Print

The Ultimate Easy Slow Cooker Buffalo Chicken Chili (Creamy & Spicy)

Close-up of shredded chicken and white beans in a rich, orange sauce, characteristic of slow cooker buffalo chicken chili.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy slow cooker buffalo chicken chili for a comforting, spicy meal perfect for game day or a weeknight dinner. This dump-and-go recipe yields tender shredded chicken in a bold buffalo sauce base.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup chicken broth
  • 1 cup buffalo wing sauce (your preferred heat level)
  • 1/2 cup cream cheese, cubed (optional, for creaminess)
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Optional toppings: Shredded cheddar cheese, sour cream, chopped green onions

Instructions

  1. Place the raw chicken breasts into the basin of your slow cooker.
  2. Add the rinsed beans, diced tomatoes with green chilies, tomato sauce, chicken broth, buffalo wing sauce, ranch seasoning mix, chili powder, cumin, and garlic powder over the chicken. Do not stir yet.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. Once the chicken is cooked through and easily shredded, remove the chicken breasts from the slow cooker and place them on a cutting board.
  5. Shred the chicken using two forks. Return the shredded chicken to the slow cooker.
  6. If using, add the cubed cream cheese to the chili and stir until it melts and incorporates, creating a creamy texture. Stir everything together well.
  7. Taste the chili and adjust seasonings if needed.
  8. Serve hot with your choice of toppings. This recipe is great for meal planning and can be stored for later.

Notes

  • For a healthier option, use low-sodium broth and buffalo sauce. This recipe works well with meal delivery companies focused on high protein options.
  • If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking time to allow some liquid to evaporate.
  • This chili freezes well. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://www.unfoldrecipes.com/slow-cooker-buffalo-chicken-chili/