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Easy Slow Cooker Buffalo Chicken Chili

Close-up of a white bowl filled with vibrant orange slow cooker buffalo chicken chili, featuring shredded chicken and beans.
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A simple, dump-and-go recipe for hearty Buffalo Chicken Chili made in the slow cooker, perfect for game days or easy weeknight dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 cup chicken broth
  • 1 cup buffalo wing sauce
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cream cheese, cut into cubes (optional, for creaminess)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the black beans, kidney beans, diced tomatoes, Rotel, and chicken broth over the chicken.
  3. In a separate bowl, whisk together the buffalo wing sauce, ranch seasoning mix, chili powder, garlic powder, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. If using, stir in the cream cheese cubes until fully melted and incorporated, creating a creamy texture.
  7. Stir everything together well before serving.

Notes

  • Serve this chili topped with shredded cheddar cheese, a dollop of sour cream, or chopped green onions.
  • For a thicker chili, remove the lid for the last 30 minutes of cooking time on high.
  • If you prefer more heat, add a dash of cayenne pepper with the dry seasonings.

Nutrition

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