Name: Buffalo Chicken Chili (slow Cooker) Recipe
Prep time: 15 min
Cook time: PT-483968H10M48S
Total time: 4 h 15 min
Ingredients: 1 28 oz can diced tomatoes; ½ cup “Frank’s Red” Hot Sauce; 2 tablespoon honey; 1 and ½ tablespoon cumin; 1 and ½ tablespoon paprika; 1 and ½ teaspoon salt; ¼ teaspoon cayenne; 1 cups water (add more for a thinner chili); 2 cloves garlic minced; 1 onion chopped; 4 carrots diced, about 2 cups; 4 celery stalks diced, about 1.5 cups; 2 cups cauliflower chopped; 2 cups sweet potato diced; 1 can kidney beans drained; 1.5 lbs boneless skinless chicken breasts about 3

Buffalo chicken chili is what happens when classic chili and spicy buffalo wings join forces in the best way possible. It’s hearty, packed with veggies, and has just the right amount of kick. Plus, it all comes together in the slow cooker, which means minimal effort and maximum flavor. If you love buffalo sauce but want something more comforting than wings, this is your answer.

Buffalo Chicken Chili (slow Cooker) Recipe

A cold-weather favorite with a spicy twist

The first time I made this chili, it was a total experiment. I had leftover buffalo chicken from a game-day party and figured, why not turn it into something different? I tossed the ingredients into my slow cooker, hoping for the best, and hours later, my kitchen smelled incredible. The mix of tender chicken, smoky spices, and spicy buffalo sauce created a chili that was unlike anything I’d had before. It was bold, hearty, and surprisingly well-balanced with the sweetness of the carrots and sweet potatoes. One bowl turned into two, and before I knew it, the whole batch was gone. Now, it’s my go-to whenever I want something warm, comforting, and packed with flavor.

A little history on buffalo-style flavors

Buffalo sauce, known for its signature heat and tang, was first created in 1964 at the Anchor Bar in Buffalo, New York. Traditionally paired with crispy chicken wings, the sauce has since found its way into everything from pizza to mac and cheese. Combining it with chili takes it to a whole new level—melding the deep, smoky flavors of traditional chili with the fiery, vinegary bite of buffalo sauce.

Let’s talk ingredients: the spicy, the sweet, and the hearty

Each ingredient in this chili plays a key role in building layers of flavor. Here’s what makes this recipe work so well:

Diced tomatoes: The base of the chili, adding acidity and depth. If you’re out, crushed tomatoes work too.
Frank’s Red Hot Sauce: The star of the show, giving that signature buffalo heat. Adjust the amount for more or less spice.
Honey: Balances out the heat with a touch of sweetness. Maple syrup or brown sugar work as substitutes.
Cumin & paprika: These spices add smokiness and warmth, making the chili even cozier.
Cayenne: For those who love an extra fiery kick. Omit if you prefer a milder chili.
Garlic & onion: The flavor foundation—fresh is best, but garlic powder and onion powder work in a pinch.
Carrots, celery, cauliflower, & sweet potatoes: This veggie mix adds natural sweetness and heartiness. Feel free to swap in bell peppers, zucchini, or butternut squash.
Kidney beans: A classic chili addition for extra protein and texture. Black beans or pinto beans also work well.
Chicken breasts: Cook until tender and juicy, then shred or cube for the perfect texture. You can also use boneless thighs for a richer flavor.

Slow cooker essentials: what you need and what you can skip

A good slow cooker is the only real must-have for this recipe, but a few extra tools can make prep even easier:

Sharp knife & cutting board: Prepping the veggies and chicken is a breeze with the right tools.
Garlic press: If you don’t love mincing garlic, this saves time.
Ladle: For easy serving without making a mess.
Slow cooker liners (optional): If you hate scrubbing your slow cooker afterward, these make cleanup effortless.

Step-by-step: how to make buffalo chicken chili

Mix it all together: In the slow cooker, stir together the diced tomatoes, hot sauce, honey, spices, and water. Then add in the chopped veggies and beans, mixing everything well.
Nestle in the chicken: Place the chicken breasts in the center and press them down so they’re mostly submerged. This helps them cook evenly.
Set and forget: Cook on high for 2-3 hours or low for 4-6 hours until the chicken is fully cooked and the vegetables are tender.
Shred or dice the chicken: Remove the chicken and shred it with two forks or dice it into bite-sized cubes. If you’re short on time, using a hand mixer to shred the chicken is a game-changer.
Optional cheesy goodness: Stir in crumbled blue cheese while the chili is still hot for a creamy, tangy finish.
Final mix and serve: Return the chicken to the slow cooker, give everything a good stir, and serve with your favorite toppings.

Customizing your chili: make it your own

This chili is super versatile, and you can tweak it to fit your tastes or dietary needs:

Make it dairy-free: Skip the blue cheese and use dairy-free yogurt for topping.
Low-carb version: Omit the beans and sweet potatoes, and add extra cauliflower.
Extra smoky flavor: Swap regular paprika for smoked paprika or add a dash of liquid smoke.
Vegetarian twist: Replace the chicken with canned jackfruit or extra beans for a hearty plant-based version.
Milder heat: Reduce the buffalo sauce and cayenne, or mix in a bit of sour cream when serving.
Spicy upgrade: Add sliced jalapeños or a dash of chipotle powder for an extra kick.

The best toppings and sides for serving

Toppings take this chili from great to amazing. Some of my favorites include:

Avocado: Creamy, cool, and balances out the heat.
Greek yogurt or sour cream: A perfect tangy contrast to the spiciness.
Crumbled blue cheese: Classic buffalo flavor with a melty, salty kick.
Green onions: A fresh, zesty finish.
Tortilla chips or cornbread: Because chili always deserves a crunchy or buttery side.

What to drink with buffalo chicken chili

Beer: A crisp, hoppy IPA cuts through the heat, or go for a malty amber ale for a smoother pairing.
Wine: A slightly sweet Riesling or a bold Zinfandel balances the spice beautifully.
Non-alcoholic options: Sparkling lemonade or a cold glass of milk help cool things down.

Storing and reheating: keeping it just as delicious

This chili tastes even better the next day. Here’s how to store it:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 3 months.
Reheating: Warm on the stovetop over low heat, adding a splash of water if it thickens too much. For a quick fix, microwave in 30-second bursts, stirring in between.

Scaling up or down

Feeding a crowd? Double the ingredients and use a larger slow cooker.
Cooking for one or two? Halve the ingredients, but keep the cooking time the same.

Common questions

Can I use rotisserie chicken?
Yes! Just shred it and stir it in during the last 30 minutes to heat through.

Is this chili super spicy?
It has a good kick, but you can adjust the heat by reducing the hot sauce and cayenne.

Can I make this on the stovetop?
Absolutely! Simmer everything in a large pot over medium-low heat for about 45 minutes, shredding the chicken at the end.

What if I don’t like blue cheese?
Skip it or try shredded cheddar for a milder cheesy option.

Can I make this in an Instant Pot?
Yes! Cook on high pressure for 15 minutes, then quick-release and shred the chicken.

This buffalo chicken chili is a must-try for anyone who loves bold, comforting flavors. Whether you keep it classic or put your own spin on it, it’s a guaranteed crowd-pleaser. Let me know if you try it—I’d love to hear how you make it your own!