Slow-Cooker Buffalo Chicken Chili

  • Level: Easy
  • Yield: 8 servings
  • Total: 4 hr 10 min
  • Active: 10 min


2 cups low-sodium chicken broth

One 15-ounce can cannellini beans, drained and rinsed 

Two 4-ounce cans chopped green chiles 

1/2 cup Buffalo wing sauce 

1 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

4 cloves garlic, minced 

3 stalks celery, diced 

1 bay leaf 

1 rotisserie chicken, skin discarded, meat shredded 

1 jalapeno, seeds and membranes removed, minced 

1 medium yellow onion, diced 


  1. For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
  2. In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours. 
  3. Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.
Let's Get Cooking!

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15 Reviews

Luisa R.

Made this recipe today! I used it more as a template, and it turned out great. I bought chicken breast tenderloins and seasoned them with salt, pepper, chili powder, and paprika. I put those at the bottom of the slow cooker. Then added everything else the recipe calls for! I served with brown rice and Mexican blend cheese on top. SO delicious! Will make again!

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