Easy Slow Cooker Buffalo Chicken Chili
Easy Slow Cooker Buffalo Chicken Chili – A hearty, comforting meal ready in just 5 hours. The perfect game day food or busy weeknight dinner. After making this many times, I’ve discovered the trick to the perfect balance of heat and flavor. The result is a creamy, comforting chili that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Cherry Tomato Salad with Mozzarella and Fresh Herbs and Easy No-Bake Biscoff Cheesecake Cups Recipe.
Why This Easy Slow Cooker Buffalo Chicken Chili Is Pure Comfort
- Perfect for game days
- Easy, hands-off cooking
- Better than takeout
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 packet (1.27 oz) buffalo wing sauce mix
- 1 packet (1 oz) ranch dressing mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper, to taste
- Optional: Shredded cheddar cheese
- Optional: Sour cream
- Optional: Chopped green onions
- Optional: Crumbled blue cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for busy weeknights → See on Amazon
- Immersion Blender — Smooths the chili to your desired consistency → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili
- Step 1: Place chicken breasts in the slow cooker. Add kidney beans, black beans, corn, and diced tomatoes.
- Step 2: In a small bowl, mix together buffalo wing sauce mix, ranch dressing mix, garlic powder, onion powder, paprika, chili powder, salt, and pepper. Sprinkle over chicken and vegetables.
- Step 3: Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Step 4: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir to combine. Taste and adjust seasonings if needed.
- Step 5: Serve hot, topped with shredded cheddar cheese, sour cream, chopped green onions, and crumbled blue cheese.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili
- Common mistake and fix: Don't overcook the chicken. It can become dry. If you're not sure, use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For a smoother chili, use an immersion blender to blend some of the beans and tomatoes before adding the chicken back in.
- Pro tip: Make it spicy by adding a diced jalapeño or a pinch of cayenne pepper.
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 or refrigerated before serving.
Freezing Easy Slow Cooker Buffalo Chicken Chili
Freeze leftovers in individual portions 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. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker chili, cook it uncovered for the last 30 minutes of cooking time.
- Best substitution: Substitute the chicken for ground turkey or beef for a different twist.
- Make-ahead: Prepare the ingredients the night before and store them in the slow cooker. In the morning, turn it on and let it cook all day.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add more sour cream or Greek yogurt to balance the heat.
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
Seasonings
- 1 packet (1.27 oz) buffalo wing sauce mix
- 1 packet (1 oz) ranch dressing mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper, to taste
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Crumbled blue cheese
Instructions
- Step 1: Place chicken breasts in the slow cooker. Add kidney beans, black beans, corn, and diced tomatoes.
- Step 2: In a small bowl, mix together buffalo wing sauce mix, ranch dressing mix, garlic powder, onion powder, paprika, chili powder, salt, and pepper. Sprinkle over chicken and vegetables.
- Step 3: Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Step 4: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir to combine. Taste and adjust seasonings if needed.
- Step 5: Serve hot, topped with shredded cheddar cheese, sour cream, chopped green onions, and crumbled blue cheese.
Notes
- Chef tip: For a thicker chili, cook it uncovered for the last 30 minutes of cooking time.
- Best substitution: Substitute the chicken for ground turkey or beef for a different twist.
- Make-ahead: Prepare the ingredients the night before and store them in the slow cooker. In the morning, turn it on and let it cook all day.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add more sour cream or Greek yogurt to balance the heat.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers in individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead of time and frozen or refrigerated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 8g
- Carbs: 35g
- Fiber: 7g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili FAQs
Yes, you can prepare the ingredients the night before and store them in the slow cooker. In the morning, turn it on and let it cook all day.
Overcooking the chicken can cause the chili to become dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C) and no more.
Yes, you can freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this in the Instant Pot by cooking on high pressure for 10 minutes, followed by a natural release.
This chili has a medium level of spice from the buffalo wing sauce mix. If you prefer it less spicy, reduce the amount of sauce mix or add more sour cream to balance the heat.
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!
