My only words for this bowl: OH MY GOSH.
If you love buffalo wing flavors, you need to make this slow cooker buffalo chicken chili. It may be my new go-to chili — and I say that a lot, because I’m always trying new chili recipes — but this one might actually hold the title for a long time. It’s bold, cozy and perfect when you want that spicy, tangy buffalo profile in a comforting bowl of chili.
I made this with cooked, shredded chicken, which keeps the texture chunky and comforting. If you prefer ground meat, ground chicken works beautifully as a swap. The recipe is flexible, so adapt it to your taste and what you have on hand.
This chili is ideal for game day, chilly evenings, or anytime you want a hearty, flavorful meal that practically cooks itself. I often let it simmer in the slow cooker for several hours so the flavors deepen; cooking it overnight filled the house with a seriously delicious aroma. The buffalo sauce is perceptible without overwhelming the chili base — you still get that classic chili comfort with a spicy, tangy kick.
Everyone in my family loved it. My brother, a total buffalo-wing obsessive, drizzled more wing sauce on top for extra heat. That’s the beauty of this dish: it’s easily customizable at the table.
My favorite part is definitely the toppings. The right finishing touches lift this chili into another category. My go-to “buffalo wing” topping combo includes:
- Fresh cilantro
- Sliced scallions
- Fresh chives
- Crumbled blue cheese
- A spritz of lime
Sometimes I add avocado for a creamy, cooling contrast and sliced jalapeño for more heat. Extra wing sauce, of course, and a drizzle of ranch if you’re into it — though I usually skip ranch unless it’s absolutely necessary for dipping something on the side.
For crunch, I love topping the bowls with crushed tortilla chips — in this case, sweet potato chips were an incredible match. They add that salty, textural contrast that every great chili needs.
This recipe is one I’ll put into rotation regularly. My partner isn’t into light soups but will always eat a hearty chili, so this one’s a winner at our house. Also, imagine buffalo chicken chili piled over fries with cheese — buffalo chicken chili cheese fries — and you’ll understand how dangerously good this can be.
Honestly, I want nothing else in this bowl!
Check out the video of my buffalo chicken chili!
Slow Cooker Buffalo Chicken Chili
6
serves 4 to 6
4 hrs
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1/2 cup diced celery
- 1 14-ounce jar roasted red peppers, drained and chopped
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked and shredded chicken
- 1/2 cup beer
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can fire-roasted diced tomatoes
- 3/4 cup buffalo wing sauce
- 2 14-ounce cans pinto beans, drained and rinsed
- 1 14-ounce can cannellini beans, drained and rinsed
For topping:
- Extra wing sauce
- Grated sharp cheddar
- Crumbled blue cheese
- Sliced green onions
- Freshly sliced chives
- Lime wedges for spritzing
- Avocado slices
Instructions
- Note: If your slow cooker can sear and sauté, you can do everything in it. If not, sauté the vegetables in a saucepan, or simply add all ingredients to the slow cooker without pre-sautéing.
- Heat the olive oil in the slow cooker (if it sautés) or in a saucepan over medium heat. Add the onions, celery, roasted red peppers and garlic and cook until the vegetables soften. Stir in the smoked paprika, chili powder, cumin, salt and pepper. Add the cooked, shredded chicken and pour in the beer, letting it simmer until reduced by about half.
- Transfer the mixture to the slow cooker if you used a saucepan, or set the slow cooker to low. Add the crushed tomatoes, fire-roasted tomatoes, buffalo wing sauce, pinto beans and cannellini beans. Cover and cook on low to meld flavors. Because the chicken is already cooked, this chili is ready once heated through, but simmering for 2–4 hours (or longer on low) deepens the flavor.
- Serve in bowls and garnish with extra wing sauce, grated cheddar, crumbled blue cheese, green onions, chives, avocado and a squeeze of lime.
Notes
Did you make this recipe?
I appreciate you so much!
Could probably survive on toppings alone.