Easy Slow Cooker Buffalo Chicken Chili Recipe
Easy Slow Cooker Buffalo Chicken Chili – The ultimate game day food, ready in just 5 minutes of prep! After making this many times, I’ve discovered the trick to keeping it from being too spicy for kids. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Southern Hushpuppies Recipe for Easy Dinner Sides and Fresh Grilled Corn Avocado Salad with Cherry Tomatoes.
Why This Easy Slow Cooker Buffalo Chicken Chili Recipe Is Pure Comfort
- Perfect for game day or busy weeknights
- Creamy and spicy, with a hint of sweetness
- Easy to customize with your favorite toppings
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) canned kidney beans, drained and rinsed
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (15 oz) canned corn, drained and rinsed
- 1 packet (1.27 oz) buffalo wing sauce mix
- 1 packet (1 oz) ranch dressing mix
- 1 cup (237 ml) chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- Optional: Shredded cheddar cheese
- Optional: Chopped green onions
- Optional: Sour cream or Greek yogurt
- Optional: Crumbled blue cheese
- Optional: Tortilla chips or Fritos
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs or a rotisserie chicken for convenience.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Ensures even cooking and tender chicken → See on Amazon
- Immersion Blender — Makes blending the chili smooth and creamy → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili Recipe
- Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, buffalo wing sauce mix, ranch dressing mix, chicken broth, and cream of chicken soup.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Step 3: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir to combine. If you prefer a smoother chili, use an immersion blender to blend until desired consistency is reached.
- Step 4: Serve hot, topped with your favorite toppings.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili Recipe
- Common mistake and fix: Don't overcook the chicken. It can become dry and tough. If you're not sure, use a meat thermometer to check that it's reached 165°F (74°C).
- Pro tip: For a spicier chili, add more buffalo wing sauce or a pinch of cayenne pepper. For a milder chili, use less buffalo wing sauce or add a splash of milk.
- Pro tip: To make ahead, prepare the chili through step 2, then refrigerate for up to 24 hours. Reheat in the slow cooker on low until warmed through.
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 for up to 4 days. Make-ahead tip: You can prepare the chili through step 2 up to 24 hours ahead of time.
Freezing Easy Slow Cooker Buffalo Chicken Chili Recipe
Freeze 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 (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.
Recipe Notes
- Chef tip: For a thicker chili, mix in a tablespoon of cornstarch before blending.
- Best substitution: Substitute the chicken breasts for ground turkey or ground beef for a different twist.
- Make-ahead: Prepare the chili through step 2, then refrigerate for up to 24 hours. Reheat in the slow cooker on low until warmed through.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add a splash of milk or sour cream to balance the flavors.
Want to level up this recipe?
Instant Pot — Allows for faster cooking and less time waiting → Check price on Amazon
Easy Slow Cooker Buffalo Chicken Chili Recipe
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) canned kidney beans, drained and rinsed
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (15 oz) canned corn, drained and rinsed
Seasonings
- 1 packet (1.27 oz) buffalo wing sauce mix
- 1 packet (1 oz) ranch dressing mix
- 1 cup (237 ml) chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
Optional Toppings
- Shredded cheddar cheese
- Chopped green onions
- Sour cream or Greek yogurt
- Crumbled blue cheese
- Tortilla chips or Fritos
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, buffalo wing sauce mix, ranch dressing mix, chicken broth, and cream of chicken soup.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Step 3: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir to combine. If you prefer a smoother chili, use an immersion blender to blend until desired consistency is reached.
- Step 4: Serve hot, topped with your favorite toppings.
Notes
- Chef tip: For a thicker chili, mix in a tablespoon of cornstarch before blending.
- Best substitution: Substitute the chicken breasts for ground turkey or ground beef for a different twist.
- Make-ahead: Prepare the chili through step 2, then refrigerate for up to 24 hours. Reheat in the slow cooker on low until warmed through.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add a splash of milk or sour cream to balance the flavors.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally.
- Make ahead: You can prepare the chili through step 2 up to 24 hours ahead of time.
Nutrition Per Serving
- Calories: 370
- Protein: 35g
- Fat: 11g
- Carbs: 33g
- Fiber: 7g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 85mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili Recipe FAQs
Yes, you can prepare the chili through step 2, then refrigerate for up to 24 hours. Reheat in the slow cooker on low until warmed through.
The chili may be too spicy if you added too much buffalo wing sauce or cayenne pepper. To fix, add a splash of milk or sour cream to balance the flavors.
Yes, you can freeze the chili for up to 3 months. Thaw overnight in the fridge before reheating.
To make the chili less spicy, use less buffalo wing sauce or add a splash of milk.
Yes, you can make this chili in the Instant Pot. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
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!
