Slow Cooker Buffalo Chicken Chili
Try our yummy Slow Cooker Buffalo Chicken Chili! It's a hearty bowl of chicken, beans, veggies, and spicy buffalo sauce, all cooked in the slow cooker.
Slow Cooker Buffalo Chicken Chili
Looking for a hearty and tasty meal that's easy to make?
Our Slow Cooker Buffalo Chicken Chili is perfect for you!
It mixes the spicy, tangy taste of buffalo sauce with comforting, familiar chili ingredients.
This dish is great for any day of the week, and it's especially nice when the weather is cold and you're looking for something warm and satisfying.
You can make it for a cozy family dinner, a weekend game day, or even to impress your friends at a potluck.
The best part? You just toss everything into the slow cooker and let it do its magic.
It's a simple way to enjoy a delicious, spicy bowl of chili with very little effort. Plus, you can adjust the spice level and toppings to make it just right for you and your family.
Dig in and enjoy a bowl of this flavorful, comforting chili anytime you need a little warmth and spice in your life!
Ingredients
Chicken: Shredded or diced. Use leftover chicken or cook some specifically for this recipe. It's a great way to utilize any parts of the chicken, but breast or thigh meat are especially good for their texture and flavor after slow cooking.
Cannellini beans: Drained and rinsed. Known for their creamy texture and ability to absorb flavors, making them perfect for chili.
Black beans - Drained and rinsed.
Tomatoes, diced - These add a smoky flavor that complements the spiciness of the buffalo sauce.
Corn - Can be fresh, frozen, or canned (drain if using canned).
Onion - Yellow or white work well.
Green chiles, diced - Canned.
Garlic - Minced.
Chicken broth
Buffalo sauce: Adjust based on how spicy you like your chili.
Seasonings: cumin, chili powder, paprika, oregano, salt, pepper
Fresh Cilantro: Optional
Crumbled Blue cheese and ranch or blue cheese: Optional topping
How to Make Slow Cooker Buffalo Chicken Chili
In a slow cooker, combine all ingredients except the cilantro, blue cheese and dressing.
Mix well. Cover and cook on Low for 6-8 hours until chicken is tender and flavors have melded. Stir well before serving.
Put the lid on and cook on high or 4 hours or low for 6-8 hours.
After the cooking time is done, open the slow cooker and stir the chili well. Try a little and see if it needs more salt, pepper, or buffalo sauce.
Scoop the chili into bowls. Top if you'd like with cilantro, blue cheese crumbles and ranch or blue cheese.
This satisfying one-pot meal comes together easily in the slow cooker for comfort on busy days.
Tips for Making the Best Chili
Prep Veggies Ahead: Cut all your onions, dice your chilies, and mince your garlic beforehand and store them in the fridge.
Use Pre-cooked Chicken: If you're short on time, grab a rotisserie chicken from the store, shred it, and use that instead of cooking chicken yourself.
Pre Measure Spices: Measure out all your spices into a small bowl the night before. Then, when it's time to cook, just dump them in.
Buffalo Sauce to Taste: Start with a little less buffalo sauce if you're not sure about the spice level. You can always stir more in at the end.
Double the Recipe: If your slow cooker has the room, double the recipe. The leftovers freeze really well, and you'll thank yourself on a busy night.
Thicken It Up: If you like your chili thicker, mix a tablespoon of cornstarch with a tablespoon of water and stir that into the chili during the last 30 minutes of cooking.
Bean Swap: Don't have cannellini beans? Use any white beans you have on hand. Navy or Great Northern beans work great.
Creamy Version: For a creamier chili, stir in a block of cream cheese or a cup of sour cream during the last 15 minutes of cooking.
Leftovers
To store leftovers of Slow Cooker Buffalo Chicken Chili, you need to let the chili cool down after cooking.
Once it's cooled down, put it into an airtight container or a large bowl and cover tightly with plastic wrap. Then, put it in the refrigerator.
Your chili will stay good in the fridge for about 3 to 5 days. If you think you won't eat it within that time, you can freeze it.
To freeze, put your chili in a freezer-safe container or bag, get out as much air as you can, and seal it up. Label it with the date so you remember when you put it in there.
Frozen chili can last for about 4 to 6 months.
When you're ready to eat your chili again, if it's been in the freezer, let it thaw in the fridge first, then heat it up in a pot over the stove or in the microwave until it's hot all the way through.
Enjoy your yummy chili again!
What to serve it with
Cornbread: A slice of sweet and moist cornbread pairs perfectly with the spicy kick of buffalo chicken chili.
Blue Cheese Dressing: Drizzle some blue cheese dressing over the chili or serve it on the side.
Celery Sticks: Celery sticks dipped in blue cheese or ranch dressing can mimic the classic buffalo wing experience.
Coleslaw: A tangy and crunchy coleslaw can add a refreshing side to the meal.
Garlic Bread: Serve a side of warm garlic bread to sop up the spicy and flavorful liquid.
Tortilla Chips: A bowl of crunchy tortilla chips on the side is perfect for scooping up the chili.
Green Salad: A simple green salad with a vinaigrette dressing offers a light and healthy side option.
Avocado Slices: Adding fresh avocado slices on top or on the side helps to mellow out the spiciness of the dish.
Slow Cooker Buffalo Chicken Chili
Ingredients
- 4 cups cooked chicken shredded or diced
- 15 ounce can cannellini beans, drained and rinsed
- 15 ounce can black beans, drained and rinsed
- 15 ounce can fire roasted diced tomatoes
- 1 cup corn kernels fresh, frozen, or canned
- 1 medium onion finely chopped
- 4.5 ounce can diced green chiles
- 3 cloves garlic minced
- 2 cups chicken broth
- ½ cup buffalo sauce adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- ¼ cup chopped fresh cilantro optional, for garnish
- ½ cup crumbled blue cheese optional, for garnish
- Ranch or blue cheese dressing for serving (optional)
Instructions
- In a slow cooker, combine the cooked chicken, black beans, cannellini beans, diced tomatoes, corn, chopped onion, diced green chiles, and minced garlic.
- Over the chicken and beans, add the chicken broth, buffalo sauce, ground cumin, chili powder, paprika, dried oregano, salt, and black pepper, stirring until well combined.
- Cover the slow cooker with its lid and set it to cook. Cook on High for 4 hours or on Low for 6-8 hours. The longer cooking time on Low will result in a more tender and flavorful chili.
- Once the cooking time is complete, give the chili a good stir to combine all the ingredients. Taste and adjust the seasoning if needed by adding more salt, pepper, or buffalo sauce.
- Serve the buffalo chicken chili in bowls. If desired, garnish with chopped fresh cilantro and crumbled blue cheese.
- Provide ranch or blue cheese dressing on the side for those who want to add an extra layer of creaminess and flavor to their chili.
Notes
- If you prefer a milder version of this chili, you can reduce the amount of buffalo sauce used or omit it entirely.
- Additionally, you can customize the toppings to your liking – chopped green onions, sour cream, or avocado can also make great toppings.
- Nutritional information is an estimate and may vary based on your ingredients.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
