Slow Cooker Buffalo Chicken Chili

If you’re craving a hearty, spicy, and comforting chili with a twist, this Slow Cooker Buffalo Chicken Chili is exactly what you need. Creamy, flavorful shredded chicken meets the tangy heat of buffalo sauce, all combined with classic chili ingredients and slow cooked to perfection. It’s perfect for busy weeknights, game-day gatherings, or anytime you want a warming, satisfying meal with minimal effort.

Unlike traditional beef chili, this recipe uses chicken and buffalo sauce to create a lighter but equally flavorful dish. The slow cooker does all the work, letting the flavors meld together over hours so every bite is packed with richness, spice, and comfort.

Whether you enjoy classic comfort food like Irresistibly Cheesy Taco Sticks or hearty casseroles like Cottage Cheese Baked Ziti, this buffalo chili is a new twist that will quickly become a family favorite.

Slow Cooker Buffalo Chicken Chili

What Is Buffalo Chicken Chili?

Buffalo Chicken Chili is a spicy, creamy chili made with shredded chicken, buffalo hot sauce, beans, tomatoes, and seasonings. It’s a fusion of traditional chili and the iconic flavors of buffalo chicken wings. The result is a dish that’s tangy, spicy, hearty, and full of protein, all without spending hours in the kitchen.

Unlike traditional chili that relies on beef or pork, this chili is lighter but still incredibly satisfying. The slow cooker ensures the chicken is tender and flavorful, while the buffalo sauce adds just the right amount of heat. Top with shredded cheese, blue cheese crumbles, or a dollop of sour cream to make it even richer.

Why You’ll Love This Recipe

• Minimal prep, hands off cooking in a slow cooker
• Bold, spicy flavor with creamy texture
• Hearty and high protein without being heavy
• Perfect for game day, meal prep, or busy weeknights
• Freezer friendly for quick meals later

This chili combines the best of buffalo wings and classic chili in a healthy, easy-to-make dish.

Ingredients You’ll Need

Main Ingredients:

• 1½ lbs boneless, skinless chicken breasts or thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ cup buffalo hot sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• Salt and black pepper, to taste
• 2 cups chicken broth

Optional Add Ins:

• 1–2 tsp red pepper flakes for extra heat
• ¼ cup blue cheese crumbles for topping
• ½ cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro or green onions for garnish
• Lime wedges for serving

For Serving:

• Cornbread, tortilla chips, or crackers
• Sour cream or Greek yogurt

Ingredient Notes

• Chicken: Thighs are more flavorful, but breasts work fine.
• Buffalo Sauce: Adjust the amount for your preferred spice level.
• Beans: Canned or cooked beans work. Make sure to drain to avoid a watery chili.
• Optional toppings: Blue cheese pairs perfectly with buffalo flavor.

How to Make Slow Cooker Buffalo Chicken Chili

Follow these steps for a rich, flavorful chili that practically makes itself.

Step 1: Prep the Slow Cooker

Spray your slow cooker with cooking spray or lightly coat with olive oil. This prevents sticking and makes cleanup easier.

Step 2: Add Ingredients

Place chicken breasts or thighs at the bottom of the slow cooker. Add diced onion, minced garlic, black beans, kidney beans, corn, diced tomatoes, buffalo sauce, chicken broth, and spices (smoked paprika, chili powder, cumin, salt, and pepper).

Give everything a gentle stir to distribute seasonings evenly.

Step 3: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.

Slow cooking allows the chicken to absorb all the flavors, and the buffalo sauce infuses every bite with spicy tang.

Step 4: Shred the Chicken

Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the pot and stir to combine.

At this point, taste and adjust seasoning if needed. Add more buffalo sauce for extra heat, or a splash of chicken broth to thin the chili slightly.

Step 5: Finish and Serve

Serve the chili hot in bowls. Top with shredded cheese, blue cheese crumbles, sour cream, or fresh cilantro if desired. Pair with cornbread, tortilla chips, or a slice of crusty bread.

For an extra creamy texture, stir in a little cream cheese or Greek yogurt just before serving.

Recipe Tips for Best Results

• Shred chicken carefully: Let it rest for a few minutes to retain moisture.
• Adjust spiciness: Add more buffalo sauce or hot sauce to taste.
• Avoid watery chili: Drain beans and corn well.
• Slow cook low: Low and slow gives the best flavor and tender chicken.
• Optional thickening: Mix 1–2 tbsp cornstarch with water and stir in at the end to thicken if desired.

Variations and Customizations

1. Creamy Buffalo Chicken Chili

Add cream cheese or Greek yogurt to the slow cooker before serving for a richer, creamier chili.

2. Spicy Kick

Add jalapeños, red pepper flakes, or hot sauce for extra heat.

3. Slow Cooker Freezer Meal

Combine all ingredients except dairy toppings in a freezer bag. Freeze and cook later in a slow cooker for an easy weeknight meal.

4. Low Carb Buffalo Chicken Chili

Skip the beans and corn for a high-protein, low-carb version.

5. Cheesy Buffalo Chicken Chili

Top each serving with shredded cheddar or Monterey Jack cheese for extra indulgence.

Serving and Storage Tips

Serving Ideas:

• Serve in bowls with tortilla chips or cornbread
• Top with blue cheese, sour cream, or shredded cheese
• Garnish with fresh cilantro or green onions

Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:

• Stovetop: Warm over medium heat until heated through.
• Microwave: Heat in short intervals, stirring in between.

Freezing Tip:

• Freeze in individual portions for quick meals later. Thaw overnight in the fridge and reheat on the stovetop.

Nutritional Notes (Approx. per serving)

• Calories: 280–320
• Protein: 25–28g
• Fat: 10–12g
• Carbs: 20–22g

Nutrition varies depending on chicken, buffalo sauce, and toppings.

Troubleshooting Tips

• Too spicy: Add a dollop of sour cream or cream cheese to mellow heat.
• Too thin: Let the chili cook uncovered for the last 15–20 minutes to thicken.
• Chicken dry: Cook low and slow, and shred carefully.
• Flavor too mild: Add extra buffalo sauce, garlic, or spices at the end.

FAQs About Slow Cooker Buffalo Chicken Chili

1. Can I make this in an Instant Pot?
Yes, use the slow cook function or cook on high pressure for 20 minutes, then shred chicken.

2. Can I use leftover chicken?
Absolutely! Add pre-cooked chicken during the last hour of cooking.

3. Can I freeze this chili?
Yes, freeze in airtight containers for up to 2–3 months.

4. Is this recipe spicy?
It’s medium-spicy. Adjust buffalo sauce or add extra hot sauce to suit your taste.

5. Can I add vegetables?
Yes, bell peppers, zucchini, or carrots work well. Add them at the start of cooking.

Why This Recipe Works

• Hands-off cooking: Just prep and set the slow cooker.
• Protein-packed: Chicken provides lean protein without heaviness.
• Flavorful: Buffalo sauce adds bold, tangy heat.
• Versatile: Pair with cornbread, chips, or serve as a meal prep option.
• Customizable: Spice level, creaminess, and toppings can be tailored.

This chili is an excellent example of a quick, comforting, and bold-flavored meal that works for any occasion.

Conclusion

Slow Cooker Buffalo Chicken Chili is a must-try recipe for anyone who loves hearty, flavorful, and slightly spicy comfort food. With tender shredded chicken, buffalo infused heat, and wholesome ingredients, it’s the perfect dish for busy weeknights, game days, or meal prep.

Easy to make, freezer friendly, and customizable, this chili is sure to become a family favorite. Serve it with your favorite toppings and sides, and enjoy a warm, satisfying meal with minimal effort.