Print

Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili – Bold, Spicy & Comfort Food with a Kick!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and easy slow cooker recipe for Buffalo chicken chili that combines tender chicken, hearty beans, and a kick of Buffalo sauce.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (or thighs)
  • 1 cup Buffalo sauce
  • 1 can (15 oz) white beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) crushed tomatoes
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 celery stalks chopped
  • 1 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • Optional add-ins:
  • 4 oz cream cheese for a creamy version
  • Extra Buffalo sauce for more heat
  • Shredded Cheddar Cheese
  • Crumbled Cojita Cheese or blue cheese

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the beans, crushed tomatoes, onion, garlic, celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and pepper.
  3. Stir gently to combine the ingredients without breaking up the chicken.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Return the shredded chicken to the slow cooker and stir well.
  7. If using cream cheese, add it now and stir until fully melted and incorporated.
  8. Taste and adjust seasoning or Buffalo sauce as needed.
  9. Let the chili rest for 10–15 minutes before serving for best flavor.

Notes

  • Adjust the spice level by adding more or less Buffalo sauce.
  • Can be topped with additional cheese or sour cream before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/slow-cooker-buffalo-chicken-chili-recipe/