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Slow Cooker Buffalo Chicken Chili

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A hot, tangy, and effortlessly hands-off chili that combines spicy Buffalo sauce with shredded chicken and hearty beans for a crowd-pleasing meal.

Ingredients

Scale
  • 1 lb shredded chicken, cooked
  • 2 cans beans (15 oz each), drained (e.g., kidney beans, black beans)
  • 1 cup Buffalo sauce (240 ml)
  • 1 onion, diced (about 150 g)
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz or 410 g)
  • 1 cup chicken broth (240 ml)
  • Spices to taste (e.g., 1 tsp cumin, 1 tsp chili powder, 1/4 tsp cayenne)
  • Salt and pepper to taste
  • Optional: chopped celery, shredded carrots, blue cheese crumbles

Instructions

  1. In a slow cooker, add shredded chicken, drained beans, Buffalo sauce, diced onion, minced garlic, diced tomatoes, and chicken broth. Mix evenly.
  2. Stir in cumin, chili powder, cayenne, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Taste and adjust seasoning and spice level. Add blue cheese or ranch if desired, then serve.

Notes

For a richer texture, mash a small portion of the beans with a spoon before serving to thicken the chili without extra flour or cornstarch.

Nutrition

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