Name: Slow Cooker Pulled Buffalo Chicken Chili Recipe
Prep time: 20 min
Cook time: PT-492191H4M18S
Total time: PT-492191H4M18S
Cuisine: American
Ingredients: 1 small onion, chopped; 4 garlic cloves, minced; 1 red pepper, diced; 1.5 pounds skinless boneless chicken breasts; 2 (15 ounce) cans low sodium black beans, drained and rinsed; 1 (28 ounce) can low sodium diced tomatoes; 1/4 cup Frank’s buffalo wing sauce (or substitute your favorite hot sauce); 2 tablespoons honey; 2 tablespoons chili powder; 1 tablespoon cumin; 2 teaspoons smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 cup low sodium chicken broth (or more as needed for desired consistency); Crumbled blue cheese; Cilantro; Green onion; Lime juice; Avocado; Crushed tortilla chips

Jump to Recipe· 4.1 from 2 reviews

If you love a hearty, spicy, and uniquely flavorful bowl of comfort food, then you’re absolutely going to adore this Slow Cooker Pulled Buffalo Chicken Chili Recipe. It’s the best of two worlds merged into one incredible dish — smoky, tender pulled chicken simmered in a vibrant chili base, all infused with that tangy kick of buffalo sauce. Perfect for cozy nights in or feeding a crowd, this recipe turns simple pantry staples into a fiesta of flavors you won’t forget. Trust me when I say, once you make it, this chili will quickly become a family favorite you’ll want to make again and again.

Ingredients You’ll Need

A white pan with a wooden handle on a white marbled surface contains chopped red bell peppers and diced onions being cooked together. The vegetables are spread unevenly in the pan showing a mix of bright red and translucent white colors from the peppers and onions. A wooden spoon lies inside the pan with some onion pieces clinging to it, positioned diagonally from the bottom right towards the center. The inside of the pan has some light browned oil spots mixed with the vegetables, giving a warm, cooked look. photo taken with an iphone --ar 4:5 --v 7

One of the greatest things about this Slow Cooker Pulled Buffalo Chicken Chili Recipe is how straightforward and approachable the ingredient list is. Each component plays an essential role, creating a perfect harmony of textures, colors, and bold flavors that come together in the slow cooker.

Onion: Adds a subtle sweetness and depth when sautéed, laying the foundation for the chili.
Garlic cloves: Minced to infuse a warm, aromatic boost into the dish.
Red pepper: Diced to provide a pop of color and a hint of natural sweetness.
Skinless boneless chicken breasts: The star protein that becomes tender and juicy when slow cooked.
Low sodium black beans: Rinsed and drained for a creamy texture and extra heartiness.
Low sodium diced tomatoes: Bring acidity and vibrant tomato flavor to balance the dish.
Frank’s buffalo wing sauce: The key ingredient for that unforgettable buffalo heat and tanginess.
Honey: Adds just the right touch of sweetness to balance the spice.
Chili powder: Lends warmth and depth with its rich spice blend.
Cumin: Brings earthy undertones that complement the chili perfectly.
Smoked paprika: Offers a subtle smoky flavor that elevates the entire dish.
Salt and pepper: For seasoning and enhancing all the other flavors.
Low sodium chicken broth: To keep the chili juicy and help meld the flavors; add more if you prefer a thinner consistency.
Crumbled blue cheese: Optional, but highly recommended for topping, adding a creamy tang.
Cilantro: Fresh herb for brightness and color.
Green onion: Adds a fresh bite and crunch at serving time.
Lime juice: A spritz to brighten and elevate each bowl.
Avocado: Creamy texture that pairs beautifully with spicy chili.
Crushed tortilla chips: For an irresistible crunch topping.

How to Make Slow Cooker Pulled Buffalo Chicken Chili Recipe

Step 1: Sauté the Aromatics

Start by heating a bit of oil in a large skillet over medium heat. Toss in the chopped onion, minced garlic, and diced red pepper. Let these cook for about 5 minutes until they become fragrant and softened. This step is crucial because it unlocks the depth of flavor and sweetness in the veggies, which forms the base of your chili.

Step 2: Combine Everything in the Slow Cooker

Transfer those beautifully sautéed aromatics to your slow cooker. Add the chicken breasts, rinsed black beans, diced tomatoes, Frank’s buffalo wing sauce, honey, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the chicken broth, too. Give everything a good stir to evenly distribute the spices and sauce. This is where the magic truly starts, as the slow cooker will work its low and slow charm.

Step 3: Cook Low and Slow

Set your slow cooker on low for 8 hours, or if you’re short on time, cook on high for 4 hours. During this time, the chicken will become perfectly tender, shredding effortlessly and soaking up all those bold buffalo and chili flavors. If you find the chili too thick for your taste, simply stir in a splash more chicken broth. When it’s done, taste and adjust salt and pepper as needed — this final seasoning lift makes all the difference.

Step 4: Shred the Chicken

Once your chili is cooked, use two forks to pull apart the chicken breasts right in the slow cooker, shredding them into bite-sized pieces. Stir the chili well to combine the shredded chicken throughout. This step ensures every bite is packed with tender pulled chicken, marrying the rich buffalo flavors with the smoky chili base.

How to Serve Slow Cooker Pulled Buffalo Chicken Chili Recipe

A white bowl filled with a layered chicken chili soup, showing shredded chicken pieces mixed with black beans and diced red bell peppers submerged in a rich red broth, topped with small white crumbles of cheese and fresh green cilantro leaves spread evenly across the top, with two bright lime wedges placed on the right side of the bowl's surface, all set on a white marbled background next to a white cloth and a silver spoon, while a white bowl of orange tortilla chips appears blurred in the top right corner photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping this chili is where you can get creative and personalized. A sprinkle of crumbled blue cheese adds a creamy, tangy contrast that complements the buffalo heat beautifully. Fresh cilantro and sliced green onions offer a crisp, refreshing lift. Don’t forget a squeeze of lime juice for that extra zing that brightens every spoonful. For a cooling touch, creamy avocado slices are absolute perfection. And if you want some texture to contrast the chili’s richness, crushed tortilla chips add a delightful crunch.

Side Dishes

Pair this chili with some rustic cornbread or warm, soft dinner rolls to soak up every last drop of the luscious sauce. A crisp green salad with a light vinaigrette balances the richness of the dish wonderfully. For a heartier meal, serve alongside roasted sweet potatoes or even some simple steamed rice.

Creative Ways to Present

Want to jazz up your Slow Cooker Pulled Buffalo Chicken Chili Recipe presentation? Serve it in hollowed-out bread bowls for a warm, edible container that’s perfect for dipping. Another fun idea is to serve it over baked potatoes, turning this chili into a loaded potato masterpiece. Or, get adventurous and use it as a filling for tacos or burritos — the hearty, spicy filling will be unforgettable.

Make Ahead and Storage

Storing Leftovers

This chili keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its flavors and moisture. The aroma actually intensifies overnight, so leftovers are often even better than the first day.

Freezing

If you want to extend the life of your chili, freezing is a great option. Let the chili cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months, making it a fantastic make-ahead meal for busy days.

Reheating

Reheat the chili gently on the stovetop over medium heat, stirring occasionally and adding a splash of chicken broth if it seems too thick. Alternatively, reheat in the microwave in 1-minute intervals, stirring in between until hot throughout. The shredded chicken stays tender, and the flavors remain robust after reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs offer a bit more fat and tend to stay juicy even better in slow cooking. They work wonderfully in this recipe and will deliver an equally delicious pulled buffalo chicken chili.

How spicy is this chili? Can I adjust the heat?

The chili has a pleasant medium heat mainly from the buffalo wing sauce and chili powder. You can dial it up by adding extra hot sauce or chili flakes or tone it down by using less buffalo sauce and omitting any extra spicy additions.

Is this recipe gluten-free?

Yes, this Slow Cooker Pulled Buffalo Chicken Chili Recipe is naturally gluten-free as long as you use gluten-free buffalo sauce and chicken broth, which most brands offer. It makes for a safe, hearty meal if you’re avoiding gluten.

Can I make this chili on the stovetop if I don’t have a slow cooker?

Definitely! After sautéing the aromatics, add everything to a large pot, bring to a simmer, then reduce heat and cook covered for about 1 to 1 1/2 hours, stirring occasionally, until the chicken is tender and easily shreddable.

What if I don’t have Frank’s buffalo wing sauce?

No worries! You can substitute your favorite hot sauce or even make a homemade buffalo sauce with hot sauce and melted butter. The key is balancing the spicy, tangy flavors that define buffalo chicken.

Final Thoughts

This Slow Cooker Pulled Buffalo Chicken Chili Recipe is a true game-changer for anyone who loves bold, comforting meals with minimal fuss. It’s cozy, packed with flavor, and the perfect recipe to fall back on when you want something satisfying and special without a ton of hands-on time. I can’t wait for you to try it and make it your go-to chili recipe for chilly evenings or casual get-togethers. Once you do, I’m confident it will earn a permanent spot in your recipe rotation just like it did in mine.

Slow Cooker Pulled Buffalo Chicken Chili Recipe

Ingredients You’ll Need