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Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili

A bold and spicy slow cooker chili featuring tender chicken, hearty beans, and a zesty Buffalo sauce kick. Perfect for a comforting American dinner with minimal prep.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course dinner, slow cooker
Cuisine American
Servings 5 people
Calories 300 kcal

Equipment

  • 1 slow cooker
  • 2 forks for shredding chicken

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 1 cup Buffalo sauce
  • 1 15 oz can white beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can 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: 4 oz cream cheese for creaminess
  • Optional: extra Buffalo sauce for added heat
  • Optional: shredded Cheddar cheese for topping
  • Optional: crumbled Cotija or blue cheese for topping

Instructions
 

  • Place chicken breasts in the bottom of the slow cooker.
  • Add beans, crushed tomatoes, diced onion, minced garlic, chopped celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and pepper.
  • Gently stir ingredients to combine without breaking up the chicken.
  • Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken is tender and cooked through.
  • Remove chicken and shred with two forks.
  • Return shredded chicken to slow cooker and stir well.
  • If using, add cream cheese and stir until melted and fully incorporated.
  • Taste and adjust seasoning or add extra Buffalo sauce for more heat if desired.
  • Let chili rest for 10 to 15 minutes before serving for best flavor.

Notes

  • Adjust spice level with extra Buffalo sauce.
  • Top with cheese or sour cream as desired.
  • Store leftovers in refrigerator up to 3 days.