Easy Buffalo Chicken Chili (Stovetop or Slow Cooker)

Easy Buffalo Chicken Chili (Stovetop or Slow Cooker)

Buffalo Chicken Chili made in a slow cooker or on the stovetop is an easy recipe that combines two game day favorites in one.

 Frank

What’s better than spicy chicken wings or a steamy bowl of hearty chili than buffalo chicken chili.

There’s no guilt enjoying this game day favorite.

It’s loaded with shredded chicken, spicy hot chili beans, lots a flavorful veggies and of course Frank’s Red Hot Buffalo Wing sauce.

The roasted chicken provides the protein while the veggies and beans add fiber, vitamins and healthy carbs.

This is an easy meal made in one pot to serve your tailgating friends and the leftovers are perfect for quick mid-week meals.

Pick up a rotisserie chicken at the grocery to make this dish easy or grill up two chicken breasts ahead of time.

Serve up a bowl of Buffalo Chicken Chili as is or top it with blue or cheddar cheese and a dollop of sour cream.

Be sure to serve this yummy chili favorite with other game day dishes.

Having a chili party?

Then try these.

My traditional chili made with beef is also a hit as is my leftover pulled pork chili made in the crockpot.

 Frank

Ingredients for Buffalo Chicken Chili

Chicken. The easiest way to make this chili is to use rotisserie chicken picked off the bird. This will yield plenty for this buffalo chicken chili recipe. Alternatively, ground chicken is easy to brown for the stovetop method and raw boneless, skinless breasts are easiest slow cooking in the crockpot.

Fire roasted tomatoes. My go to brand is Hunt’s fire roasted tomatoes in the canned tomatoes aisle. This style of diced tomato sauce is ideal for this recipe and gives that rich and full tomato flavor to this recipe.

Chili beans. These come in many varieties including pinto beans, white beans, navy beans, kidney and cannellini beans. Chose your favorite in a mild chili sauce or hot sauce depending on your temperature level.

Buffalo sauce. You need one cup buffalo wing sauce for this recipe. My favorite brand is Frank’s but use the bottle that you love. There are lots of choices to chose from in the grocery store.

Chicken broth. Grab a 32 ounce carton of regular or low-salt chicken broth.

Corn. I head right to the canned vegetable aisle for the summer sweet variety. You can also use frozen corn alternatively.

Celery. A few stalks chopped up add crunch to this game day favorite.

Onion. My favorite is Vidalia onion but a yellow onion also works well.

Carrots. Shred and chop these for a touch of sweetness.

How to make Buffalo Chicken Chili

Depending on whether you use rotisserie, ground or raw chicken, this recipe is easy to make on the stovetop within 30 minutes or set it and forget it in the slow cooker or crockpot.

Mix together all the ingredients in one pot on the stovetop or set the crockpot for a few hours until time to serve.

Just be sure if using raw chicken to cook it until it reaches an internal temperature of 165 degrees F or shreds easily with two forks.

Serve this great meal with your favorite toppings.

Store any leftover chili in an airtight container in the refrigerator for up to four days or freeze for later.

Variations and Toppings for Chili

The toppings for this slow cooker buffalo chicken chili are endless. The best chili bar has plenty of toppings and are a hit for any game day celebration.

Here are a few of my favorite additions:

Sour cream. A dollop of sour cream helps cut the heat for those who like it less spicy.

Shredded cheese. Colby jack, cheddar and hot blend are the perfect toppings to sprinkle on top of each bowl.

Blue cheese crumbles. Buffalo sauce and blue cheese are companions and a hit on buffalo wings so why not sprinkle them on a bowl of creamy buffalo chicken chili.

Green chiles. You can find canned green chilies in the Mexican aisle in grocery stores. Just serve on the side for those who want a punch of spice.

Green onions. I like to have a small bowl of green onions as garnish.

Diced celery. Add a bit more crunch.

Buffalo sauce. My husband loves to drizzle a little extra on his chili to bring the heat!

Tortilla chips.

Corn chips.

Saltine or oyster crackers.

 Frank

More Delicious Recipes with Buffalo Sauce

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Easy Buffalo Chicken Chili (Stovetop or Slow Cooker)

Buffalo Chicken Chili made in a slow cooker or on the stovetop is an easy recipe that combines two game day favorites in one.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Buffalo Chicken Chili
Servings: 6
Author: Ali Randall

Ingredients

  • 2 cups chicken, cooked and shredded
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 15-ounce can hot chili beans in sauce
  • 1 15-ounce can sweet corn, drained
  • 1 cup Frank’s Red Hot Buffalo Wing Sauce
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 32-ounce container chicken broth
  • 1 tablespoon olive oil

Instructions

For the Stovetop

  • In a large pot over medium-high heat, sauté the carrots, celery and onion in the olive oil.
  • Add in the cooked chicken, tomatoes, chicken broth, corn and a cup of buffalo sauce.
  • Simmer for 15 minutes before serving.
  • Add toppings like blue cheese or cheddar cheese and sour cream if desired.

For the Crockpot

  • In a large pan over medium-high heat, sauté the carrots, celery and onion in the olive oil.
  • Add the raw chicken breasts to the bottom of the crock pot.
  • Add in the broth, tomatoes, corn, beans and a cup of the buffalo sauce.
  • Set the slow cooker to LOW for 4-5 hours or on HIGH for 2-3 hours.
  • Remove the chicken breast from the slow cooker and shred the chicken.
  • Return the cooked chicken to the crockpot and simmer until ready to serve.
  • Serve the buffalo chili into bowls.
  • Add toppings like blue cheese or cheddar cheese and sour cream if desired.

Notes

If using ground chicken for either method, brown on the stovetop on medium high heat. Drain the grease before adding to the chili.
If using rotisserie chicken for either method, pull the cooked chicken from the bone, shred or chop and add to the chili.
If using raw chicken for the stovetop method, submerge chicken breasts below the liquid, bring the pot to a boil before reducing the heat to medium low and continue to cook for 40 minutes before removing the chicken, shredding with two forks and adding back to the pot for an additional 10 minutes.
If using raw chicken for the crockpot method, submerge the raw chicken beneath the liquid and set the slow cooker to LOW for 4-5 hours or on HIGH for 2-3 hours. Once removing the chicken, shred it with two forks and add it back to the pot for an additional 10 minutes.
Chicken should register 165 degrees F on a cooking thermometer when done.
 Football season is in full swing and I have the perfect recipe that combines two game day favorites in one - Frank

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