Slow Cooker Buffalo Chicken Chili delivers bold, tangy flavor with minimal effort. This easy crock-pot chili takes about 15 minutes of hands-on prep and then simmers gently until ready—perfect for busy weeknights, game day, or a potluck crowd.
Imagine all the classic flavors of buffalo wings—hot sauce, a touch of vinegar, and cooling blue cheese—reimagined as a hearty chicken chili. This recipe blends buffalo sauce with diced tomatoes, tender ground chicken, cannellini beans and plenty of aromatic vegetables and spices for a satisfying bowl that’s both comforting and bright.
The chili is adaptable: reduce the cayenne and red pepper flakes for a milder pot, or omit the beans to lower the carbs. It’s also an excellent make-ahead meal; prep in the morning and let the slow cooker do the rest so dinner is ready when you are.
Instructions
- Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the diced red onion, minced jalapeño, minced garlic, shredded carrots and chopped celery. Cook until the vegetables are softened, about 5–7 minutes.
- Brown the chicken. Add the ground chicken breast to the skillet with the vegetables and cook until no pink remains, breaking it up as it cooks.
- Combine in the slow cooker. In the slow cooker, add the buffalo sauce, tomato sauce, drained and rinsed cannellini beans, and diced tomatoes with green chilies. Transfer the cooked chicken and vegetables to the slow cooker. Stir in the chili powder, ground cumin, paprika, cayenne pepper, red pepper flakes, black pepper and kosher salt, mixing until evenly combined.
- Slow cook. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until flavors are blended and the chili is piping hot.
- Serve. Ladle into bowls and add your preferred toppings (see suggestions below).
Toppings
Use toppings to balance the heat and add texture. Here are favorite combinations:
- Shredded Cheddar Cheese – melting cheddar adds richness and color.
- Crumbled Blue Cheese – the classic buffalo pairing; a little goes a long way.
- Sliced Fresh Jalapeños – for extra heat and crunch.
- Tortilla Strips or Crushed Chips – add crisp texture for contrast.
- Diced Avocado – cool, creamy balance to spicy flavors.
- Fresh Cilantro – bright herbaceous notes and color.
- Sour Cream – a spoonful will temper intense heat.
Serve with warm cornbread, biscuits, or your favorite crusty bread to soak up the sauce and round out the meal.
How to Freeze and Defrost
This chili freezes well for up to 4 months. After cooking, cool it in the refrigerator before transferring to a freezer-safe bag or container. Flattening the bag helps it freeze and thaw faster.
To defrost, move the bag to the refrigerator for 8–10 hours or overnight. Reheat gently in a slow cooker on low for 3–4 hours, or warm on the stovetop over medium heat for about 20–30 minutes, stirring occasionally until hot throughout.
More Buffalo Sauce Recipe Ideas
If you enjoy buffalo flavors, try these variations and family favorites (recipe titles only):
- Buffalo Chicken Pot Pie
- Buffalo Chicken Taquitos
- Buffalo Chicken Ring
- Buffalo Chicken Pasta
Slow Cooker Buffalo Chicken Chili
A tangy, slightly spicy chili that captures buffalo wing flavor in a comforting, protein-rich bowl. Minimal prep, slow-cooked depth of flavor, and plenty of topping options make this a weeknight winner and a game-day favorite.
Servings: 6
Prep Time: 15 minutes
Cook Time: 3–8 hours (depending on low or high setting)
Total Time: Approximately 4 hours 15 minutes (active time 15 minutes)
Author: Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 cup carrots, shredded
- 1 cup celery, chopped
- 2 pounds ground chicken breast
- 1/2 cup buffalo sauce
- 15-ounce can tomato sauce
- 15-ounce can cannellini beans, drained & rinsed
- 10-ounce can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Optional Toppings
- 1 cup shredded cheddar cheese
- 1 cup crumbled blue cheese
- 1 jalapeño, sliced
- 1 avocado, diced
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup sour cream
Step-by-Step Instructions
- Add the olive oil to a large skillet over medium heat. When hot, add the onion, jalapeño, garlic, carrots and celery.
- Cook the vegetables 5–7 minutes until softened. Add the ground chicken and cook through, breaking it apart as it browns.
- While the chicken cooks, place the buffalo sauce, tomato sauce, cannellini beans and diced tomatoes with green chilies into a slow cooker set to low.
- Transfer the cooked chicken and vegetables to the slow cooker. Stir in chili powder, cumin, paprika, cayenne, red pepper flakes, black pepper and kosher salt.
- Mix well, cover and cook on low for 6–8 hours or on high for 3–4 hours. Adjust seasoning to taste before serving.
- Serve with optional toppings and warm bread or cornbread on the side.
Notes
- If cannellini beans are unavailable, great northern or navy beans are suitable substitutes.
- To use shredded rotisserie chicken instead of ground chicken, add the cooked shredded chicken directly to the slow cooker and skip the browning step.
- For a milder chili, halve or omit the cayenne pepper and red pepper flakes.
- To lower carbs, omit the cannellini beans; the chili becomes significantly lower in net carbs per serving.
- Make this Whole30-compliant by selecting a Whole30-approved buffalo sauce and omitting the beans.
Nutrition Facts (per serving, approximate)
Calories: 342 kcal | Carbohydrates: 23 g | Protein: 33 g | Fat: 15 g | Sodium: 1467 mg
Fiber: 7 g | Sugar: 7 g | Vitamin A, Vitamin C, Calcium and Iron contribute to a balanced profile.