Easy Slow Cooker Buffalo Chicken Chili
Easy Slow Cooker Buffalo Chicken Chili is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping it from drying out. The cozy, hearty flavors will warm you up on chilly days. Try it with my Easy Mango Glazed Chicken for a complete meal. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken and Easy Sweet Chili Halloumi Wraps.
Why This Easy Slow Cooker Buffalo Chicken Chili Is Pure Comfort
- Easy and hands-off cooking
- Perfect for game days and potlucks
- Customizable with your favorite toppings
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 diced tomatoes
- Buffalo wing sauce
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Salt
- Pepper
- Optional: Shredded cheese
- Optional: Green onions
- Optional: Sour cream
- Optional: Crumbled blue cheese
📝 Ingredient Notes
- Boneless, skinless 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 to your desired consistency → 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, diced tomatoes, and seasonings.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Shred the chicken using two forks. Stir in buffalo wing sauce. Taste and adjust seasonings if needed.
- 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. To prevent this, shred the chicken when it's still slightly pink in the middle and let it finish cooking in the sauce.
- : For a smoother chili, use an immersion blender to blend some of the beans and tomatoes before serving.
- : Make it spicier by adding a diced jalapeño or a pinch of cayenne pepper.
- : For a lighter version, use Greek yogurt instead of sour cream for topping.
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: Can be made ahead and frozen for up to 3 months.
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 a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: For a quicker cooking time, you can cut the chicken into chunks before adding to the slow cooker.
- Best substitution: Substitute ground turkey or beef for the chicken for a different twist.
- Make-ahead: This recipe can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the chili is too thick, thin it out with a little chicken broth. If it's too thin, simmer it on the stovetop until it thickens.
Want to level up this recipe?
Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature → Check price on Amazon
Easy Slow Cooker Buffalo Chicken Chili
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned black beans
- Canned diced tomatoes
- Buffalo wing sauce
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Salt
- Pepper
Optional Toppings
- Shredded cheese
- Green onions
- Sour cream
- Crumbled blue cheese
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with black beans, diced tomatoes, and seasonings.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Shred the chicken using two forks. Stir in buffalo wing sauce. Taste and adjust seasonings if needed.
- Step 4: Serve hot, topped with your favorite toppings.
Notes
- Chef tip: For a quicker cooking time, you can cut the chicken into chunks before adding to the slow cooker.
- Best substitution: Substitute ground turkey or beef for the chicken for a different twist.
- Make-ahead: This recipe can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the chili is too thick, thin it out with a little chicken broth. If it's too thin, simmer it on the stovetop until it thickens.
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 a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: Can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 10g
- Carbs: 25g
- Fiber: 6g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
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 frozen for up to 3 months.
The chili can become dry if it's overcooked. To prevent this, shred the chicken when it's still slightly pink in the middle and let it finish cooking in the sauce.
Yes, you can make this in the Instant Pot. Cook on high pressure for 10-15 minutes, then release the pressure naturally.
Yes, you can make this spicy by adding a diced jalapeño or a pinch of cayenne pepper.
This chili is great with cornbread, biscuits, or a side salad.
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!
