This slow cooker Buffalo chicken chili became a household favorite the first winter I made it. I was looking for something to warm up a blustery evening and wanted the tangy, bold heat of Buffalo sauce in a one pot comfort meal. The first time I tucked into a bowl I remember the way the chicken shredded into tender threads and soaked up the spicy, slightly vinegary sauce while the beans held their shape and added a creamy bite. That first batch quickly became something my family asked for again and again, and it is now the go to for game day or a casual weekend dinner.

The charm of this dish is its simplicity and bold flavor profile. It is forgiving to prepare and relies on pantry friendly cans and a simple store bought Buffalo sauce to deliver consistent heat and acidity. The slow cooker gently melds the ingredients into a rich, aromatic pot of chili where chicken becomes silky and every spoonful finishes with a bright kick. This version is versatile, adapting easily to a creamy finish with cream cheese or to a cheesier topping at the table. I discovered small adjustments along the way, like adding celery for texture and a little extra Buffalo sauce after tasting, and those tweaks made it truly sing for our family.

Ingredients

• Boneless skinless chicken: Use 1 pound of chicken breasts or thighs. Breasts shred leaner while thighs give a more succulent, forgiving texture. Look for fresh poultry from a trusted brand or bone removed at the butcher counter for consistent cooking.
• Buffalo sauce: 1 cup of your preferred bottled Buffalo sauce. I use a medium heat style for balance, but you can pick a hot variety for more kick. Frank's style sauces work reliably and melt into the broth beautifully.
• White beans: One 15 ounce can drained and rinsed. Cannellini or great northern beans add a creamy bite and bulk to the pot.
• Black beans: One 15 ounce can drained and rinsed to add color, texture, and heartiness.
• Crushed tomatoes: One 15 ounce can provides body and acidity that rounds the spicy Buffalo flavors without overwhelming them.
• Onion and garlic: One small onion diced and two cloves garlic minced bring sweetness and aromatic depth. Yellow onion works well in this savory context.
• Celery: Two stalks chopped add crunch and freshness that contrasts the soft beans and shredded chicken.
• Chicken broth: One cup of low sodium broth to build the base; use full sodium if you prefer a bolder salt profile but taste before adding extra salt.
• Spices: One tablespoon chili powder, one teaspoon ground cumin, one half teaspoon salt, and one half teaspoon black pepper to season and anchor the overall flavor.
• Optional creamy add: Four ounces cream cheese for a smoother, richer finish. Add at the end and stir until melted into the chili.
• Optional toppings: Extra Buffalo sauce, shredded cheddar cheese, and crumbled Cotija or blue cheese for dolloping and garnish.

Instructions

Assemble:Place the 1 pound of boneless skinless chicken in the bottom of a 6 quart slow cooker. Add both drained cans of beans, the 15 ounce can of crushed tomatoes, the diced small onion, minced garlic, chopped celery, and 1 cup of chicken broth. Pour in 1 cup of Buffalo sauce and sprinkle the chili powder, ground cumin, 1 half teaspoon salt, and 1 half teaspoon black pepper over the top. Stir gently with a large spoon to combine ingredients without shredding the chicken pieces; the goal is a uniform distribution of sauce and spices.Cook low and slow:Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The low setting provides maximum tenderness and melding of flavors. Check visual cues such as the chicken pulling apart easily with a fork and the beans plumped and warmed through.Shred the chicken:Remove the chicken from the cooker and place on a cutting board or rimmed plate. Use two forks to shred into bite size threads. This step is easier if you let the chicken rest for 3 minutes before shredding.Finish in the cooker:Return the shredded chicken to the slow cooker and stir well. If you prefer a creamier consistency, add 4 ounces of cream cheese now and stir until melted and evenly incorporated. Taste and adjust seasoning with extra Buffalo sauce or salt if desired. Allow the pot to rest for 10 to 15 minutes with the lid off to let flavors settle before serving.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. For freezing, portion into individual 2 cup containers and freeze for up to three months. To reheat from frozen, thaw overnight then warm on low in a saucepan with a splash of chicken broth, stirring occasionally to restore a silky texture. If using cream cheese, stir gently while reheating to reincorporate.

Ingredient Substitutions

You can swap chicken thighs for breasts for a richer mouthfeel, and turkey works in a pinch but will be leaner. Use pinto beans instead of black beans for a milder, creamier bite. For dairy free versions omit cream cheese and skip optional cheeses at the table. To make it vegetarian, replace chicken with firm tofu or roasted cauliflower and use vegetable broth, though texture and protein profile will shift.

Serving Suggestions

Serve with shredded cheddar and crumbled Cotija or blue cheese, plus extra Buffalo sauce on the side. Offer cornbread or crusty bread and a crisp green salad to balance heat. For a build your own bowl party, provide tortilla chips, sliced scallions, and a squeeze of lime so guests can customize each bowl.

Cultural Background

This dish is a modern American hybrid that borrows the spirit of Buffalo sauce from classic wing preparations and blends it with chili traditions that rely on beans and tomato. It is less about regional roots and more about playful fusion, inspired by casual dining trends that combine familiar flavors into simple one pot preparations. Families who love bold, tangy heat often adapt similar concepts into dips, stews, and soups.

Seasonal Adaptations

In colder months, add a diced sweet potato for heartiness and a hint of sweetness. For summer, lighten it with extra fresh chopped celery and a squeeze of lemon or lime before serving. During game day swap the chicken for shredded rotisserie bird to shorten the cook time and keep prep minimal.

Meal Prep Tips

Prep the vegetables and measure spices into a bag the night before. Combine canned ingredients and slow cooker insert in the morning for a no fuss dinner. Portion into single serve containers for easy lunches and heat in the microwave for about two minutes or until hot, stirring once halfway through.

This slow cooker Buffalo chicken chili is easy to make your own. Share it with friends, adjust the heat, and enjoy the comfort of a tangy, spicy bowl that always invites second helpings.