Easy Slow Cooker Buffalo Chicken Chili Recipe

Easy Slow Cooker Buffalo Chicken Chili – A comforting, hearty meal ready in just 5 minutes of prep. After making this many times, I discovered the trick to the perfect balance of spicy and creamy. The crispy chicken and melted cheese make this chili irresistible. Try it with my Easy Caramel Apple Slices with Chocolate Drizzle for a perfect fall meal. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Caramel Apple Slices with Chocolate Drizzle and Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli.

What You'll Need for Easy Slow Cooker Buffalo Chicken Chili Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 packet (1.27 oz) buffalo wing sauce mix
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional: Shredded cheddar cheese
• Optional: Chopped green onions
• Optional: Sour cream or Greek yogurt
• Optional: Crumbled blue cheese
• Optional: Tortilla chips

How to Make Easy Slow Cooker Buffalo Chicken Chili Recipe

1. Step 1: Place chicken breasts in the slow cooker. Top with black beans, kidney beans, corn, diced tomatoes, and all seasonings. Stir to combine.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
3. Step 3: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir to combine. Serve hot with desired toppings.

Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Slow Cooker Buffalo Chicken Chili Recipe

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 15-20 minutes, stirring halfway through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a milder chili, reduce the amount of buffalo wing sauce mix or omit it altogether.
• Best substitution: You can substitute the chicken with ground turkey or beef for a different twist.
• Make-ahead: This recipe is perfect for meal prepping. Divide into individual containers and freeze or refrigerate until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chili is too thick, add a little chicken broth to reach your desired consistency.

Easy Slow Cooker Buffalo Chicken Chili Recipe

⏱

Prep

5 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 1 packet (1.27 oz) buffalo wing sauce mix
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste

Optional Toppings

• Shredded cheddar cheese
• Chopped green onions
• Sour cream or Greek yogurt
• Crumbled blue cheese
• Tortilla chips

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Top with black beans, kidney beans, corn, diced tomatoes, and all seasonings. Stir to combine.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
3. Step 3: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir to combine. Serve hot with desired toppings.

Notes

• Chef tip: For a milder chili, reduce the amount of buffalo wing sauce mix or omit it altogether.
• Best substitution: You can substitute the chicken with ground turkey or beef for a different twist.
• Make-ahead: This recipe is perfect for meal prepping. Divide into individual containers and freeze or refrigerate until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chili is too thick, add a little chicken broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F for 15-20 minutes, stirring halfway through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 380
• Protein: 34g
• Fat: 12g
• Carbs: 32g
• Fiber: 8g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 85mg
• Sat. Fat: 4.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Buffalo Chicken Chili Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili Recipe 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!