Crockpot Buffalo Chicken Chili

crock pot buffalo chicken chili

When I hear buffalo chicken, I immediately think of buffalo wings and Frank’s Red Hot sauce. Then celery and carrots come to mind. So, imagine all of that cooked in a slow cooker and making the yummiest Crockpot Buffalo Chicken Chili. I think, we all have to thank Rachel Ray for inventing this crockpot chicken chili. It’s all over the net. But I made my own version – clean and simple. As I always do, when trying to recreate the recipe. I just look at the ingredients list but never the amounts or directions. I just get an idea and make my own.

If you love all things Buffalo, try my Buffalo chicken tacos; and for other slow cooker healthy chili recipes I can’t recommend enough crockpot chicken chili con queso style served over brown rice or quinoa, and easy quinoa chili for a vegan option.


crock pot buffalo chicken chili

Instead of ground chicken, I used boneless and skinless chicken breasts. They are easy to shred at the end, spare you a step of browning the chicken and save money and time. Ground chicken is pricey and hard to find, at least where I live.

I used 1/4 cup of Frank’s Red Hot sauce and it was a perfect amount to give this crock pot buffalo chicken chili a little spice kick and still be kid friendly. Use more if you wish. The sauce is widely available in grocery stores and contains barely any calories, but is high in sodium. So add carefully.:)

crock pot buffalo chicken chili

I loved the easiness of this crock pot buffalo chicken chili and my boys loved crunchy carrots. It really felt like eating chicken wings sans fat. I topped my chili with low fat feta cheese. If you are a fan of blue cheese ( I am but didn’t have any on hand), you could use a bit of it for a true buffalo chicken wings experience.:)

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Crock Pot Buffalo Chicken Chili

Crock Pot Buffalo Chicken Chili


  • 5 garlic cloves, chopped
  • 3 medium onions (2 cups), chopped
  • 3-4 large carrots (3 cups), chopped
  • 2 cups celery, chopped
  • 2 15 oz cans any beans, drained & rinsed
  • 1/4 cup original Frank's red hot sauce
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 28 oz can diced tomatoes
  • 2 lbs chicken breasts, skinless & boneless
  • Cooking spray (I use Misto)


  1. Preheat large skillet on medium and spray with cooking spray. Add garlic, onions, carrots and celery and saute for 7-10 minutes, stirring occasionally. Transfer to a large crockpot.
  2. Add remaining ingredients to the crock pot, except chicken. Mix to combine. Add chicken breasts and make them sink in and be covered with the rest of ingredients. Cover and cook on Low for 8 hours or on High for 4 hours. Remove chicken breasts, shred with 2 forks and return to the crock pot. If have time, let the chili cook another 30 minutes.
  3. Serve hot, garnished with crumbled low fat feta or blue cheese and chopped cilantro/green onion.
  4. Store: Refrigerate in an airtight container for up to 5 days.
    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 3/4 cup:
Calories: 356.5
Total Fat: 3.3 g
Cholesterol: 73.3 mg
Sodium: 606.1 mg
Total Carbs: 38.5 g
Dietary Fiber: 11.8 g
Protein: 44.5 g
WW Points+: 8

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24 comments on “Crockpot Buffalo Chicken Chili

  1. Last night, we made the tex-mex sweet potato skillet. This is in the crockpot right now. Can’t wait to try it. You are the only healthy cooking blog that has recipes my boyfriend will actually eat – thank you 🙂

  2. Hello, is it necessary to sauté the veggies before adding them to the crock pot? Will they not be cooked or soft if I throw them in with the other ingredients?

    1. Sautéing the vegetables adds more flavour to the dish. Some people like a shortcut and some don’t mind a bit of extra work for a bit more flavour. Up to you.:)

  3. I really enjoyed this recipe! Made it without beans, used Frank’s Buffalo Sauce and added mushrooms and green peppers…nobody here likes beans in their chili! Not spicy at all and a nice change drom regular chili. I will try it with ground beef or ground turkey next!
    Thank you for a great recipe!

  4. Hi Olena – between the two of us we couldn’t eat all of this in one go so we froze what we couldn’t eat! We actually made the filling into quesedilla’s & they were delicious all over again! We used greek yogurt instead of sour cream, added some tomatoes, chives & a sprinkle of low fax tex mex shredded cheese! Yum!

  5. Olena – This was amazing!! Thank you! This is the second recipe of yours I’ve made (Cabbage Roll Casserole was the first) and they are very easy to follow & always turn out great! Thank you again! My boyfriend & I both loved the chili!

    1. That’s awesome, Shannon! Surprisingly even kids like this chili. I thought buffalo sauce would be a problem but not. Always love to hear your feedback.:)

  6. Okay, I have a question for you. I am at work now and I have all the ingredients ready to go at home. I am planning on putting them in the crock pot at lunch. The only thing is my chicken is already cut up instead of the whole chicken breasts. Do you think I should still cook on high for 4 hours? I’m worried the chicken will overcook that way.

    1. I personally don’t think chicken will be overcooked after 4 hours even cut up. What you could do is dice carrots smaller and cook for 3 hours. After 3 hours bigger chunks of carrots won’t be cooked for sure.

        1. Yay! So welcome. You know, my 7 year old asked for seconds too. I really was surprised thinking it would be too spicy or cayenne pepper-y for him. Nope.

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