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Buffalo chicken chili recipe

Buffalo Chicken Chili

This Buffalo Chicken Chili takes all of Buffalo chicken wings' spicy, delicious flavors and transforms them into a hearty slow cooker chili recipe! It's perfect for cozying up to in the dead of winter or making it for your next football party. And, don't worry about leftovers because you can freeze slow cooker buffalo chili!
5 from 1 vote
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Course: dinner, dinner recipe
Cuisine: American
Keyword: buffalo chicken chili, buffalo chicken chili recipe, slow cooker buffalo chicken chili, slow cooker buffalo chicken chili recipe
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12 people
Calories: 205kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 large white onion chopped
  • 3 cloves garlic chopped
  • 4 large carrots chopped into small pieces
  • 4 large celery stalks chopped into small pieces
  • ¼ cup chili powder
  • 2 tablespoons ground cumin powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 6-ounce can tomato paste
  • 2 lbs ground chicken
  • 1 ½ cups chicken broth divided
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato sauce
  • 2 15-ounce cans cannelli beans
  • ½ cup Franks hot sauce
  • serve with crumbled blue cheese and hot sauce

Instructions

  • In a large skillet, heat the olive oil, then saute the onions until translucent.
  • Stir in the garlic and continue cooking for another minute until fragrant.
  • Stir in carrots and celery, spices, and cook for another 1-2 minutes or until the spices are fragrant. I often cook the spices before adding them to the slow cooker -this helps to bloom the spices and adds more flavor to the veggies.
  • Then stir in the tomato paste and cook for 1-2 minutes or until the paste is blended with the vegetables. This helps mix the tomato paste so it doesn't result in a large clump as it cooks in the crockpot.
  • Stir 1/2 cup of chicken stock into the pan, scraping up any spices or paste sticking to the pan and pour the vegetable mixture into the slow cooker.
  • Add the ground chicken, diced tomatoes, tomato sauce, white kidney beans, and leftover chicken stock into the slow cooker. Stir all the ingredients together.
  • Cover and cook on low for 5-6 hours or high for 3-4 hours.
  • Taste for salt and pepper.
  • Sprinkle the top of each bowl of chili with crumbled blue cheese, a little more hot sauce, and green onions or scallions. Serve with tortilla chips.

Notes

Make ahead and storage tips
For the week
  • Assemble the ingredients the night before in the insert, place in the fridge overnight, and then continue the recipe on cooking day.
  • Cook the buffalo chicken chili and then place it into airtight containers and refrigerate for up to 4 days. It's helpful to portion into individual containers if you plan to bring chili to work.
To freeze
  • Place into individual freezer containers or use silicone trays like Souper Cubes to freeze into portions. Freeze up to 6 months.
  • Create a freezer kit to use at a later time. This is an excellent way to stock your freezer with future dinners. Assemble the ingredients in a large freezer bag or container. Thaw the kit in the refrigerator for 1-2 days and then place it into the slow cooker and continue with the recipe.

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 27g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Fiber: 6g | Sugar: 6g