Slow Cooker Buffalo Chicken Chili (20 Mins + Slow Cook Time)

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Slow cooker buffalo chicken chili is a flavorful and spicy twist on traditional chili. Combining the zesty taste of buffalo sauce with tender chicken and sweet corn, this dish is a unique take on a classic comfort food.

Using a slow cooker makes the preparation easy and convenient, allowing the flavors to meld together beautifully over several hours. This chili is perfect for those who enjoy a bit of heat in their meals and are looking for a satisfying and hearty dish that practically cooks itself. Let’s begin!

  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours
  • Total Time: 6-8 hrs, plus 20 mins
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup buffalo wing sauce
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Optional toppings: blue cheese crumbles, chopped green onions, sour cream

Instructions

  1. Layer Ingredients in Slow Cooker (10 minutes): Place the chicken breasts at the bottom of the slow cooker. Add the white beans, corn, chopped onion, minced garlic, and diced red bell pepper on top.
  2. Add Liquids and Spices (5 minutes): Pour buffalo wing sauce and chicken broth over the ingredients. Add diced tomatoes, cumin, chili powder, paprika, salt, and pepper.
  3. Cook (6-8 hours): Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Shred Chicken (5 minutes): Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir well.
  5. Serve (5 minutes): Serve the buffalo chicken chili hot, with optional toppings like blue cheese crumbles, chopped green onions, or a dollop of sour cream.

Notes

To get the best flavor, use a high-quality buffalo wing sauce, as it is key to the dish’s flavor profile. The slow cooking process allows the chicken to become extremely tender and absorb the spicy and tangy sauce. You can adjust the heat level by using more or less buffalo sauce, or by adding extra chili powder.

If you prefer a creamier chili, consider stirring in a bit of cream cheese or heavy cream towards the end of the cooking time. This chili is great for game days, family gatherings, or as a warming meal on a chilly day.

Leftovers can be stored in the refrigerator and are often even more flavorful the next day. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 6g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 40g
  • Cholesterol: 80mg

Pair this with...

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Cauliflower Tots

Start by steaming cauliflower florets until they're tender. Once cooled, pulse them in a food processor until they're rice-like but not pureed. In a bowl, combine the riced cauliflower, breadcrumbs, grated cheese (like cheddar or Parmesan), an egg, and some salt and pepper for seasoning. Mix it all together until it forms a moldable mixture. Shape them into tots using your hands. Now, heat a skillet with a bit of oil and pan-fry the tots until they're golden brown on all sides, or you can bake them at 400°F (200°C) for around 20 minutes. Once they're crispy and golden, serve with your favorite dipping sauce.

For Tomorrow's Dinner

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Spicy Garlic Chili Shrimp (20-21 Minutes)

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