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Crockpot buffalo chicken chili
Isla Marie

Crockpot Buffalo Chicken Chili

Crockpot Buffalo Chicken Chili is a bold, slow-cooked comfort meal made with tender shredded chicken, tangy buffalo sauce, beans, and warm spices. This hands-off chili is perfect for game day, busy weeknights, or cozy dinners when you want big flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 10 minutes
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts or thighs
  • 1 can 15 oz white beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • ¾ cup buffalo wing sauce adjust to taste
  • 1 cup chicken broth
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon salt or to taste

Equipment

  • Slow cooker / crockpot
  • Measuring cups
  • Knife
  • Cutting board
  • Wooden spoon
  • Two Forks: For shredding chicken.

Method
 

  1. Place chicken breasts or thighs into the bottom of the crockpot.
  2. Add white beans, kidney beans, diced tomatoes, onion, garlic, chicken broth, buffalo sauce, and all spices. Stir gently to combine.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and very tender.
  4. Remove the chicken and shred it using two forks. Return shredded chicken to the crockpot and stir well.
  5. Let the chili cook for an additional 10–15 minutes to thicken slightly. Taste and adjust seasoning or buffalo sauce if needed.
  6. Serve hot with your favorite toppings.

Notes

Chicken thighs give a richer flavor; breasts keep it lean
Add cream cheese or ranch at the end for a creamy version
Mash some beans to naturally thicken the chili
Adjust buffalo sauce based on heat preference