Slow Cooker Buffalo Chicken Chili

Bowl of slow cooker buffalo chili topped with tortilla chips and avocado.

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5 from 36 votes

Slow Cooker Buffalo Chicken Chili

Prep Time10

Cook Time3

Total Time3 10

Servings:

Calories: 302kcal

Equipment

5 Qt (or larger) Slow Cooker

Ingredients

1 28 oz can crushed 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

Instructions

In a slow cooker, stir together the ingredients from the diced tomatoes to the water. Mix in the chopped vegetables. Set the chicken breasts in the centre and push to submerge them.
Cook on high for 2-3 hours or low for 4-6 hours until the chicken is cooked through and the vegetables are tender. Remove the chicken and dice into cubes or shred.
Optional: Stir in 4 oz of crumbled blue cheese until melted.
Return the chicken to the slow cooker and stir to combine.
Serve, with desired toppings such as avocado, Greek yogurt, crumbled blue cheese, green onions and tortilla chips.

Notes

Leftovers

Store leftovers in an airtight container and store in the refrigerator for up to 4 days or freeze for up to 3 months.

Rewarm in the microwave until heated through or on the stove top over medium heat for 5-10 minutes with a splash of additional water.

**Originally, the published recipe called for a can of diced tomatoes. I updated the recipe April 5, 2026 as I have made it the past few times with crushed tomatoes and actually prefer that texture. But you can still use diced tomatoes if that is what you prefer.

Nutrition