This Slow Cooker Buffalo Chicken Chili has been a revelation on busy weeknights in my kitchen. I first put these flavors together on a blustery autumn evening when I wanted something with serious heat and comforting depth but very little hands-on time. The combination of Buffalo sauce, hearty beans, and shredded chicken creates a texture that is both stew-like and saucy, with bright tomato notes and celery keeping each spoonful lively. It quickly became a staple for game days and casual family dinners because it travels well, reheats beautifully, and invites toppings to make each bowl unique. I discovered how forgiving this dish can be during an especially chaotic week when I swapped chicken thighs for breasts at the last minute and added a splash more Buffalo sauce to wake up the flavors. The result was a crowd-pleasing, slightly tangy chili with a silky finish when I stirred in cream cheese at the end. What makes this version special is its balance: enough heat to satisfy spice lovers, creamy if you choose, and reliably tender chicken every time thanks to slow, gentle cooking. Guests often ask for the recipe and then request the optional blue cheese and shredded cheddar — it disappears fast.

Ingredients

• Boneless skinless chicken: 1 pound of breasts or thighs. Breasts yield a slightly leaner chili while thighs add more fat and richness. Choose fresh, preferably organic if available; thawed frozen chicken also works fine.
• Buffalo sauce: 1 cup. Use your favorite brand like Franks RedHot if you enjoy a classic vinegar-forward heat. For a milder result, mix buffalo sauce with a couple tablespoons of chicken broth to stretch it without overwhelming heat.
• Canned beans: One 15-ounce can white beans and one 15-ounce can black beans, both drained and rinsed. These add bulk, texture, and plant protein that balances the spicy sauce.
• Crushed tomatoes: One 15-ounce can. Crushed tomatoes create a thick, saucy base that clings to the shredded chicken; whole tomatoes crushed by hand will also work.
• Aromatics: 1 small onion, diced, plus 2 cloves garlic minced and 2 celery stalks chopped. The trio brings sweetness, pungency, and a subtle celery note that complements Buffalo sauce.
• Chicken broth: 1 cup. Use low-sodium broth to control salt; it loosens the chili just enough for a stew-like consistency without watering down flavors.
• Seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt (adjust to taste), and 1/2 teaspoon black pepper for background warmth and depth.
• Optional add-ins: 4 ounces cream cheese for a creamy finish; extra Buffalo sauce to pump up heat; shredded cheddar or crumbled cotija or blue cheese to garnish and add contrasting richness.

Instructions

Arrange the Chicken: Place the 1 pound of boneless skinless chicken breasts or thighs in the bottom of a 6-quart slow cooker. Laying the pieces in a single layer helps them cook evenly and makes shredding easier later. There is no need to brown first; slow cooking will tenderize the meat. Add the Vegetables and Cans: Add the drained and rinsed 15-ounce can of white beans and 15-ounce can of black beans on top of the chicken, followed by the 15-ounce can of crushed tomatoes, the diced small onion, minced garlic, and chopped celery. Distributing ingredients over the chicken prevents pockets of dry meat. Pour the Liquids and Season: Pour in 1 cup of Buffalo sauce and 1 cup of chicken broth. Sprinkle 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper evenly over the mixture. Gently stir to combine without shredding the chicken; you want the flavors to marry while the meat stays intact until its fully cooked. Cook Low and Slow: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken should reach an internal temperature of 165 degrees F and be easily pierced with a fork. Slow, gentle heat breaks down connective tissue and yields tender shreds. Shred and Finish: Remove the chicken from the cooker and shred it using two forks on a cutting board. Return the shredded meat to the pot and stir to distribute it evenly. If you prefer a creamy texture, add 4 ounces cream cheese now and stir until fully melted. Taste and adjust seasonings or add extra Buffalo sauce for more heat. Let the chili rest for 10 to 15 minutes before serving to allow flavors to meld.

Storage Tips

Cool the chili to room temperature before storing to prevent condensation. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in meal-sized portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over low-medium heat, stirring occasionally. If the chili thickens after refrigeration, add a splash of chicken broth or water while reheating to loosen the consistency without diluting the flavor.

Ingredient Substitutions

If you prefer thighs for a richer result, use 1 pound of boneless skinless thighs; they will remain moist and deliver a silkier shredded texture. Swap Buffalo sauce for a milder hot sauce mixed with melted butter for a homemade take. Use kidney beans or pinto beans instead of black or white beans if thats what you have on hand. For a dairy-free finish, omit cream cheese and choose dairy-free cheese alternatives. Vegetarians can replace chicken with firm roasted cauliflower and additional beans for protein, though the flavor profile will shift.

Serving Suggestions

Serve in bowls with shredded cheddar, crumbled cotija, or blue cheese and a drizzle of extra Buffalo sauce for punch. Fresh chopped green onions and chopped celery add crunch; a little sliced avocado or a dollop of sour cream balances heat. Pair with warm cornbread, tortilla chips, or over a baked potato for an elevated presentation. For gatherings, set up a toppings bar so guests can customize heat, cheese, and crunch.

Cultural Background

This recipe blends two American traditions: the Buffalo hot wing flavor born in Buffalo, New York, and the hearty chili tradition rooted in southwestern United States. Merging Buffalo sauce with chili elements like beans and tomatoes creates a regional hybrid that brings the bright vinegar and cayenne notes of Buffalo sauce into the slow-simmered, communal spirit of chili. The result is a modern comfort dish that celebrates both bold sauce and slow-cooked heartiness.

Seasonal Adaptations

In winter, stir in an extra half-cup of beef or chicken stock and a roasted red pepper for added warmth and depth. For summer, lighten the chili by using only one can of beans and adding fresh diced tomatoes and corn toward the end of cooking. Holiday gatherings benefit from a richer finish: fold in 4 ounces of cream cheese and top with browned, crisp bacon for indulgence. Swap celery for roasted bell peppers in late summer for a sweeter profile.

Meal Prep Tips

Make a double batch and freeze single-serving portions for quick lunches. Use microwave-safe containers for office reheating or portion into mason jars. When preparing in advance, leave cheese toppings separate until serving to maintain their texture. Label frozen portions with date and contents. When reheating, bring to a steady simmer and stir occasionally to prevent scorching and to bring flavors back to life.

This buffalo-style chili is both bold and reliable: it has saved many hectic weeknights and brightened countless casual gatherings. Try it once and youll find the little tweaks that make it yours.