This Crockpot Buffalo Chicken Chili is the ultimate game-day dish, combining the bold heat of buffalo sauce with hearty chili ingredients for a comforting yet fiery meal. Slow-cooked to perfection, the chicken becomes tender and infused with a spicy kick that pairs beautifully with beans, tomatoes, and aromatic spices.
Perfect for chilly evenings or casual gatherings, this recipe offers a delicious twist on traditional chili by adding buffalo chicken’s zesty flavor profile. Serve it with your favorite toppings and watch it disappear in no time!
- Slow cooker convenience delivers rich, developed flavors with minimal hands-on time.
- Buffalo sauce adds a unique tangy heat that transforms classic chili into an exciting meal.
- High-protein, comforting, and versatile—great for game days or cozy dinners.
Ingredients
- Boneless, skinless chicken breasts: Provides lean protein and tender texture that soaks up the buffalo flavors perfectly.
- Kidney beans: Adds creaminess and fiber, balancing the heat with hearty texture.
- Diced tomatoes: Brings a bright, slightly acidic base that keeps the chili fresh and vibrant.
- Buffalo sauce: The star ingredient adding the signature spicy, tangy kick.
- Onion: Chopped for a subtle sweetness and depth of savory flavor.
- Garlic cloves: Minced to enhance aroma and create overall flavor complexity.
- Cumin: Earthy spice that complements the chili spices and buffalo sauce beautifully.
- Salt and pepper: Seasoned to taste to enhance all the dish’s flavors.
Instructions
- Prepare the Base Ingredients
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Start by chopping the onion and mincing garlic cloves to create the flavor base. These aromatics will infuse the chili with a sweet and savory foundation that balances the heat from the buffalo sauce.
- Combine Ingredients in the Crockpot
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Place chicken breasts at the bottom of the slow cooker, then add diced tomatoes, rinsed kidney beans, chopped onion, minced garlic, buffalo sauce, and cumin. This layering ensures the chicken cooks evenly and soaks in all the spices and sauce.
- Season and Stir Gently
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Add salt and pepper to taste, then gently stir the ingredients to distribute spices uniformly without shredding the chicken initially. Proper seasoning at this stage is crucial for a balanced flavor profile.
- Slow Cook Until Tender
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Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Slow cooking allows the chicken to become tender and absorb the spicy buffalo flavor fully.
- Shred the Chicken
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Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir to combine, integrating meat evenly throughout the chili.
- Final Taste and Adjustments
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Give the chili a final stir and adjust seasoning if needed, adding more salt, pepper, or buffalo sauce for extra heat. This step ensures the chili hits the perfect flavor balance before serving.
- Use a mild or hot buffalo sauce depending on your heat preference to customize spice levels.
- Make sure to rinse canned beans thoroughly to reduce sodium and improve texture.
- Cooking times may vary slightly depending on crockpot model; check for fully cooked, tender chicken.
Storage Tips
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or broth if needed to restore consistency.
Serving Suggestions
Serve this buffalo chicken chili with ranch or blue cheese dressing for a cooling contrast. It pairs wonderfully with cornbread, tortilla chips, or over baked potatoes for a filling meal.
- For extra depth, sauté the onions and garlic before adding to the crockpot to develop richer flavor.
- Add chopped celery or bell peppers if you want additional vegetables and texture in the chili.
- Use leftover cooked chicken to save time without compromising taste.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes, boneless skinless chicken thighs work great and will add extra moisture and flavor due to higher fat content.
- How spicy is this chili?
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The level of heat depends on the buffalo sauce used, which can range from mild to very spicy. Adjust accordingly to suit your taste.
- Can I make this recipe on the stovetop?
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Yes, you can simmer all ingredients in a large pot over medium heat for about 45 minutes, until chicken is cooked through and flavors meld.
- Is this recipe freezer-friendly?
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Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat before serving.
- What toppings go well with this chili?
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Try shredded cheese, diced green onions, sour cream, or crunchy tortilla chips for added texture and flavor contrast.
- Can I make this vegetarian?
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For a vegetarian option, omit chicken and add extra beans, lentils, or tofu, and increase the buffalo sauce to maintain the flavor intensity.
Buffalo Chicken Chili
Equipment
- 1 slow cooker
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 28 oz diced tomatoes
- 1/2 cup buffalo sauce
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker.
- Add kidney beans, diced tomatoes, buffalo sauce, chopped onion, minced garlic, and cumin.
- Season with salt and pepper to taste.
- Cover and cook on low for 5 hours or until chicken is cooked through and tender.
- Shred the chicken with two forks and stir to combine evenly with the chili mixture before serving.
Notes
- Use cooked chicken to reduce slow cooker time.
- Serve with ranch or blue cheese dressing for extra flavor.
- Store leftovers in airtight container for up to 4 days.
