Slow Cooker Buffalo Chicken Chili
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Slow Cooker Buffalo Chicken Chili is packed with flavor, but low in calories! Healthy, delicious and easy to make? Sign me up!
This simple crock pot chili recipe is low in calories and gluten free. It only takes 15 minutes of prep time, then the slow cooker does the rest of the work! You’re going to seriously impress your family & friends with this new spin on chili!
This chili is even MORE AMAZING when served with Gluten Free Jalapeno Cheddar Cornbread or Buffalo Cheddar Biscuits!
When it comes to flavor, spice and everything nice, this Buffalo Chicken Chili recipe has got it going on! Think of this recipe as chili’s ode to the chicken wing! All the delicious flavors of a chicken wing in a healthy chicken chili recipe.
There’s nothing I love more than when healthy and flavorful come together in perfect harmony. And that’s exactly what happens in this chili recipe! Using ground chicken breast as the meat in this chili lowers the fat and calories, while still boosting the protein.
Buffalo sauce, green chilies and several spices really enhance the flavor and spice in this chili recipe. But don’t worry, if you don’t like your chili too spicy, I’ve got suggestions for you below!
Looking to make this recipe low carb or whole 30 approved? I’ve got simple suggestions for how to do that also!
This chili is easy to make your own and GUARANTEED to become your new favorite chili recipe! This buffalo chicken chili is easy to serve as a weeknight dinner. Spend 15 minutes prepping it in the morning, or the night before, then let it slow cook all day.
It’s also great for game day! Pop it in the crock pot in the morning and by halftime, you and your friends will be digging into a bowl of THE BEST Buffalo Chicken Chili!
This chili will also make you famous at your next potluck. I promise that everyone will be asking you for the recipe! I’ve made this chili for dozens of events and parties and everyone always goes back for seconds!
Table of contents
Step by step instructions
- Saute the veggies.
- Add olive oil to a large skillet on the stove over medium heat.
- Once the oil is warm, add diced onions, jalapeño, garlic, carrots and celery.
- Saute 5-7 minutes.
- Cook the ground chicken.
- Add the ground chicken breast meat to the skillet with the veggies.
- Cook the chicken for 5-7 minutes, or until cooked through.
- Add the ingredients to a slow cooker.
- Add buffalo sauce, tomato sauce, cannellini beans and diced tomatoes with green chilies to a slow cooker set to low.
- Quick Tip! If cannellini beans can’t be found, great northern or navy white beans can be used in it’s place.
- Once the chicken is cooked through, add it to the slow cooker.
- Add chili powder, cumin, paprika, cayenne pepper, red pepper flakes, black pepper and kosher salt.
- Quick Tip! For less spice, cut the measurements for the cayenne pepper and red pepper flakes in half. And for even less spice, omit both of these ingredients.
- Mix everything together.
- Add buffalo sauce, tomato sauce, cannellini beans and diced tomatoes with green chilies to a slow cooker set to low.
- Slow cook the chili.
- Cover and cook on low in the slow cooker for 6-8 hours. Or cook on high in the slow cooker for 3-4 hours.
Toppings
There are endless topping options when it comes to chili, but these are a few of my favorites!
- Shredded Cheddar Cheese – melts perfectly on top of a warm bowl of buffalo chicken chili!
- Crumbled Blue Cheese – buffalo wings + blue cheese are a match made in foodie heaven! So it only makes sense to top this buffalo chicken chili with some delicious blue cheese crumbles!
- Sliced Fresh Jalapeños – want even MORE spice in your chili? Top it with fresh sliced jalapeños!
- Tortilla Strips – add a little crunch on top of the chili with some crispy tortilla strips, or crushed tortilla chips!
- Diced Avocado – creamy avocado on top of spicy chili, does life get any better? I think not!
- Fresh Cilantro – for a burst of flavor and color on top of the chili, add some fresh chopped cilantro!
- Sour Cream – another great way to cool down this chili is with a dollop of sour cream on top!
Don’t forget to serve Slow Cooker Cornbread or Gluten Free Jalapeno Cheddar Cornbread on the side. Because we all know, that cornbread + chili = the ultimate combo!
How to freeze and defrost
Yes! Leftover chili can be frozen for 3-4 months. After the chili is cooked, let it cool before moving it to the freezer. To allow it to cool safely, place it in the refrigerator first.
Once cooled, transfer the chili to a freezer safe Ziplock bag. Flatten the chili in the freezer bag for quicker and easier defrosting. When it’s time to defrost the chili, I recommend placing it in the refrigerator for 8-10 hours to defrost.
After it’s defrosted, place it back in a slow cooker on low heat for 3-4 hours to reheat. You can also reheat the chili in a pot on the stove over medium heat for 20-30 minutes.
Make it low carb
It’s easy to make this chili recipe low carb. Simply omit the cannellini beans and this chili recipe is only 12 carbs per serving.
Make it Whole 30 approved
One of my favorite things about the Whole 30 diet is that you can have buffalo sauce while on it. Certain brands, of course!
Tabasco Buffalo Sauce is Whole30 approved. Use it in this recipe and omit the cannellini beans to make a whole30 compliant buffalo chicken chili.
More buffalo sauce recipes
Fellow buffalo sauce fan? Follow this link to all of my buffalo sauce recipes!
And be sure you check out favorites like Buffalo Chicken Stuffed Peppers, Buffalo Chicken Cheesy Penne and Buffalo Zucchini Chips!
More chili recipes
If you’re looking for more great chili recipes, you have to try my Pumpkin Chili and Chipotle Stout Chili. Two totally different chilis, both totally delicious!
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 cup red onion, diced
- 1 jalapeño, seeded & minced
- 2 cloves garlic, minced
- 1 cup carrots, shredded
- 1 cup celery, chopped
- 2 lb ground chicken breast
- ½ cup buffalo sauce
- 15 oz can tomato sauce
- 15 oz can cannellini beans, drained & rinsed
- 10 oz can diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp red pepper flakes
- ½ tsp black pepper
- ½ tsp kosher salt
Optional Toppings
- 1 cup cheddar cheese, shredded
- 1 cup blue cheese, crumbles
- 1 jalapeno, sliced
- 1 avocado, diced
- 1 tbsp fresh cilantro, chopped
- ½ cup sour cream
Instructions
- Add the olive oil to a large skillet on the stove over medium heat.
- Once the oil is warm, add the onion, jalapeño, garlic, carrots and celery.
- Saute 5-7 minutes, then add the ground chicken and cook through.
- In the meantime add the buffalo sauce, tomato sauce, cannellini beans and diced tomatoes with green chilies to a slow cooker set to low.
- Add the ground chicken mixture to the slow cooker, then add the chili powder, cumin, paprika, cayenne pepper, red pepper flakes, black pepper and kosher salt.
- Mix everything together, then cook on low for 6-8 hours, or cook on high for 3-4 hours.
- Serve it up with your choice of toppings.
Video
Notes
- If cannellini beans can’t be found, great northern or white navy beans can be used in it’s place.
- Leftover chili can be frozen for up to 4 months. Allow the chili to cool in the refrigerator before placing in a freezer safe bag and transferring to the freezer.
- To make this recipe low carb, omit the cannellini beans. When the beans are omitted, this recipe is 7 net carbs per serving.
- To make this recipe whole30 compliant, use a whole 30 approved buffalo sauce, such as Tabasco brand and omit the cannellini beans.
Nutrition Facts
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