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Slow Cooker Buffalo Chicken Chili- Dinner Version

Whether there's a big game on the horizon or just a chill in the air, this Slow Cooker Buffalo Chicken Chili has a hearty warmth worth sharing. Celery, chicken, and buffalo sauce bring a classic combination of game day flavors to this easy to make dish.
8 Servings Recipe By Pin Print
Slow Cooker Buffalo Chicken Chili- Dinner Version

Ingredients

  • 1 ¼ cups dice Onion
  • 2 ⅔ cups dice Celery
  • 1 cup dice Carrot
  • 5 teaspoons mince Garlic, Cloves
  • 6 ⅔ cups cook and dice Chicken, Boneless Breasts
  • 5 ⅓ cups drain and rinse Navy Beans, Canned
  • ⅓ cups Chili Powder
  • 2 tablespoons Cumin
  • 1 tablespoon Paprika
  • ½ cups Buffalo Wing Sauce
  • 30 ounces Tomato Sauce
  • 15 ounces Diced Tomatoes, Canned
  • 15 ounces Chili Beans

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sauté onions, carrots and garlic until tender in a small skillet.
  2. Transfer to the slow cooker and add remaining ingredients.
  3. Cook on LOW for 3-4 hours or until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small skillet over medium heat, sauté onions, celery, carrots and garlic until tender.
  2. Allow to cool.
  3. Divide sauteed vegetables between indicated number of gallon freezer storage bags. Follow with the rest of the ingredients. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook in slow cooker on low for 3-4 hours or until heated through.

16 Comments

Join the discussion
  1. So glad you liked it! I was just looking at my bottle of hot sauce in the frig and thinking about making this again!

  2. This looks yummy! My husband and I love anything buffalo!Thanks for linking up for Friday Favorites! I’m featuring you this week. Come grab my featured button if you’d like one.

  3. I made a big pot of this and ate from it for a week before
    finally freezing the last portions for next week’s lunches. I loved
    this chili.

  4. Very good recipe! I made this a few weeks ago and it went over really well with my very picky hubby. It did come out overwhelmingly spicy; not sure if it was the amount chili powder or the Frank’s Red Hot buffalo sauce. I’m defrosted it for dinner tonight. Adding in some corn.

  5. I have a question…the directions say to saute peppers, but there are no peppers in the ingredients? Is the Chili Powder suppose to be Chili Peppers?

    1. Mindy we’ll have to get back to you on that. Tricia developed this recipe and she’s on vacation this week! I would try it with just 15 ounces first and if you feel it needs more beans to be more of a chili, go ahead and add another two cans. I haven’t heard of many complaining of too many beans in chili 😉

    1. Great suggestion Jan. I will pass it on to our recipe development team, but until then, this recipe is almost whole foods as is. You just have to choose a buffalo sauce that doesn’t have a lot of sugar or additives. Franks Red Hot is a good one, or Tessamae’s. The only other ingredient that is questionable is the chili beans. You could simply add a can of plain beans (such as kidney or pinto) and add some extra chili seasoning from your pantry. Enjoy!

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