If you're a fan of the bold, spicy flavor of Buffalo wings, this Slow Cooker Buffalo Chicken Chili will quickly become a staple. It has all the familiar comfort of classic chili with tender shredded chicken and a generous splash of Frank's Hot Sauce for that signature kick. It's the perfect meal for chilly weather, game day, or easy weeknight dinners.
For more Buffalo-inspired recipes be sure to check out at my Buffalo Chicken Stuffed Peppers and these ever-popular Oven Baked Buffalo Wings. For a different spin on chicken chili, you might want to try this Green Chili Chicken recipe.
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Why You Will Love This Recipe
Easy to Make: Everything goes into the slow cooker with minimal prep, and a few hours later dinner is ready. The only real prep work is dicing the onion and cutting the chicken.
Versatile: You can easily adjust the heat level by adding more or less Buffalo sauce, and customize each bowl with your favorite toppings. Chicken thighs can be substituted for chicken breasts if you prefer.
Perfect for Meal Prep: This chili is ideal for busy weeks. It cooks while you go about your day and freezes beautifully for quick future meals.
Nutritious and Balanced: With lean protein, beans, and vegetables, this Buffalo chicken chili is a satisfying, well-balanced meal all on its own.
🥘Ingredients and Substitutions
Onion: I used raw onion which retains a bit of texture in the slow cooker. If you prefer no onion crunch, you can sauté it briefly before adding it to the crockpot.
Ranch seasoning: This recipe includes individual seasonings to mimic ranch flavor, but a packet of ranch seasoning can be used as a shortcut.
Whole canned tomatoes: Whole canned tomatoes tend to be sweeter and less acidic. I crush them by hand as I add them to the slow cooker. You can also use diced or crushed tomatoes-just add a pinch of sugar to balance the acidity.
Frank's Hot Sauce: Frank's Original is classic for Buffalo flavor, but wing sauce or your favorite hot sauce works too.
Chicken breasts: Chicken breasts become surprisingly tender in the slow cooker. Chicken thighs are a great substitute and add a bit more richness.
White kidney beans: Creamy white kidney beans are my favorite for this recipe, but navy beans, red kidney beans or even pinto or black beans will work.
Cilantro: Optional, since it's a love-it-or-hate-it ingredient. Feel free to leave it out or substitute fresh parsley.
Greek yogurt or sour cream: I add this to individual servings so the chili reheats and freezes well without separating. For a creamier chili, you can stir it into the whole batch once cooking is complete. Reheat leftovers gently to avoid the dairy separating.
For a complete list of ingredients see the recipe card below.
How to Make Slow Cooker Buffalo Chicken Chili
Step 1: Add all ingredients to the slow cooker.
Step 2: After cooking on low for 4 to 5 hours, remove the chicken and chop or shred into bite sized pieces.
Step 3: Add the chicken back to the slow cooker along with the beans. Continue cooking for 30 minutes. Stir in cilantro if using and serve with Greek yogurt or sour cream and any of the many options for toppings.
For detailed instructions see the recipe card below.
How to Make Buffalo Chili on the Stovetop
- Heat a large pot or Dutch oven over medium heat. Add a small amount of oil and sauté the diced onion until softened, about 4-5 minutes. Add garlic and cook for 30 seconds. Stir in all spices and seasonings and cook for 1 minute until fragrant.
- Add crushed tomatoes, chicken stock, and hot sauce. Bring to a gentle simmer. Add chicken breasts, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
- Remove chicken, shred or chop it, and return it to the pot along with the beans and corn. Simmer uncovered for 10-15 minutes. Taste and adjust seasoning before serving.
Recipe FAQs
This chili has a medium heat level. You can make it milder by using less hot sauce or choosing a mild Buffalo sauce, or spicier by adding extra hot sauce or a pinch of cayenne.
No problem, this chili can easily be made on the stovetop using the directions above and in the recipe card below.
Yes! Skip the chicken and use vegetable broth, extra beans, or diced sweet potatoes for a hearty vegetarian version.
Yes this chili freezes very well. Let it cool completely, then store in airtight containers for up to 3 months. Add dairy toppings after reheating.
Absolutely. Add shredded rotisserie chicken during the final 20 minutes of cooking, just long enough to heat through.
More Recipes You Might Like
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Want to say thank you?📖 Recipe
Slow Cooker Buffalo Chicken Chili (Easy Crockpot Recipe)
Ingredients
- 1 large yellow or white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon sugar
- ½ teaspoon salt, plus more to taste
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 (28 oz/796 ml) can whole tomatoes, crushed plus juices
- 1 cup chicken broth, low sodium
- ½ cup Frank's Original hot sauce, use mild for less heat
- 2 large boneless, skinless chicken breasts (about 1.5 lbs/660 grams)
- 2 (19 oz/540 ml) cans white kidney beans, drained and rinsed
- 1½ cups corn, frozen or canned, drained
- ¼ cup chopped cilantro, optional
- ¾ to 1 cup plain Greek yogurt or sour cream
Optional Toppings:
- Shredded cheddar cheese
- Crumbled blue cheese
- Sliced or diced avocado
- Sliced green onion
- Freshly squeezed lime juice
- Fresh cilantro leaves
- Tortilla chips
Instructions
- To the slow cooker add onion, garlic, chili powder, cumin, sugar, salt, dried dill, dried parsley, onion powder, garlic powder, and black pepper. Stir to combine.1 large yellow or white onion, 4 cloves garlic, 1 tablespoon chili powder 2 teaspoons ground cumin, 1 tablespoon sugar, ½ teaspoon salt, 1 teaspoon dried dill, 1 teaspoon dried parsley, ¾ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper,
- Add tomatoes, chicken stock, and hot sauce, then nestle chicken breasts into the mixture, turning to coat slightly.1 (28 oz/796 ml) can whole tomatoes, crushed, 1 cup chicken broth, low sodium, ½ cup Frank's Original hot sauce, 2 large boneless, skinless chicken breasts (about 1.5 lbs/660 grams)
- Cover and cook on low for 4 to 5 hours, or until chicken is very tender and shreds easily with a fork.
- Remove chicken to a plate or cutting board and shred using two forks or chop into bite sized pieces. Return chicken to the slow cooker along with the beans and corn. Stir to combine.2 (19 oz/540 ml) cans white kidney beans, drained and rinsed, 1½ cups corn,
- Cover and cook on low for another 20 to 30 minutes, until heated through and flavors come together. Turn off heat and stir in cilantro if using.
- Taste and adjust seasoning as needed. Serve hot, topped with Greek yogurt or sour cream and any of the optional toppings.
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Lindsey Barclay says
I made this last night in a regular soup pot and it was delicious! Not too spicy so don’t worry about the amount of Frank’s Red Hot. Served it with sour cream and shredded Habanero cheese! A hearty winter meal! Thanks Andrea. My Pocket Kitchen cookbook is also great with awesome easy to follow recipes!!
Andrea says
I’m so happy you enjoyed it and that you are also enjoying my cookbook! Thanks so much for the comment!
Sherry Clark says
My husband made this chili today in the crockpot. It was an easy recipe to prep and assemble in crockpot. We added some cheddar cheese, lime and cilantro when we served it up and it was the best chili we’ve tasted! So many flavours and not too spicy hot either. We will definitely be making this on repeat.
Andrea says
I'm so happy you both enjoyed it so much. Thanks for commenting!
DENISE says
THIS RECIPE IS ABSOLUTELY DELICIOUS!! IT IS EASY TO PUT TOGETHER, AND IT IS WARM AND SATISFYING ON A COLD WINTER'S DAY.
AND I ESPECIALLY LIKED THE WAY THE RECIPE CARD
IS WRITTEN, COMBINING THE INSTRUCTIONS WITH THE INGREDIENTS!!
WHAT A GREAT IDEA, ANDREA!! ONCE AGAIN YOU HAVE CREATED ANOTHER TASTY HOME COOKED MEAL THAT IS FULL OF FLAVOR!!
THANK YOU!!
Andrea says
Yay! I am so happy you enjoyed the chili Denise! Also that you love the feature of the ingredients with the instructions. I’m trying to get to all my recipe cards to make that change. Thank you for the wonderful comment. I appreciate it so much!
Liz says
Is there a good substitute for the chicken? Tofu more beans?
Thanks!
Liz
Andrea says
Hi Liz! You you can absolutely sub in extra beans or tofu for the chicken. Let me know how it turns out!