingredients, let it cook, then shred the chicken.
Great for game day: It has buffalo wing flavor in a simple chili-style dish.
Filling and practical: Chicken, beans, and tomatoes make it hearty enough for dinner.
Easy to adjust: You can make it mild, spicy, creamy, or lighter based on your taste.
Equipment Needed
Slow cooker
Cutting board
Sharp knife
Measuring cups and spoons
Can opener
Forks for shredding chicken
Ladle
Mixing spoon
Ingredients List
For the Chili
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 can black beans, 15 ounces, drained and rinsed
1 can white beans or cannellini beans, 15 ounces, drained and rinsed
1 can fire-roasted diced tomatoes, 14.5 ounces
1 can tomato sauce, 8 ounces
1 cup low-sodium chicken broth
1/2 cup buffalo wing sauce
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces cream cheese, softened
Optional Toppings
Shredded cheddar cheese
Blue cheese crumbles
Ranch dressing
Chopped green onions
Fresh cilantro
Sour cream
Tortilla chips
Avocado slices
Timing & Servings
Prep Time: 15 minutes
Cook Time: 4 hours on high or 6 to 7 hours on low
Total Time: 4 hours 15 minutes
Servings: 6
How to Make Slow Cooker Buffalo Chicken Chili Step by Step
Step 1: Add the chicken
Place the chicken breasts in the bottom of the slow cooker.
Step 2: Add the vegetables and beans
Add the diced onion, minced garlic, black beans, white beans, diced tomatoes, and tomato sauce.
Step 3: Add the liquid and seasonings
Pour in the chicken broth and buffalo sauce. Add chili powder, smoked paprika, cumin, salt, and black pepper.
Step 4: Stir gently
Stir the ingredients around the chicken so everything is evenly mixed. Keep the chicken mostly covered with the sauce and liquid.
Step 5: Slow cook
Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is tender and easy to shred.
Step 6: Shred the chicken
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
Step 7: Add the cream cheese
Add the softened cream cheese. Stir until it melts into the chili and makes the broth creamy.
Step 8: Let it finish
Cover and cook for another 10 to 15 minutes on low, until everything is hot and well combined.
Step 9: Taste and serve
Taste the chili and add more buffalo sauce, salt, or pepper if needed. Serve warm with your favorite toppings.
Tips for the Best Slow Cooker Buffalo Chicken Chili
- Use a buffalo wing sauce you already enjoy. The flavor of the sauce really comes through in the chili.
- Do not add too much salt at the beginning. Buffalo sauce and canned ingredients can already be salty.
- Soften the cream cheese before adding it. This helps it melt smoothly into the chili.
- For thicker chili, leave the lid off for the last 15 to 20 minutes after shredding the chicken.
- If the chili tastes too spicy, add extra cream cheese, sour cream, or a small splash of broth to balance it.
- Shred the chicken once it is fully tender. If it feels tough, let it cook a little longer.
Variations to Try
Milder chili: Use less buffalo sauce and add more chicken broth.
Extra spicy: Add diced jalapenos or a pinch of cayenne pepper.
No cream cheese: Leave it out for a lighter broth-style chili.
Corn added: Stir in 1 cup frozen corn during the last 30 minutes.
Ranch flavor: Add 1 tablespoon ranch seasoning for a creamy buffalo ranch taste.
Serving Suggestions
Serve this chili in bowls with shredded cheese, green onions, sour cream, ranch, or blue cheese crumbles.
It also goes well with tortilla chips, cornbread, garlic bread, baked potatoes, or a simple green salad.
To make it a complete meal, serve it with rice, roasted vegetables, or a side of crunchy celery and carrots like you would with buffalo wings.
Make-Ahead, Storage, and Reheating
This chili is great for meal prep because the flavor gets even better after it sits.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the chili in a saucepan over medium-low heat, stirring often. You can also microwave it in a covered bowl in 60-second intervals until hot.
To freeze, let the chili cool completely and store it in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. If the chili separates slightly after freezing, stir it well while reheating.
Nutritional Facts
Calories: 360
Fat: 13g
Carbs: 25g
Protein: 34g
Sugar: 5g
Sodium: 820mg
Slow Cooker Buffalo Chicken Chili
Equipment
- Slow cooker
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Can opener
- Forks for shredding chicken
- Ladle
- Mixing spoon
Ingredients
For the Chili
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 can black beans 15 ounces, drained and rinsed
- 1 can white beans or cannellini beans 15 ounces, drained and rinsed
- 1 can fire-roasted diced tomatoes 14.5 ounces
- 1 can tomato sauce 8 ounces
- 1 cup low-sodium chicken broth
- 1/2 cup buffalo wing sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese softened
Optional Toppings
- Shredded cheddar cheese
- Blue cheese crumbles
- Ranch dressing
- Chopped green onions
- Fresh cilantro
- Sour cream
- Tortilla chips
- Avocado slices
Instructions
Step 1: Add the chicken
- Place the chicken breasts in the bottom of the slow cooker.
Step 2: Add the vegetables and beans
- Add the diced onion, minced garlic, black beans, white beans, diced tomatoes, and tomato sauce.
Step 3: Add the liquid and seasonings
- Pour in the chicken broth and buffalo sauce. Add chili powder, smoked paprika, cumin, salt, and black pepper.
Step 4: Stir gently
- Stir the ingredients around the chicken so everything is evenly mixed. Keep the chicken mostly covered with the sauce and liquid.
Step 5: Slow cook
- Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is tender and easy to shred.
Step 6: Shred the chicken
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
Step 7: Add the cream cheese
- Add the softened cream cheese. Stir until it melts into the chili and makes the broth creamy.
Step 8: Let it finish
- Cover and cook for another 10 to 15 minutes on low, until everything is hot and well combined.
Step 9: Taste and serve
- Taste the chili and add more buffalo sauce, salt, or pepper if needed. Serve warm with your favorite toppings.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work well and stay very tender in the slow cooker.
Is this chili very spicy?
It has a mild to medium buffalo kick. Use less buffalo sauce for a softer heat, or add more if you like it spicy.
Can I make this chili without beans?
Yes. You can leave out the beans and add extra chicken, corn, or diced vegetables instead.
Can I use rotisserie chicken?
Yes. Add shredded rotisserie chicken during the last 30 to 45 minutes of cooking so it does not dry out.
Conclusion
Slow Cooker Buffalo Chicken Chili is warm, filling, and easy to make with simple ingredients. It brings together the flavor of buffalo chicken and the comfort of chili in one practical meal. Try it for game day, meal prep, or a simple family dinner.