Easy Slow Cooker Buffalo Chicken Chili Recipe

Easy Slow Cooker Buffalo Chicken Chili – Creamy, spicy, and packed with flavor, this game day classic is a breeze to make. After making this many times, I’ve discovered the trick to keeping it from being too watery. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Grilled Asparagus with Tangy Tahini Lemon Sauce and Authentic Pot Birria Tacos Recipe with Crispy Tortillas.

What You'll Need for Easy Slow Cooker Buffalo Chicken Chili Recipe

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) canned kidney beans
• 1 can (15 oz) canned black beans
• 1 can (14.5 oz) diced tomatoes
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 packet (1 oz) ranch dressing mix
• 1 packet (1 oz) buffalo wing sauce mix
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• Optional: Shredded cheese
• Optional: Green onions
• Optional: Ranch or blue cheese dressing
• Optional: Tortilla chips

How to Make Easy Slow Cooker Buffalo Chicken Chili Recipe

1. Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, diced tomatoes, and cream of chicken soup.
2. Step 2: In a small bowl, mix together ranch dressing mix, buffalo wing sauce mix, chili powder, cumin, salt, and pepper. Sprinkle over the top of the chili.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from the slow cooker and shred. Return to the slow cooker and stir to combine. Serve with your favorite toppings.

Storing & Reheating Easy Slow Cooker Buffalo Chicken Chili Recipe

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: You can make this chili up to 2 days ahead of time. Store in the fridge until ready to serve.

Freezing Easy Slow Cooker Buffalo Chicken Chili Recipe

Freeze leftovers in an airtight container 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 (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a smokier flavor, you can add a pinch of smoked paprika to the seasoning mix.
• Best substitution: You can substitute the chicken breasts for ground chicken or turkey.
• Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your chili is too spicy, you can add more cream of chicken soup or a dollop of sour cream to help balance the heat.

Easy Slow Cooker Buffalo Chicken Chili Recipe

⏱

Prep

10 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-Free, Dairy-Free (optional)

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) canned kidney beans
• 1 can (15 oz) canned black beans
• 1 can (14.5 oz) diced tomatoes
• 1 can (10.5 oz) condensed cream of chicken soup

Seasonings

• 1 packet (1 oz) ranch dressing mix
• 1 packet (1 oz) buffalo wing sauce mix
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste

Optional Toppings

• Shredded cheese
• Green onions
• Ranch or blue cheese dressing
• Tortilla chips

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Top with kidney beans, black beans, diced tomatoes, and cream of chicken soup.
2. Step 2: In a small bowl, mix together ranch dressing mix, buffalo wing sauce mix, chili powder, cumin, salt, and pepper. Sprinkle over the top of the chili.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from the slow cooker and shred. Return to the slow cooker and stir to combine. Serve with your favorite toppings.

Notes

• Chef tip: For a smokier flavor, you can add a pinch of smoked paprika to the seasoning mix.
• Best substitution: You can substitute the chicken breasts for ground chicken or turkey.
• Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your chili is too spicy, you can add more cream of chicken soup or a dollop of sour cream to help balance the heat.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: You can make this chili up to 2 days ahead of time. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 370
• Protein: 35g
• Fat: 10g
• Carbs: 32g
• Fiber: 6g
• Sugar: 4g
• Sodium: 1050mg
• Cholesterol: 85mg
• Sat. Fat: 3.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Buffalo Chicken Chili Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Buffalo Chicken Chili Recipe 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!