Slow Cooker Buffalo Chicken Chili Recipe
This Slow Cooker Buffalo Chicken Chili is an easy, hearty, and flavor-packed comfort meal featuring tender shredded chicken, two types of beans, and a bold Buffalo sauce. With minimal prep and slow cooker convenience, it’s perfect for busy nights, game days, or meal prepping. The recipe is customizable in spice level and texture, delivering big flavors with very little effort.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Sauce
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 cup Buffalo sauce
- 1 cup chicken broth
Vegetables and Aromatics
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Beans and Tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) crushed tomatoes
Spices
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Prepare Ingredients: Dice the onion, chop the celery stalks, and mince the garlic cloves. Drain and rinse the white and black beans to reduce excess sodium and enhance freshness.
- Add Ingredients to Slow Cooker: Place the boneless skinless chicken breasts (or thighs) in the slow cooker. Add the diced onion, chopped celery, minced garlic, white beans, black beans, crushed tomatoes, and chicken broth.
- Season the Chili: Sprinkle the chili powder, ground cumin, salt, and black pepper over the ingredients. Pour the Buffalo sauce evenly on top to ensure a balanced flavor throughout.
- Cook the Chili: Cover the slow cooker with its lid and cook on low heat for 6 hours. This allows the chicken to become tender enough to shred and enables all the flavors to meld together beautifully.
- Shred the Chicken: After cooking, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the chili and stir well to combine.
- Serve: Ladle the chili into bowls and enjoy immediately. Optionally, garnish with your favorite toppings like shredded cheese, green onions, or a dollop of sour cream for added richness.
Notes
- Adjust the salt according to your taste and dietary needs.
- For a spicier kick, add extra Buffalo sauce or a dash of cayenne pepper.
- Use chicken thighs instead of breasts for a juicier, more flavorful chili.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with cornbread or tortilla chips for a complete meal.
