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Slow Cooker Buffalo Chicken Chili

A hearty and flavorful Slow Cooker Buffalo Chicken Chili made with tender chicken, spicy buffalo sauce, and a mix of beans, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Chicken breast serves as the base protein.
  • 1 can (15 oz) kidney beans, drained and rinsed Rinsing helps reduce sodium.
  • 1 can (15 oz) black beans, drained and rinsed Rinsing helps reduce sodium.
  • 1 can (15 oz) corn, drained Adds sweetness and texture.
  • 1 can (28 oz) diced tomatoes, undrained Provides a savory base.
  • 1 packet ranch dressing mix Enhances flavor with creaminess.
  • 1/2 cup buffalo sauce Adjust according to your spice preference.
  • 1 cup chicken broth Adds moisture to the chili.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Season to preference.
Garnishes
  • to taste chopped green onions For topping.
  • to taste shredded cheese For topping.

Method
 

Preparation
  1. Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker.
  2. Pour in the kidney beans, black beans, and corn over the chicken.
  3. Open your can of diced tomatoes (no need to drain) and add them to the ingredients.
  4. Sprinkle the ranch dressing mix, garlic powder, onion powder, and buffalo sauce over everything.
  5. Ensure the dish gets ample moisture by adding in the chicken broth.
  6. Lightly stir all ingredients together. Season with salt and pepper to your liking.
  7. Cover and cook on low for about 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds.
  8. When done, shred the chicken directly in the slow cooker using two forks, stir, and serve hot.
  9. Top with chopped green onions and shredded cheese for added flavor.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or microwave before serving.