Easy Slow Cooker Buffalo Chicken Chili Recipe
Easy Slow Cooker Buffalo Chicken Chili – A cozy, hearty, and flavorful twist on classic chili that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping it from being too spicy for the kids. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chilled Cucumber Avocado Soup with Fresh Dill and Creamy Lemon Chicken Pasta Bake Recipe for Easy Dinner.
Why This Easy Slow Cooker Buffalo Chicken Chili Recipe Is Pure Comfort
- It's a one-pot wonder that's easy to prep in the morning
- The slow cooker does all the work, leaving you time for other things
- It's a crowd-pleaser that's perfect for game nights or potlucks
What You'll Need for Easy Slow Cooker Buffalo Chicken Chili Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 packet (1.27 oz) buffalo wing sauce mix
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: Shredded cheddar cheese
- Optional: Sour cream
- Optional: Green onions
- Optional: Crumbled blue cheese
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Ensures even cooking and perfect tenderness → See on Amazon
- Immersion Blender — Makes blending the chili right in the pot a breeze → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili Recipe
- Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, diced tomatoes, and seasonings. Stir to combine.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine. Serve with your favorite toppings.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili Recipe
- : For a milder version, reduce the amount of buffalo wing sauce mix.
- Common mistake and fix: If the chili is too thick, add a little chicken broth to reach your desired consistency.
- : For a healthier version, use Greek yogurt instead of sour cream for topping.
- : To make it a complete meal, serve with a side of Easy Chilled Cucumber Avocado Soup with Fresh Dill.
Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Slow Cooker Buffalo Chicken Chili Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make it a complete meal, serve with a side of Easy Chilled Cucumber Avocado Soup with Fresh Dill.
- Best substitution: You can substitute the chicken with ground turkey or beef.
- Make-ahead: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too thick, add a little chicken broth to reach your desired consistency.
Want to level up this recipe?
Sharp Kitchen Knife — Makes easy work of shredding the chicken → Check price on Amazon
Easy Slow Cooker Buffalo Chicken Chili Recipe
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
Seasonings
- 1 packet (1.27 oz) buffalo wing sauce mix
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Green onions
- Crumbled blue cheese
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, diced tomatoes, and seasonings. Stir to combine.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine. Serve with your favorite toppings.
Notes
- Chef tip: To make it a complete meal, serve with a side of Easy Chilled Cucumber Avocado Soup with Fresh Dill.
- Best substitution: You can substitute the chicken with ground turkey or beef.
- Make-ahead: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too thick, add a little chicken broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 7g
- Carbs: 35g
- Fiber: 8g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili Recipe FAQs
Yes, this recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
To make it less spicy, reduce the amount of buffalo wing sauce mix or add more chicken broth to dilute the heat.
Yes, you can make this in the Instant Pot. Cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
Yes, you can freeze this for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, this recipe is gluten-free. Always check your seasonings and toppings to ensure they are gluten-free as well.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
