When the weather turns chilly, nothing hits the spot like a hearty bowl of chili. I’m excited to share my Crockpot Buffalo Chicken Chili recipe—a spicy, comforting twist on traditional chili that brings together tender chicken, bold buffalo sauce, and cozy beans all simmered low and slow. This recipe is a game-changer if you love the tangy kick of buffalo wings but want something warm and filling without the fuss.
It’s perfect for busy days because you just toss everything in the slow cooker and let it do its magic while you go about your day. I’ve tweaked this recipe over the years to keep it balanced—just enough heat to wake up your taste buds without overwhelming them. Trust me, once you try this Crockpot Buffalo Chicken Chili, it might become your new go-to for gatherings or a quick weeknight dinner.
Ingredients for Crockpot Buffalo Chicken Chili
Clear measures and precise descriptions make all the difference in this recipe. Here’s what you’ll need:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (12-ounce) bottle buffalo wing sauce (choose your preferred heat level)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, chopped green onions, sour cream, celery sticks
Each ingredient is chosen to build layers of flavor that balance spicy, smoky, and savory. Make sure your chicken pieces are evenly cut to cook uniformly. The beans add heartiness, so drain and rinse them well to avoid an overpowering bean taste and excess salt.
PrintCrockpot Buffalo Chicken Chili
Crockpot Buffalo Chicken Chili Recipe brings spicy warmth fast perfect for cozy meals that satisfy your hunger and comfort your soul
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces buffalo wing sauce (choose your preferred heat level)
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 14.5 ounces diced tomatoes, undrained
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- Optional toppings: shredded cheddar cheese, chopped green onions, sour cream, celery sticks
Instructions
- Place chopped onions and minced garlic at the bottom of the crockpot to create a flavorful base layer.
- Add chicken pieces over the onions, then pour in the buffalo wing sauce and chicken broth. Stir gently to coat the chicken without disrupting the onion layer too much.
- Add rinsed black beans, kidney beans, diced tomatoes with their juices, and frozen corn on top.
- Sprinkle smoked paprika, cumin, salt, and pepper into the crockpot.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Avoid lifting the lid during cooking.
- About 30 minutes before serving, stir the chili carefully to mix ingredients and check seasoning.
- For thicker chili, remove the lid and cook on high for the last 20-30 minutes to reduce liquid.
- Serve hot with optional toppings such as shredded cheddar cheese, chopped green onions, sour cream, or celery sticks.
Notes
A spicy and comforting Crockpot Buffalo Chicken Chili recipe featuring tender chicken, bold buffalo sauce, beans, and cozy flavors simmered low and slow. Perfect for busy days and gatherings with a tangy buffalo wing twist.
How to Prepare Crockpot Buffalo Chicken Chili
You’ll want to follow these steps carefully for the best results. The slow cooker does most of the work, but preparation sets the stage.
- Start by placing the chopped onions and minced garlic at the bottom of the crockpot. This creates a flavorful base layer that cooks slowly and evenly.
- Add the chicken pieces over the onions, then pour in the buffalo wing sauce and chicken broth. Be sure to stir gently to coat the chicken without disrupting the onion layer too much.
- Next, add the rinsed black beans, kidney beans, diced tomatoes with their juices, and frozen corn on top.
- Sprinkle in smoked paprika, cumin, salt, and pepper. These spices bring a smoky depth and warmth that complements the spicy buffalo sauce.
- Cover the crockpot and set it to low. Let the chili cook for 6 to 7 hours, or on high for 3 to 4 hours. Avoid lifting the lid during cooking to keep the heat steady.
- About 30 minutes before serving, stir the chili carefully to mix the ingredients. This is also a good time to check seasoning and adjust salt or heat if needed.
- If you want thicker chili, remove the lid and cook on high for the last 20-30 minutes to reduce the liquid.
- Serve hot with your choice of toppings such as shredded cheddar cheese, chopped green onions, sour cream, or crispy celery sticks for a classic buffalo touch.
Patience is key here. Letting the chili slow-cook allows the flavors to blend fully, while the chicken becomes melt-in-your-mouth tender. Make sure to use a sturdy spoon when stirring near the end so you don’t shred the chicken too much.
Tips for Crockpot Buffalo Chicken Chili Success
From my kitchen to yours, here are some quick tips that’ll help your chili shine every time:
- Don’t skip rinsing your beans—that prevents bitterness and controls saltiness.
- Adjust the buffalo sauce heat level based on your tolerance, but remember it mellows out after hours of cooking.
- Chop your onions finely so they dissolve into the chili base rather than standing out as chunks.
- If you want extra creaminess, stir in a splash of cream or a spoonful of Greek yogurt before serving.
- Use fresh garlic instead of powder for the best aroma and flavor punch.
- Make it a day ahead—the chili tastes even better after resting in the fridge overnight.
Nutritional Information Disclaimer
Nutrition can vary widely based on the brands of ingredients you choose and your portion sizes. This recipe includes chicken, beans, and buffalo sauce, which provide protein and some carbs, but exact calorie and nutrient counts depend on specifics like sodium content and serving amounts. For precise details, consider analyzing the recipe with a nutrition calculator tailored to your ingredient choices.
Frequently Asked Questions About Crockpot Buffalo Chicken Chili
Can I use chicken thighs instead of chicken breasts in this Crockpot Buffalo Chicken Chili?
Yes, chicken thighs work great here—they stay juicy and flavorful after slow cooking. Just cut them into similar-sized pieces as you would the breasts to ensure even cooking.
How spicy is this Crockpot Buffalo Chicken Chili?
The heat level depends mainly on the buffalo wing sauce you pick. If you use a mild sauce, expect a gentle kick; for hotter sauces, it gets nicely fiery. You can always tone it down by adding a bit of sour cream or cheese when serving.
Can I freeze leftovers of this Buffalo Chicken Chili?
Absolutely. Portion the chili into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave. It actually tastes great after a good freeze-thaw cycle.
Do I have to cook this in a crockpot, or can I use an Instant Pot?
You can swap the slow cooker for an Instant Pot. Use the sauté function for the onions and garlic, then add everything else and pressure cook for 10 minutes. Quick release, then shred the chicken if needed.
What can I serve with Crockpot Buffalo Chicken Chili?
This chili pairs well with simple sides like cornbread, tortilla chips, or a crisp green salad. I love serving mine with celery sticks on the side for that classic buffalo vibe.
Storage & Reheating Instructions
Store leftover Crockpot Buffalo Chicken Chili in an airtight container in the fridge for up to 4 days. When reheating, use a saucepan over medium heat, stirring occasionally to warm evenly and prevent sticking. If the chili seems thick, add a splash of chicken broth or water to loosen it up. You can also microwave single servings, but make sure to cover loosely and stir halfway to avoid hot spots.
For freezing, cool the chili completely before transferring into freezer-safe containers. Label each container with the date and use within 3 months for best flavor. Thaw overnight in the fridge then warm using the same reheating instructions.
