Easy Slow Cooker Buffalo Chicken Chili
Easy Slow Cooker Buffalo Chicken Chili — A hearty, comforting meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping it from being too spicy for the kids. This chili is cozy, filling, and better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Cajun Sweet Potato Rice Bowl with Black Beans and Easy Cherry Tomato Salad with Mozzarella and Fresh Herbs.
Why This Easy Slow Cooker Buffalo Chicken Chili Is Pure Comfort
- It's easy to make and requires minimal effort.
- The slow cooker does all the work for you.
- It's a one-pot meal that's perfect for busy weeknights.
- It's a crowd-pleaser that's sure to become a family favorite.
What You'll Need for Easy Slow Cooker Buffalo Chicken Chili
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) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) buffalo wing sauce mix
- 1 packet (1 oz) ranch dressing mix
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- Optional: Shredded cheese
- Optional: Sour cream
- Optional: Green onions
- Optional: Crumbled bacon
- Optional: Diced avocado
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Cooks food evenly and frees up your oven for other dishes. → See on Amazon
- Can Opener — Makes opening cans quick and easy. → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili
- Step 1: Place chicken breasts in the slow cooker.
- Step 2: Add all ingredients to the slow cooker and stir to combine.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Shred the chicken using two forks and stir to combine.
- Step 5: Serve hot with your favorite toppings.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, shred the chicken after it's cooked but before it's fully tender.
- Pro tip: For a milder version, use half the packet of buffalo wing sauce mix and add more ranch dressing mix.
- Pro tip: To make it spicier, add more buffalo wing sauce mix or a pinch of cayenne pepper.
- Pro tip: For a healthier version, use ground turkey instead of chicken.
Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead of time and frozen for up to 3 months.
Freezing Easy Slow Cooker Buffalo Chicken Chili
Freeze leftovers in an airtight container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For a thicker chili, cook it uncovered for the last 30 minutes of cooking time.
- Best substitution: You can substitute the chicken breasts with ground chicken or turkey.
- Make-ahead: This chili can be made ahead of time and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add more ranch dressing mix or a dollop of sour cream to each serving.
Want to level up this recipe?
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Easy Slow Cooker Buffalo Chicken Chili
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
Seasonings
- 1 packet (1 oz) buffalo wing sauce mix
- 1 packet (1 oz) ranch dressing mix
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Green onions
- Crumbled bacon
- Diced avocado
Instructions
- Step 1: Place chicken breasts in the slow cooker.
- Step 2: Add all ingredients to the slow cooker and stir to combine.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Shred the chicken using two forks and stir to combine.
- Step 5: Serve hot with your favorite toppings.
Notes
- Chef tip: For a thicker chili, cook it uncovered for the last 30 minutes of cooking time.
- Best substitution: You can substitute the chicken breasts with ground chicken or turkey.
- Make-ahead: This chili can be made ahead of time and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add more ranch dressing mix or a dollop of sour cream to each serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: This recipe can be made ahead of time and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 380
- Protein: 35g
- Fat: 8g
- Carbs: 38g
- Fiber: 10g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili FAQs
Yes, you can make this chili ahead of time and reheat it on the stovetop or in the microwave.
The chili may have been overcooked. To prevent this, shred the chicken after it's cooked but before it's fully tender.
Yes, you can make this chili in the Instant Pot. Cook on high pressure for 10 minutes with a 10-minute natural release.
Yes, you can make this chili in the oven. Cook at 350°F (175°C) for 1 hour or until the chicken is cooked through.
Yes, you can make this chili on the stovetop. Cook the chicken separately and then combine all ingredients in a large pot. Simmer for 20-30 minutes or until the chicken is cooked through.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili 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!
