Easy Slow Cooker Buffalo Chicken Chili
Easy Slow Cooker Buffalo Chicken Chili — a game-changer for busy weeknights. After making this many times, I discovered the trick to keeping it creamy and preventing it from becoming too spicy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Strawberry Basil Ice Cream with a Lime Twist and Easy Homemade Olive Garden Style Breadsticks Recipe.
Why This Easy Slow Cooker Buffalo Chicken Chili Is Pure Comfort
- Creamy and spicy with a kick of buffalo flavor
- Easy to customize with your favorite toppings
- Perfect for game day or meal prepping
What You'll Need for Easy Slow Cooker Buffalo Chicken Chili
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1 can (15 oz) corn
- 1 can (14.5 oz) diced tomatoes
- 1 packet (1.27 oz) ranch dressing mix
- 1 packet (1 oz) buffalo wing sauce mix
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Optional: Shredded cheese
- Optional: Green onions
- Optional: Sour cream
- Optional: Crumbled blue cheese
- Optional: Celery sticks
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Cooks food evenly and keeps it warm → See on Amazon
- Immersion Blender — Makes blending the chili creamy and easy → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili
- Step 1: Place chicken breasts in the slow cooker.
- Step 2: Add all ingredients except optional toppings to the slow cooker.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Remove chicken and shred. Return to slow cooker. Blend until creamy if desired.
- Step 5: Serve with optional toppings.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili
- Common mistake and fix: Don't overcook the chicken. It can become dry. If it's not cooked through after 6 hours on low, cook for another hour.
- Tip: For a milder version, reduce the amount of buffalo wing sauce mix.
- Tip: For a thicker chili, cook uncovered for the last 30 minutes.
Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: You can make this chili a day ahead. Store in the fridge until ready to serve.
Freezing Easy Slow Cooker Buffalo Chicken Chili
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 (175°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Shredding the chicken in the slow cooker can be tricky. Use two forks to pull it apart.
- Best substitution: You can substitute the chicken for ground turkey or beef.
- Make-ahead: This chili freezes well. Make a big batch and freeze individual portions.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your chili is too thick, add a little chicken broth to thin it out.
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Easy Slow Cooker Buffalo Chicken Chili
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1 can (15 oz) corn
- 1 can (14.5 oz) diced tomatoes
Seasonings
- 1 packet (1.27 oz) ranch dressing mix
- 1 packet (1 oz) buffalo wing sauce mix
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Green onions
- Sour cream
- Crumbled blue cheese
- Celery sticks
Instructions
- Step 1: Place chicken breasts in the slow cooker.
- Step 2: Add all ingredients except optional toppings to the slow cooker.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Remove chicken and shred. Return to slow cooker. Blend until creamy if desired.
- Step 5: Serve with optional toppings.
Notes
- Chef tip: Shredding the chicken in the slow cooker can be tricky. Use two forks to pull it apart.
- Best substitution: You can substitute the chicken for ground turkey or beef.
- Make-ahead: This chili freezes well. Make a big batch and freeze individual portions.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your chili is too thick, add a little chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make this chili a day ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 8g
- Carbs: 35g
- Fiber: 8g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili FAQs
Yes, you can make this chili a day ahead. Store it in the fridge until ready to serve.
You might have overcooked the chicken. To prevent this, check the chicken's internal temperature and adjust the cooking time accordingly.
Yes, you can make this chili in the Instant Pot. Cook on high pressure for 15 minutes, followed by a 10-minute natural release.
Yes, this chili is gluten-free. However, always check the labels of your ingredients to ensure they are certified gluten-free.
Yes, you can make this chili in the oven. Cook at 350°F (175°C) for 2-3 hours, stirring occasionally.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili 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!
