Buffalo Chicken Chili (slow Cooker) Recipe

Spicy, smoky, and just the right amount of heat—this buffalo chicken chili is the ultimate cozy dish with a bold kick. If you love buffalo wings but want something heartier, this recipe is for you. It’s packed with tender shredded chicken, wholesome veggies, and the signature tang of Frank’s Red Hot, all simmered together in a slow cooker for maximum flavor with minimal effort.

Buffalo Chicken Chili (slow Cooker) Recipe

I first made this chili on a chilly Sunday afternoon when I wanted something warm and filling but didn’t feel like babysitting a pot on the stove. I threw everything into the slow cooker, let it do its thing, and a few hours later, I had a rich, spicy, and unbelievably satisfying meal. The best part? The leftovers tasted even better the next day.

A little history behind buffalo flavors

Buffalo-style dishes originate from Buffalo, New York, where the iconic buffalo wings were first served at Anchor Bar in 1964. Traditionally, buffalo sauce is a mix of hot sauce, butter, and seasonings, usually paired with chicken wings. This recipe takes those bold flavors and transforms them into a comforting, veggie-packed chili that delivers all the heat and tang you love—without the mess of frying wings.

The ingredients that make this chili shine

This chili is all about bold flavors and nutritious ingredients. Let’s break them down:

  • Chicken breasts – Lean, protein-packed, and easy to shred after slow cooking. You can swap for chicken thighs for extra juiciness.
  • Frank’s Red Hot Sauce – The key to that unmistakable buffalo flavor. Adjust the amount if you like it milder.
  • Sweet potatoes – They balance out the heat with natural sweetness while adding fiber and vitamins.
  • Kidney beans – A classic chili ingredient that adds heartiness. You can sub in black beans or white beans if you prefer.
  • Cauliflower, carrots, celery, and onion – These veggies create a rich, flavorful base while keeping the chili nutritious.
  • Diced tomatoes – A must-have in any chili for depth and richness. Fire-roasted tomatoes add extra smokiness.
  • Cumin, paprika, and cayenne – These spices bring warmth, smokiness, and just a touch of extra heat.
  • Honey – A little sweetness helps balance the acidity and spice. You can also use maple syrup.
  • Garlic – Because no good chili is complete without it!
Buffalo Chicken Chili (slow Cooker) Recipe

Essential kitchen tools for this recipe

All you really need is a slow cooker (or Crockpot) to make this chili effortlessly. If you don’t have one, you can use a Dutch oven or a large pot on the stove and let it simmer for about 1.5 to 2 hours on low heat. A sharp knife and cutting board will make chopping the veggies a breeze. If you like your chili extra smooth, a potato masher can help break down some of the ingredients.

Step-by-step: how to make buffalo chicken chili

  1. Mix the base – In your slow cooker, stir together the diced tomatoes, hot sauce, honey, spices, water, and garlic. This creates a flavorful broth that everything will cook in.
  2. Add the veggies – Toss in the carrots, celery, cauliflower, sweet potatoes, and kidney beans. Give everything a quick mix to ensure even distribution.
  3. Add the chicken – Nestle the chicken breasts into the mixture, making sure they are mostly submerged. They’ll cook to tender perfection and absorb all the flavors.
  4. Cook low and slow – Set your slow cooker to high for 2-3 hours or low for 4-6 hours. This allows all the flavors to meld together beautifully.
  5. Shred the chicken – Once cooked, remove the chicken and shred it with two forks or dice it into cubes. Then, stir it back into the chili.
  6. Optional but delicious – If you love a creamy finish, stir in crumbled blue cheese and let it melt into the chili. This gives it a rich, tangy flavor.
  7. Serve and enjoy – Ladle into bowls and top with your favorite garnishes like avocado, Greek yogurt, extra blue cheese, or crispy tortilla chips.
Buffalo Chicken Chili (slow Cooker) Recipe

How to make this chili your own

One of the best things about chili is how customizable it is. Here are some ways to switch things up:

  • Make it vegetarian – Swap the chicken for chickpeas or white beans for a protein boost. You can also use jackfruit for a shredded texture.
  • Lower the heat – If you’re sensitive to spice, use less hot sauce and skip the cayenne. Adding a splash of coconut milk can also mellow out the heat.
  • Go extra smoky – Try adding smoked paprika or a bit of chipotle powder for a deeper flavor.
  • Protein swap – Ground turkey or beef work well instead of chicken, though they’ll slightly change the flavor.
  • Add grains – Stir in cooked quinoa, brown rice, or farro for extra heartiness.

The best way to serve and enjoy

I love serving this chili in deep bowls with plenty of toppings. Here are some fun ways to elevate your bowl:

  • Creamy contrast – A dollop of Greek yogurt or sour cream balances out the heat.
  • Crunchy toppings – Crushed tortilla chips or crispy fried onions add great texture.
  • Freshness – Chopped green onions, cilantro, or even a squeeze of lime brighten up the dish.
  • Extra cheese – More crumbled blue cheese or shredded cheddar makes it even richer.

Pair it with warm cornbread, crusty bread, or even a side of roasted sweet potatoes for a full meal.

The perfect drink pairing

This chili pairs well with a cold drink to cool things down. Here are my top picks:

  • Classic beer – A light lager or pale ale complements the spice without overpowering it.
  • Crisp white wine – Sauvignon Blanc or Riesling offers a refreshing contrast.
  • Mocktail option – A simple lime spritzer with soda water and a touch of honey balances the heat.

Storing and reheating tips

Got leftovers? Lucky you! This chili tastes even better the next day.

  • Refrigerate – Store in an airtight container for up to 4 days.
  • Freeze – Portion into freezer-safe containers and freeze for up to 3 months.
  • Reheat – Warm on the stovetop over low heat or microwave in short intervals, stirring in between. Add a splash of water if it thickens too much.

Scaling the recipe up or down

This recipe serves about 6-8 people, but you can easily adjust it:

  • For a bigger batch, double everything but increase the cooking time slightly.
  • For a smaller batch, halve the ingredients but keep an eye on the liquid levels.
Buffalo Chicken Chili (slow Cooker) Recipe

Common questions

Can I make this on the stovetop instead?
Yes! Just simmer everything in a large pot for about 1.5 hours until the chicken is tender enough to shred.

How spicy is this chili?
It has a medium level of heat, but you can adjust the spice by adding more or less hot sauce and cayenne.

Can I use rotisserie chicken?
Absolutely! Add shredded rotisserie chicken in the last 30 minutes of cooking to let it soak up the flavors.

What can I use instead of blue cheese?
Feta or sharp cheddar work great as substitutes. If you’re not a fan of cheese, just leave it out.

Can I prep this ahead of time?
Yes! Chop all your veggies and store them in the fridge the night before. In the morning, just dump everything into the slow cooker and let it cook.

Give this buffalo chicken chili a try!

If you love bold flavors and easy meals, this slow cooker buffalo chicken chili is a must-try. It’s packed with protein, loaded with veggies, and full of that irresistible buffalo heat. Let me know how it turns out for you, and don’t be afraid to put your own twist on it!

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Buffalo Chicken Chili (slow Cooker) Recipe

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This slow cooker buffalo chicken chili is packed with bold flavor, tender chicken, and hearty veggies. Perfect for spice lovers!

  • Total Time: 4 hours 15 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 28 oz can diced tomatoes
  • ½ cup “Frank’s Red” Hot Sauce
  • 2 tablespoon honey
  • 1 and ½ tablespoon cumin
  • 1 and ½ tablespoon paprika
  • 1 and ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 cups water (add more for a thinner chili)
  • 2 cloves garlic minced
  • 1 onion chopped
  • 4 carrots diced, about 2 cups
  • 4 celery stalks diced, about 1.5 cups
  • 2 cups cauliflower chopped
  • 2 cups sweet potato diced
  • 1 can kidney beans drained
  • 1.5 lbs boneless skinless chicken breasts about 3

Instructions

  • Mix the base – In your slow cooker, stir together the diced tomatoes, hot sauce, honey, spices, water, and garlic. This creates a flavorful broth that everything will cook in.
  • Add the veggies – Toss in the carrots, celery, cauliflower, sweet potatoes, and kidney beans. Give everything a quick mix to ensure even distribution.
  • Add the chicken – Nestle the chicken breasts into the mixture, making sure they are mostly submerged. They’ll cook to tender perfection and absorb all the flavors.
  • Cook low and slow – Set your slow cooker to high for 2-3 hours or low for 4-6 hours. This allows all the flavors to meld together beautifully.
  • Shred the chicken – Once cooked, remove the chicken and shred it with two forks or dice it into cubes. Then, stir it back into the chili.
  • Optional but delicious – If you love a creamy finish, stir in crumbled blue cheese and let it melt into the chili. This gives it a rich, tangy flavor.
  • Serve and enjoy – Ladle into bowls and top with your favorite garnishes like avocado, Greek yogurt, extra blue cheese, or crispy tortilla chips.

Notes

How to make this chili your own

One of the best things about chili is how customizable it is. Here are some ways to switch things up:

  • Make it vegetarian – Swap the chicken for chickpeas or white beans for a protein boost. You can also use jackfruit for a shredded texture.
  • Lower the heat – If you’re sensitive to spice, use less hot sauce and skip the cayenne. Adding a splash of coconut milk can also mellow out the heat.
  • Go extra smoky – Try adding smoked paprika or a bit of chipotle powder for a deeper flavor.
  • Protein swap – Ground turkey or beef work well instead of chicken, though they’ll slightly change the flavor.
  • Add grains – Stir in cooked quinoa, brown rice, or farro for extra heartiness.
  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Category: dinner

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