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Slow Cooker Buffalo Chicken Chili

A close-up, appetizing view of shredded chicken, black beans, and tomatoes in a rich red broth, representing slow cooker buffalo chicken chili.
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Make this hearty, spicy Buffalo Chicken Chili easily in your slow cooker. This recipe requires minimal preparation and is perfect for game days or weeknight dinners.

Ingredients

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  • 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 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup Buffalo wing sauce
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1/2 cup chicken broth
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Optional: 4 ounces cream cheese, cubed (for creamy chili)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, Buffalo wing sauce, ranch seasoning mix, chicken broth, chopped onion, garlic powder, and cumin over the chicken.
  3. Stir the ingredients gently to combine, keeping the chicken mostly submerged.
  4. Cover the slow cooker 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, add the cubed cream cheese now and stir until it melts and the chili becomes creamy.
  7. Stir everything together until well combined. Taste and adjust seasoning if needed.
  8. Serve hot with your preferred toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking time on high.
  • Serve this chili topped with shredded cheddar cheese, a dollop of sour cream, or chopped celery.
  • You can substitute frozen corn for one of the cans of beans if desired.

Nutrition

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