Easy Slow Cooker Buffalo Chicken Chili

Easy Slow Cooker Buffalo Chicken Chili – A hearty, comforting meal ready in just 5 minutes of prep. Perfect for busy weeknights and game days. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Matcha Coconut Cream Tart Recipe and Crispy Ranch Potatoes Recipe for Easy Air Fryer Dinner.

What You'll Need for Easy Slow Cooker Buffalo Chicken Chili

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) canned kidney beans
• 1 can (15 oz) canned black beans
• 1 can (15 oz) canned corn
• 1 bottle (12 oz) buffalo wing sauce
• 1 packet (1 oz) ranch dressing mix
• 1 packet (1 oz) taco seasoning mix
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Optional: Shredded cheddar cheese
• Optional: Chopped green onions
• Optional: Sour cream or Greek yogurt

How to Make Easy Slow Cooker Buffalo Chicken Chili

1. Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, ranch dressing mix, taco seasoning mix, garlic powder, onion powder, and smoked paprika.
2. Step 2: Pour buffalo wing sauce over the top. Stir to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from the slow cooker and shred using two forks. Return chicken to the slow cooker and stir to combine. Serve hot with desired toppings.

Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Freezing Easy Slow Cooker Buffalo Chicken Chili

Freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a creamier chili, stir in a dollop of sour cream or Greek yogurt before serving.
• Best substitution: Substitute canned black beans with canned pinto beans if desired.
• Make-ahead: Prepare the chili through step 2 and store in the fridge for up to 24 hours. Cook as directed when ready to serve.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your chili is too thick, thin it out with a little chicken broth or water.

Easy Slow Cooker Buffalo Chicken Chili

⏱

Prep

5 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free, low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) canned kidney beans
• 1 can (15 oz) canned black beans
• 1 can (15 oz) canned corn
• 1 bottle (12 oz) buffalo wing sauce

Seasonings

• 1 packet (1 oz) ranch dressing mix
• 1 packet (1 oz) taco seasoning mix
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika

Optional Toppings

• Shredded cheddar cheese
• Chopped green onions
• Sour cream or Greek yogurt

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, ranch dressing mix, taco seasoning mix, garlic powder, onion powder, and smoked paprika.
2. Step 2: Pour buffalo wing sauce over the top. Stir to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from the slow cooker and shred using two forks. Return chicken to the slow cooker and stir to combine. Serve hot with desired toppings.

Notes

• Chef tip: For a creamier chili, stir in a dollop of sour cream or Greek yogurt before serving.
• Best substitution: Substitute canned black beans with canned pinto beans if desired.
• Make-ahead: Prepare the chili through step 2 and store in the fridge for up to 24 hours. Cook as directed when ready to serve.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your chili is too thick, thin it out with a little chicken broth or water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

• Calories: 350
• Protein: 35g
• Fat: 8g
• Carbs: 30g
• Fiber: 8g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Buffalo Chicken Chili FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!