Slow Cooker Buffalo Chicken Chili (Easy & Spicy)
This Slow Cooker Buffalo Chicken Chili is an easy, hearty, and flavor-packed comfort meal made with tender shredded chicken, beans, and bold Buffalo sauce. With minimal prep and hands-off cooking, it’s perfect for busy weeknights, game day gatherings, or meal prep.Customizable in spice level and texture, this chili delivers big flavor with very little effort.
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 cup Buffalo sauce
- 1 can (15 oz) white beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) 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 add-ins:
- 4 oz cream cheese for a creamy version
- Extra Buffalo sauce for more heat
- Shredded Cheddar Cheese
- Crumbled Cojita Cheese or blue cheese
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the beans, crushed tomatoes, onion, garlic, celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and pepper.
- Stir gently to combine the ingredients without breaking up the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir well.
- If using cream cheese, add it now and stir until fully melted and incorporated.
- Taste and adjust seasoning or Buffalo sauce as needed.
- Let the chili rest for 10–15 minutes before serving for best flavor.