This is such an easy slow cooker buffalo chicken chili recipe. Made with ground chicken it’s big on flavor and perfect for game day.
If you like this recipe, check out my Buffalo Chicken Mac and Cheese next!
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This is my kind of meal! Tucking into a bowl of hearty chili on cold Friday nights is a core memory. I love a classic chili recipe but I also love to change things up. This slow cooker buffalo chicken chili is my latest version. And not to brag, but it could at least be a contender in your local chili contest. I use a few shortcuts to make it practically effortless. But you’d never know once you take a bite. Serve it up with some crumbled blue cheese toasts to elevate it even more.
More chili recipes
Ingredients for buffalo chicken chili recipe
- Ground Chicken – I use one pound of ground chicken. If you like a meatier chili, use two pounds.
- Frozen Cajun Mirepoix – Cajun mirepoix is also known as the holy trinity. It’s a mix of onion, celery and green pepper. You can choose to use fresh veggies. But the Kroger brand mix is one of my favorite short cuts and no one will know the difference.
- Butter and Flour – A classic roux. Helps to thicken the chili. Because there’s nothing worse than a watery chili. You could use olive oil instead of butter.
- Seasonings – I use a combo of chipotle chili powder, ground cumin, smoked paprika, garlic powder and salt. It’s a nice mix of flavors that pairs well with the tangy buffalo sauce.
- White Beans – I like cannellini beans because they are large like kidney beans. But you can use any variety of white, like navy beans or great northern beans.
- Fire-Roasted Tomatoes – Fire-roasted tomatoes have a deeper flavor and are definitely the best choice for chili in my opinion.
- Chicken Broth – Just one can of chicken broth is all you need.
- Buffalo Wing Sauce – A half cup of buffalo sauce is plenty to add that classic, zesty flavor. I like Frank’s, but you can use your favorite hot sauce.
- Honey – Hot honey buffalo chicken wings are one of my favorite varieties. And sweet honey helps to offset all the heat and spice from the seasonings and sauce.
Instructions
This slow cooker recipe begins on the stovetop. Melt the butter in a large skillet over medium-high heat. Add the mirepoix and cook until it is not frozen anymore. Add the chicken and cook stirring until it is no longer pink, breaking up the meat into smaller pieces. Stir in the flour and cook for 2-3 minutes until thickened and well combined. Dump the meat mixture into a 6-quart Crock-Pot insert.
Drain the beans and add them to the pot. Stir in the chicken broth, tomatoes (undrained), seasonings, honey and Buffalo wing sauce. Stir well. Cover the pot and cook on high power for four hours or low power for 6-8 hours.
For complete list of ingredients, keep scrolling to the bottom of the page for my free, printable recipe card.
Serving suggestions
I love serving blue cheese toasts with this chili! Simply stir together a couple of tablespoons of softened butter with some crumbled blue cheese. Spread evenly onto baguette slices. Broil the toasts for a few minutes until browned and bubbly.
I like to garnish bowls of this chili with sour cream and fresh cilantro or chopped parsley. You could also top it with shredded sharp cheddar cheese and sliced green onions. Here’s some more of my recipes that would also pair well with this chili –
Storage directions
Store leftover chili in an airtight container. It will stay fresh in the refrigerator for 3-4 days. Or in the freezer for up to one month.
Kitchen tools
- I test all of my slow cooker recipes in a 6-quart Crock-Pot
- This is my favorite non-stick pan for stovetop cooking
- A set of three Pyrex glass measuring cups that I use all the time
Buffalo Chicken Chili
Equipment
- 1 slow cooker
Ingredients
- 2 tbsp butter
- 16 oz ground chicken
- 12 oz frozen Cajun mirepoix I use Kroger brand - it's a mix of onion, celery and green pepper
- 3 tbsp flour
- 30 oz white beans drained, two cans
- 28 oz fire-roasted diced tomatoes undrained
- 14.5 oz chicken broth one can
- 1/2 c Buffalo wing sauce
- 3 tbsb honey
- 2 tsp chipotle chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- In a large skillet over medium heat, melt the butter.
- Add the frozen mirepoix and cook, stirring until it's no longer frozen.
- Add the ground chicken and cook, breaking up the meat into smaller pieces, until it is no longer pink.
- Stir in the flour and cook for 2-3 minutes, until thickened and well combined.
- Dump the chicken mixture into the slow cooker insert.
- Add the rest of the ingredients - drained beans, undrained fire-roasted tomatoes, chicken broth, Buffalo wing sauce, all the seasonings and salt, and the honey. Stir until it is well combined.
- Cook on high power for 4 hours or on low power for up to 8 hours. Serve topped with sour cream and chopped cilantro or fresh parsley.
Nutrition
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