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Slow Cooker Buffalo Chicken Chili: The Ultimate Game Day Comfort

A close-up of a bowl of rich, orange slow cooker buffalo chicken chili topped with shredded cheddar and Monterey Jack cheese and green onions.
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Make this easy Slow Cooker Buffalo Chicken Chili for a hearty, flavorful meal. This dump-and-go recipe combines tender shredded chicken with spicy buffalo sauce and beans, perfect for weeknight dinners or game day gatherings.

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 corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup Buffalo wing sauce (use your favorite brand)
  • 1/2 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes (optional, for creaminess)
  • 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)

Instructions

  1. Place the raw chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the rinsed and drained black beans and kidney beans, drained corn, diced tomatoes with green chilies, and tomato sauce over the chicken.
  3. Pour the Buffalo wing sauce and chicken broth over the ingredients.
  4. Sprinkle the dry ranch seasoning mix, cumin, garlic powder, salt, and pepper evenly over everything. Do not stir yet.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  7. If using, add the cubed cream cheese and stir until it melts and the chili becomes creamy. Stir everything together well.
  8. Let the chili cook on the WARM setting for an additional 15 minutes to allow flavors to combine.
  9. Serve hot, topped with shredded cheese and your preferred toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking on HIGH.
  • You can substitute ground chicken for the whole breasts, but reduce the cooking time slightly.
  • Serve with toppings like blue cheese crumbles, sour cream, sliced green onions, or tortilla chips.
  • This recipe freezes well for easy make-ahead meals.

Nutrition

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