Slow Cooker Buffalo Chicken Chili

This Slow Cooker Buffalo Chicken Chili combines the bold flavors of tangy Buffalo sauce with the comforting heartiness of chili. It’s an easy recipe that transforms simple pantry staples into a crowd-pleasing meal perfect for game days or chilly evenings.

I first made this chili when I needed something flavorful that could cook hands-off for a busy day. It quickly became a go-to recipe because everyone in the family loved the spicy tang balanced by creamy touches.

Ingredients

• One pound boneless skinless chicken breasts or thighs: thighs add more moisture but breasts shred nicely
• One cup Buffalo sauce: the star of the chili for that signature spicy tang, choose your favorite brand for desired heat
• One can white beans rinsed and drained: adds creaminess and protein
• One can black beans rinsed and drained: adds texture and heartiness
• One can crushed tomatoes: for a rich tomato base
• One small onion diced: builds savory depth
• Two cloves garlic minced: brightens and complements the spices
• Two celery stalks chopped: adds subtle crunch and freshness
• One cup chicken broth: keeps the chili moist and infuses more flavor
• One tablespoon chili powder: warms and accents the dish’s flavor notes, check for a blend with mild bitterness and smokiness
• One teaspoon ground cumin: adds earthiness
• Half teaspoon salt and half teaspoon black pepper: adjust to taste for seasoning balance
• Optional cream cheese: stirs in creamy richness that mellows and rounds out heat
• Extra Buffalo sauce: for those who prefer a spicier kick
• Shredded Cheddar Cheese or crumbled Cotija or blue cheese: extra garnishes for topping

Instructions

Sear the Chicken:

Place the chicken breasts or thighs at the bottom of your slow cooker. This ensures they stay juicy while cooking slowly and absorb all the flavors.

Combine the Ingredients:

Add the white beans, black beans, crushed tomatoes, diced onion, minced garlic, chopped celery, and chicken broth over the chicken. Pour the Buffalo sauce on top along with the chili powder, cumin, salt, and pepper.

Mix Gently:

Using a spoon or spatula, stir the ingredients gently just enough to combine. Be careful not to break up the chicken at this point to keep nice chunks for shredding later.

Cook Low and Slow:

Cover the slow cooker and set it on low for six to seven hours or high for three to four hours. The goal is tender chicken that shreds easily and a chili with flavors well blended.

Shred the Chicken:

When cooking finishes, remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the slow cooker to absorb more flavor.

Add Cream Cheese Optional:

If you want a creamier chili, add the cream cheese now. Stir until it melts and fully blends into the chili for a luscious texture and mellow finish.

Final Seasoning Adjustments:

Taste your chili and add more Buffalo sauce or seasoning if needed. This step lets you tailor the heat and flavor exactly how your family enjoys it.

Rest before Serving:

Let the chili rest with the lid off for 10 to 15 minutes before serving. This rest time allows the flavors to meld beautifully.

One of my favorite ingredients is the Buffalo sauce because it brings a lively zest that makes every bite exciting. I remember a chilly Sunday when I served this at a family gathering and everyone kept going back for seconds, happily surprised by how the spicy and creamy flavors melded so well.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave to keep the cream cheese from separating. If frozen, use within three months for the best taste.

Ingredient Substitutions

Use chicken thighs instead of breasts for a moister, richer chili Swap in kidney beans or pinto beans if you prefer a different texture or flavor If you want a milder version, reduce the Buffalo sauce and add extra chicken broth for balance For non-dairy, leave out cream cheese or use a vegan alternative that melts well

Serving Suggestions

Serve with warm cornbread or over steamed rice to soak up all the spicy sauce Top with shredded cheddar, crumbled blue cheese, or Cotija for contrast and creaminess Add a dollop of sour cream or sliced avocado to cool the heat and add richness

This slow cooker chili is perfect for busy days and game time gatherings where you want flavor with minimal fuss.

FAQs about Recipes

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add more moisture and flavor to the dish.

→ How can I make this dish spicier?

Add extra Buffalo sauce or a pinch of cayenne pepper to increase the heat level to your taste.

→ What beans are best for this dish?

A combination of white and black beans offers a nice texture and balance of flavors, but feel free to adjust based on preference.

→ Can I prepare this without a slow cooker?

Yes, you can simmer the ingredients on the stovetop over low heat, letting it cook gently until chicken is tender and flavors meld.

→ How does cream cheese affect the dish?

Adding cream cheese results in a richer, creamier texture that softens the heat and deepens the flavor profile.

→ What toppings pair well with this dish?

Shredded Cheddar, crumbled Cotija or blue cheese, and fresh chopped herbs all complement the bold flavors nicely.