Easy Slow Cooker Buffalo Chicken Chili
Easy Slow Cooker Buffalo Chicken Chili – The ultimate comfort food, ready in just 5 minutes of prep. After making this many times, I’ve discovered the trick to the perfect balance of heat and flavor. This hearty, cozy chili is sure to become a family favorite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chinese Chow Mein and Easy Thai Drunken Noodles.
Why This Easy Slow Cooker Buffalo Chicken Chili Is Pure Comfort
- Perfect for busy weeknights
- Packed with bold buffalo flavor
- Creamy and comforting
- Better than takeout
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.
- ground chicken
- canned beans
- canned diced tomatoes
- onion
- garlic
- buffalo sauce
- chili powder
- cumin
- paprika
- salt
- pepper
- ranch dressing
- Optional: shredded cheese
- Optional: green onions
- Optional: sour cream
📝 Ingredient Notes
- ground chicken: You can also use ground turkey or a mix of ground meats.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for busy weeknights → See on Amazon
- Immersion Blender — Smoothes the chili and incorporates flavors → See on Amazon
How to Make Easy Slow Cooker Buffalo Chicken Chili
- Step 1: Brown the ground chicken in a pan, then transfer to the slow cooker.
- Step 2: Add all remaining ingredients to the slow cooker. Stir to combine.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Stir in ranch dressing and serve with your favorite toppings.
Cook's Tips for Perfect Easy Slow Cooker Buffalo Chicken Chili
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F.
- Tip: For a smoother chili, use an immersion blender to partially blend the beans and tomatoes.
- Tip: Add a dollop of sour cream to each serving for a creamy, cooling effect.
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 for up to 5 days. Make-ahead tip: This chili can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Slow Cooker Buffalo Chicken Chili
Freeze 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 for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier chili, add a pinch of cayenne pepper or more buffalo sauce.
- Best substitution: Substitute ground turkey or a mix of ground meats for the ground chicken.
- Make-ahead: This chili can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too thick, add a little chicken broth to reach your desired consistency.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, tender chicken → Check price on Amazon
Easy Slow Cooker Buffalo Chicken Chili
Ingredients
Main Ingredients
- ground chicken
- canned beans
- canned diced tomatoes
- onion
- garlic
- buffalo sauce
Seasonings
- chili powder
- cumin
- paprika
- salt
- pepper
- ranch dressing
Optional Toppings
- shredded cheese
- green onions
- sour cream
Instructions
- Step 1: Brown the ground chicken in a pan, then transfer to the slow cooker.
- Step 2: Add all remaining ingredients to the slow cooker. Stir to combine.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Stir in ranch dressing and serve with your favorite toppings.
Notes
- Chef tip: For a spicier chili, add a pinch of cayenne pepper or more buffalo sauce.
- Best substitution: Substitute ground turkey or a mix of ground meats for the ground chicken.
- Make-ahead: This chili can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chili is too thick, add a little chicken broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This chili can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 28g
- Fiber: 6g
- Sugar: 4g
- Sodium: 900mg
- Cholesterol: 95mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Buffalo Chicken Chili FAQs
Yes, this chili can be made up to 2 days ahead. Store in the fridge until ready to serve.
Overcooking can cause the chili to become dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F.
Yes, this chili can be frozen 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 10 minutes, then quick release the pressure.
Serve this chili with your favorite toppings such as shredded cheese, green onions, and sour cream.
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!
