Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
Easy Slow Cooker Buffalo Chicken Chili is the ultimate comfort food that’s ready in just a few hours. After making this many times, I’ve discovered the trick to keeping it from being too spicy for the kids. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Cowboy Potato Casserole for Dinner and Easy Sweet Potato Chickpea Curry Recipe for Dinner.
Why This Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout Is Pure Comfort
- It's creamy and packed with flavor
- Easy to make in the slow cooker
- Better than takeout and freezer-friendly
What You'll Need for Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
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) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 packet (1 oz) buffalo wing sauce mix
- 1 cup chicken broth
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Optional: Shredded cheddar cheese
- Optional: Chopped celery
- Optional: Blue cheese crumbles
- Optional: Ranch or blue cheese dressing
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for busy days → See on Amazon
- Immersion Blender — Smooths the chili without making a mess → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
- Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, buffalo wing sauce mix, chicken broth, cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Step 4: Serve the chili hot, topped with your favorite toppings.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It can become dry and tough. If you're not sure if it's done, use a meat thermometer to check that it's reached 165°F.
- Pro tip: For a smoother chili, use an immersion blender to blend some of the beans and corn before serving.
- Pro tip: Make it spicy by adding a can of diced jalapeños or a pinch of cayenne pepper.
Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
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.
Freezing Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
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 (180°C) for 20-25 minutes, stirring halfway through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker chili, cook it uncovered on low for the last 30 minutes.
- Best substitution: Substitute the chicken with ground turkey or beef for a different twist.
- Make-ahead: Prepare the chili in the slow cooker the night before and refrigerate. In the morning, turn the slow cooker to low and cook for 6-8 hours.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add a dollop of sour cream or Greek yogurt to each serving to balance the heat.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
Seasonings
- 1 packet (1 oz) buffalo wing sauce mix
- 1 cup chicken broth
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
Optional Toppings
- Shredded cheddar cheese
- Chopped celery
- Blue cheese crumbles
- Ranch or blue cheese dressing
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, corn, buffalo wing sauce mix, chicken broth, cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Step 4: Serve the chili hot, topped with your favorite toppings.
Notes
- Chef tip: For a thicker chili, cook it uncovered on low for the last 30 minutes.
- Best substitution: Substitute the chicken with ground turkey or beef for a different twist.
- Make-ahead: Prepare the chili in the slow cooker the night before and refrigerate. In the morning, turn the slow cooker to low and cook for 6-8 hours.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too spicy, add a dollop of sour cream or Greek yogurt to each serving to balance the heat.
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 (180°C) for 20-25 minutes, stirring halfway through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 7g
- Carbs: 35g
- Fiber: 7g
- Sugar: 5g
- Sodium: 900mg
- Cholesterol: 85mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout FAQs
Yes, you can prepare the chili in the slow cooker the night before and refrigerate. In the morning, turn the slow cooker to low and cook for 6-8 hours.
If your chili is dry, it's likely that you've overcooked it. To prevent this, use a meat thermometer to check that the chicken has reached 165°F (74°C) before shredding and returning it to the slow cooker.
Yes, you can freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this chili in the Instant Pot. Cook on high pressure for 15 minutes, followed by a natural release.
The best way to shred chicken is to use two forks. Hold one fork steady and use the other to pull the chicken apart into shreds.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili – Better Than Takeout 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!
