Easy Slow Cooker Buffalo Chicken Chili
Easy Slow Cooker Buffalo Chicken Chili — A hearty, comforting meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping it from drying out. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Berry Oat Bars Recipe with Raspberry Preserves and Easy Summer Yogurt Parfait with Fresh Berries and Honey.
Why This Easy Slow Cooker Buffalo Chicken Chili Is Pure Comfort
- Perfect for busy weeknights
- Creamy and flavorful
- Easy to customize
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.
- Boneless, skinless chicken breasts
- Canned black beans
- Canned kidney beans
- Canned diced tomatoes
- Buffalo wing sauce
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Ranch dressing
- Optional: Shredded cheddar cheese
- Optional: Chopped green onions
- Optional: Sour cream
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow cooker — Hands-off cooking → See on Amazon
- Immersion blender — Smoothes the chili without making a mess → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili
- Step 1: Place chicken breasts in the slow cooker. Top with black beans, kidney beans, diced tomatoes, and seasonings.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Shred the chicken using two forks, then stir in buffalo wing sauce.
- Step 4: Serve hot, topped with your favorite 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 you're unsure, use a meat thermometer to check for 165°F.
- Tip: For a smoother chili, blend some of the beans and tomatoes before adding them to the slow cooker.
- Tip: Add a dollop of ranch dressing to each serving for a creamy twist.
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 in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen or refrigerated.
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 for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a spicier chili, add some diced jalapeños or a pinch of cayenne pepper.
- Best substitution: You can substitute the chicken with ground turkey or beef.
- Make-ahead: This recipe can be made ahead and reheated when needed.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your chili is too thick, add a little chicken broth to thin it out.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Easy Slow Cooker Buffalo Chicken Chili
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned black beans
- Canned kidney beans
- Canned diced tomatoes
- Buffalo wing sauce
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Ranch dressing
Optional Toppings
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with black beans, kidney beans, diced tomatoes, and seasonings.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Shred the chicken using two forks, then stir in buffalo wing sauce.
- Step 4: Serve hot, topped with your favorite toppings.
Notes
- Chef tip: For a spicier chili, add some diced jalapeños or a pinch of cayenne pepper.
- Best substitution: You can substitute the chicken with ground turkey or beef.
- Make-ahead: This recipe can be made ahead and reheated when needed.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your chili is too thick, add a little chicken broth to thin it out.
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 for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This recipe can be made ahead and frozen or refrigerated.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 10g
- Carbs: 30g
- Fiber: 8g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili FAQs
Yes, this recipe can be made ahead and reheated when needed.
You may have overcooked the chicken or not added enough liquid. Make sure to check the temperature of the chicken and add enough liquid.
Yes, this chili can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made in the slow cooker for tender chicken and a creamy chili.
You can substitute the chicken with ground turkey or beef.
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!
