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Overhead shot of buffalo chicken chili served with lime wedges.
Course dinner

Buffalo Chicken Chili

By: Elysia
Servings 6 servings
Spicy and tangy, this buffalo chicken chili is cooked in the slow cooker for a healthy and comforting family meal. Simple to prep, and full of flavor, let your Crock Pot do all of the hard work!
Prep Time 10 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 20 mins


  • 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 sub in favourite 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 to taste if you prefer a thinner chili)

Optional Toppings

  • Crumbled blue cheese
  • Cilantro
  • Green onion
  • Lime juice
  • Avocado
  • Crush tortilla chips


  • In a large skillet, heat oil over medium heat. Add the onion, garlic, and peppers. Sauté until the vegetables are fragrant and softened, about 5 minutes.
  • Transfer the vegetables, chicken, beans, diced tomatoes, Frank's buffalo wing sauce, honey, chili powder, cumin, smoked paprika and salt to a large slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours or on high for 4 hours. Add additional chicken broth if you prefer a thinner chili. Season with salt and pepper, to taste.


  • This chili tends to thicken the longer that it sits. You may wish to add additional broth if you prefer a thinner chili.
  • I typically use Frank’s buffalo wing sauce for this chili, but you can also sub in regular hot sauce as well.
  • If you want to speed up the cooking time for this chili, you can toss in about 3 cups of shredded rotisserie chicken instead.
  • To make this recipe more kid-friendly, reduce the amount of buffalo sauce used and add additional hot sauce to your own portion if you want more heat.
  • If you are using higher sodium beans and tomatoes, you may wish to reduce the amount of salt added.
  • If you're not a big fan of blue cheese, you can also top with shredded mozzarella or Monterey jack to add some extra flavour.


Calories: 396kcalCarbohydrates: 51gProtein: 40gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 882mgPotassium: 1372mgFiber: 16gSugar: 11gVitamin A: 1951IUVitamin C: 41mgCalcium: 116mgIron: 6mg
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