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slow cooker buffalo chicken chili served with toppings

Slow Cooker Buffalo Chicken Chili

This Slow Cooker Buffalo Chicken Chili is bold, spicy, and irresistibly comforting. Tender chicken simmers with beans, peppers, and a zesty buffalo sauce, creating a hearty, flavorful chili with a creamy, tangy finish. It’s an easy, hands-off meal that’s perfect for game day, weeknight dinners, or anytime you crave a little heat.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
  

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

Instructions  

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.

Video

Notes

📝 Notes

  • Use boneless, skinless chicken breasts or thighs for tender chili.
  • Adjust buffalo sauce to control the heat level.
  • Add beans of your choice—black, kidney, or pinto all work well.
  • Include chopped onions and garlic for depth of flavor.
  • Cook on low for 6–8 hours or high for 3–4 hours in the slow cooker.
  • Top with blue cheese crumbles and green onions for garnish.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stove or in the microwave to maintain creaminess.

🍽️ Nutrition Facts (Per Serving)

Calories: 320  
Carbohydrates: 18g  
Fiber: 4g  
Sugars: 5g  
Protein: 30g  
Fat: 16g  
Saturated Fat: 5g  
Cholesterol: 85mg  
Sodium: 780mg  
Potassium: 650mg  
Calcium: 50mg  
Iron: 2.5mg
Keyword Slow Cooker Buffalo Chicken Chili