This slow cooker Buffalo chicken chili is the kind of dish that changed weeknight dinnertime at my house. I first put this combination together on a rainy Sunday when I wanted something spicy, filling, and hands-off. The idea of marrying Buffalo wing heat with the comforting heft of chili felt a little rebellious, and the result surprised me: bright, tangy heat layered over tender shredded chicken, beans for body, and tomatoes that round everything out. It’s become my go-to when I need a crowd-pleasing meal with minimal effort.

I discovered this mix while reorganizing my pantry and realizing I had Buffalo sauce, a couple of cans of beans, and a slow cooker begging to be used. After one simmer and a careful balance of chili powder and cumin, the flavors clicked — spicy, acidic, and deeply satisfying. The texture is important here: soft, shreddable chicken woven through a chunky, stew-like base. Serve it with shredded cheddar and a little cojita or blue cheese crumble for contrast, and you’ve got comfort food with a bright, modern kick.

Ingredients

• Boneless skinless chicken (1 lb): I use chicken breasts for lean shreddable meat; thighs work too for more flavor. Look for fresh, plump pieces — organic or free-range if available.
• Buffalo sauce (1 cup): Choose your preferred brand for heat level. Frank’s RedHot is classic and reliable; use more or less to taste.
• White beans (1 can, 15 oz): Drained and rinsed; cannellini or great northern provide creamy texture and protein.
• Black beans (1 can, 15 oz): Drained and rinsed for color and bite — they keep the chili hearty.
• Crushed tomatoes (1 can, 15 oz): Use a good-quality canned crushed tomato for a bright tomato base that balances the Buffalo sauce.
• Yellow onion (1 small, diced): Sweated into the chili, it softens and adds sweetness; red onion works if you prefer more bite.
• Garlic (2 cloves, minced): Fresh garlic gives a sharp aromatic lift; you can use 1 tsp jarred in a pinch.
• Celery (2 stalks, chopped): Adds subtle crunch and aromatics; replace with bell pepper if you prefer.
• Chicken broth (1 cup): Use low-sodium if you’re watching salt; it thins the mixture and brings savory depth.
• Chili powder (1 tbsp) & ground cumin (1 tsp): These warm spices round out the Buffalo tang and give classic chili backbone.
• Salt & pepper (½ tsp each): Start with these amounts and adjust at the end after tasting.
• Optional add-ins: 4 oz cream cheese for creamier texture; extra Buffalo sauce for added heat; shredded cheddar; crumbled cojita or blue cheese to finish.

Instructions

Prep the slow cooker base: Place the 1 lb boneless skinless chicken breasts in the bottom of the slow cooker. Add the drained and rinsed 15 oz cans of white beans and black beans, the 15 oz can of crushed tomatoes, diced small onion, minced 2 garlic cloves, and chopped 2 celery stalks. Pour in 1 cup of chicken broth and 1 cup of Buffalo sauce. Sprinkle 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, and ½ teaspoon black pepper evenly over the top. Combine gently: Carefully stir the ingredients just enough to disperse the spices and sauce without breaking the chicken apart — the goal is to keep whole pieces for easy shredding later. A gentle fold with a wooden spoon is ideal; aggressive stirring will turn the chicken into a shredded texture before it cooks. Slow cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours. You’re aiming for chicken that’s fork-tender and easily shreds. The slow, gentle heat lets the flavors deepen and the beans soften without disintegrating. Shred and finish: Remove the chicken pieces and place on a plate. Use two forks to shred finely or coarsely to your preference, then return the meat to the slow cooker. If using 4 oz cream cheese, add it now and stir until fully melted into the chili for a creamier mouthfeel. Taste and adjust salt, pepper, and extra Buffalo sauce if you want more heat. Rest before serving: Let the chili sit in the slow cooker, uncovered, for 10–15 minutes to thicken slightly and let flavors meld. Serve in bowls with shredded cheddar and crumbled cojita or blue cheese, and offer extra Buffalo sauce on the side.

Storage Tips

Cool the chili slightly before transferring to airtight containers. In the refrigerator, it will keep well for up to four days; for longer storage, portion into freezer-safe containers and freeze for up to three months. When reheating, thaw overnight in the fridge if frozen, then warm on the stovetop over medium-low heat, stirring frequently to recombine any separated fats or cream cheese. If reheating directly from frozen, use low heat and add a splash of chicken broth to loosen the texture. Glass or BPA-free plastic containers with tight lids work best to preserve flavor and avoid freezer burn.

Ingredient Substitutions

Swap chicken thighs for breasts if you prefer richer meat that stands up to long cooking times; adjust cooking by 30–60 minutes if using particularly large thighs. If you want a vegetarian version, replace chicken with 14–16 oz extra-firm tofu or a mix of roasted sweet potatoes and mushrooms, and use vegetable broth. For dairy-free creaminess, substitute 4 oz dairy-free cream cheese or ½ cup full-fat coconut milk (note: coconut adds sweetness). If Buffalo sauce isn’t your thing, a combination of hot sauce and melted butter approximates that classic flavor — start with ¾ cup hot sauce + ¼ cup unsalted butter for a similar profile.

Serving Suggestions

Serve this chili in deep bowls topped with shredded cheddar and a sprinkle of crumbled cojita or blue cheese for classic Buffalo contrast. Offer crisp celery sticks and carrot coins on the side to echo the wing-plate tradition and provide a cooling textural counterpoint. Garnish with chopped chives or green onions for freshness. This chili pairs well with warm cornbread, tortilla chips, or over baked potatoes for a hearty meal. For a lighter serving, spoon over a bed of mixed greens and add diced avocado.

Cultural Background

Buffalo-style sauce originated in Buffalo, New York as a simple hot sauce-and-butter dressing for fried chicken wings. Over time, the flavor profile — tang, heat, and richness — moved beyond wings into sandwiches, dips, and now inventive dishes like this slow-cooked chili. Combining Buffalo heat with chili-style beans and tomatoes is a modern American fusion: it borrows the bright vinegar bite from Buffalo traditions and blends it with the hearty, familial base of chili that appears in many regional American comfort-food repertoires.

Seasonal Adaptations

In colder months, I bulk this up with an extra can of beans and a diced sweet potato to make it even more warming. In summer, lighten it by skipping cream cheese and serving chilled shredded chicken on top of a room-temperature bean and tomato salad. Around game days or tailgate season, double the spice and set up a toppings bar with extra Buffalo sauce, sliced scallions, diced red onion, tortilla chips, and pickled jalapeños so guests can personalize each bowl.

Meal Prep Tips

Make a double batch and freeze in single-serving portions for quick lunches. Label containers with the date and reheat in the microwave or on the stove. If packing for work, include shredded cheddar and a small container of Blue cheese or cojita to sprinkle on top just before eating. To save time during busy mornings, chop the onion and celery the night before and store them in a sealed container in the refrigerator — then it takes only 10–15 minutes to assemble the slow cooker in the morning.

This slow cooker Buffalo chicken chili has earned its place in my regular rotation because it’s bold, forgiving, and endlessly adaptable. Whether you’re feeding a crowd, prepping lunches, or warming up after a chilly day, this dish rewards minimal effort with maximum flavor — and I hope it becomes a favorite at your table too.