Crockpot Buffalo Chicken Chili Recipe

Buffalo Chicken Chili is a hearty and flavorful twist on the classic chili, combining the rich taste of buffalo wings with the comforting warmth of chili. Made in the crockpot, this dish is incredibly easy to prepare and cook, making it the perfect go-to meal for busy nights, football parties, or cozy gatherings. The spiciness of buffalo sauce and the creaminess of melted cheese complement the shredded chicken, beans, and vegetables to create a deliciously filling meal. Whether you’re a buffalo sauce enthusiast or new to the flavor, this recipe will soon become one of your favorites.

Instructions

Step 1: Prepare the Chicken and Sauté the Vegetables

1. Sauté the vegetables: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, garlic, carrot, celery, and bell peppers. Sauté the vegetables for about 5-7 minutes, until they soften and the onions become translucent. This step enhances the flavors and makes the vegetables tender before they go into the slow cooker.
2. Season the vegetables: Add a pinch of salt, pepper, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and red pepper flakes to the sautéing vegetables. Stir well to coat the vegetables with the spices. Cook for another minute to let the spices become fragrant.
3. Transfer to the crockpot: Once the vegetables are sautéed, transfer them to the crockpot. This will be the base of your chili and provide a lot of flavor as it cooks.
4. Prepare the chicken: If you prefer, you can either cook the chicken in the skillet for 5-7 minutes on each side before adding it to the crockpot, or simply add the raw chicken breasts directly into the crockpot. We will be shredding it later, so the choice is yours. For a leaner option, chicken breasts are ideal, but thighs can also be used for more flavor.

Step 2: Add the Remaining Ingredients

1. Add the canned ingredients: Into the crockpot, add the canned diced tomatoes, green chilies, corn, and black beans. The beans will help thicken the chili, while the corn adds a touch of sweetness that balances the spiciness of the buffalo sauce.
2. Add the chicken broth: Pour in the chicken broth. This will give your chili the right consistency, making it hearty but not too thick. You can adjust the amount based on your preference for a thicker or thinner chili.
3. Buffalo sauce: Add 1 cup of buffalo wing sauce to the crockpot. This is the star ingredient, and the amount can be adjusted depending on how spicy you want your chili. If you’re unsure about the heat level, start with ¾ cup and add more later to taste.
4. Other flavor enhancers: Stir in the apple cider vinegar, Worcestershire sauce, tomato paste, and the remaining seasonings: salt, black pepper, chili powder, cumin, and oregano. These ingredients balance out the richness of the buffalo sauce and create a deep, savory flavor profile for the chili.
5. Give it a good stir: Mix all the ingredients together in the crockpot. Ensure that the chicken is mostly submerged in the liquid and the seasonings are evenly distributed.

Step 3: Slow Cook the Chili

1. Set the crockpot: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process allows the flavors to meld together beautifully and ensures that the chicken becomes tender enough to shred.
2. Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them using two forks. The chicken should be very tender at this point and will fall apart easily. Once shredded, return the chicken to the crockpot and stir it into the chili. This will infuse the chicken with the flavorful broth and help thicken the chili as it continues to cook.
3. Taste and adjust: After shredding the chicken and returning it to the crockpot, taste the chili and adjust the seasonings as needed. Add more buffalo sauce for extra heat, or more salt and pepper to balance the flavors. If the chili is too thick, you can add a bit more chicken broth to reach your desired consistency.

Step 4: Serve the Buffalo Chicken Chili

1. Prepare toppings: While the chili is finishing in the crockpot, prepare your toppings. Shred some cheddar cheese, chop green onions, and prepare any other toppings you prefer.
2. Serve: Ladle the buffalo chicken chili into bowls and top with shredded cheese, sour cream, chopped green onions, and cilantro. If you’re a fan of blue cheese, this is a great time to sprinkle some crumbled blue cheese on top, adding an extra layer of flavor.
3. Accompanying sides: For extra crunch, serve the chili with a side of tortilla chips, crackers, or a fresh side of celery sticks—just like you would with traditional buffalo wings.
4. Enjoy: Enjoy your warm, comforting bowl of Crockpot Buffalo Chicken Chili. The creamy, spicy, and savory flavors will surely be a hit with everyone.

Tips and Variations

1. Make It Creamy:

For an extra creamy buffalo chicken chili, you can stir in ½ cup of cream cheese or 1 cup of heavy cream during the last 30 minutes of cooking. This will create a richer, more indulgent texture and tone down the heat if necessary.

2. Vegetarian Version:

For a vegetarian or vegan option, you can substitute the chicken with plant-based protein like tempeh, tofu, or chickpeas. You can also swap out the chicken broth for vegetable broth. The buffalo sauce still provides plenty of flavor, while the plant-based proteins add heartiness.

3. Spicy Buffalo Chicken Chili:

If you love extra heat, consider adding diced jalapeños or serrano peppers to the crockpot with the vegetables. You can also increase the amount of cayenne pepper or use extra spicy buffalo sauce for a more intense flavor.

4. Healthy Substitutes:

To reduce the calorie content, you can use low-fat sour cream, Greek yogurt, or non-dairy alternatives for the creamy toppings. You can also use a reduced-sodium buffalo sauce and chicken broth to control the sodium content.

5. Topping Variations:

Switch up the toppings based on your preferences. Try adding diced avocado, shredded lettuce, or even a drizzle of ranch dressing for a more cooling contrast to the spicy chili.

Conclusion

This Crockpot Buffalo Chicken Chili is the perfect blend of spicy, creamy, and hearty flavors. Whether you’re serving it at a party or enjoying it as a weeknight dinner, it’s sure to be a crowd-pleaser. The best part? It’s easy to make and even easier to enjoy. Try it out and see how this buffalo-inspired chili can become your go-to comfort food!

Yield: 6-8

Crockpot Buffalo Chicken Chili Recipe

Print

Buffalo Chicken Chili is a hearty and flavorful twist on the classic chili, combining the rich taste of buffalo wings with the comforting warmth of chili. Made in the crockpot, this dish is incredibly easy to prepare and cook, making it the perfect go-to meal for busy nights, football parties, or cozy gatherings. The spiciness of buffalo sauce and the creaminess of melted cheese complement the shredded chicken, beans, and vegetables to create a deliciously filling meal. Whether you're a buffalo sauce enthusiast or new to the flavor, this recipe will soon become one of your favorites.

Prep Time 10 minutes

Cook Time 3 hours

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes (with juices)
• 1 (8 oz) can tomato sauce
• 1 cup chicken broth
• 1/2 cup buffalo wing sauce (adjust to taste)
• 1 medium onion, diced
• 1 bell pepper, diced (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1/4 cup sour cream (optional, for topping)
• Chopped green onions (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions

1. Prepare the Crockpot:

• Spray the inside of your slow cooker with cooking spray or lightly grease it.

2. Add the Ingredients:

1. Place the chicken breasts (or thighs) in the bottom of the crockpot.
2. Add the white beans, diced tomatoes, tomato sauce, chicken broth, buffalo wing sauce, diced onion, and bell pepper (if using).
3. Season the mixture with garlic powder, onion powder, smoked paprika, cumin, black pepper, and salt. Stir to combine.

3. Cook the Chili:

• Cover the crockpot and cook on low for 6 hours or high for 3 hours, or until the chicken is cooked through and shreds easily with a fork.

4. Shred the Chicken:

• Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the chili.

5. Final Adjustments:

• Taste the chili and adjust the seasoning if needed. You can add more buffalo sauce if you like it spicier, or a bit more salt if desired.

6. Serve the Chili:

• Ladle the buffalo chicken chili into bowls.
• Top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions or fresh cilantro if desired.

Notes

• Spicy Level: Adjust the amount of buffalo sauce to control the spice level. You can also add a pinch of cayenne pepper for extra heat.
• Vegetarian Option: Substitute the chicken with 2 cups of chopped cauliflower and add more beans for protein.
• Creamy Version: Stir in 1/2 cup of cream cheese or heavy cream during the last 30 minutes of cooking to make the chili creamier.
• Add-ins: Try adding corn, jalapenos, or shredded carrots for more texture and flavor.