Hearty and delicious Crock-Pot buffalo chicken chili! This comforting chili is so easy to throw together and loaded with flavor.
Bring on all of the slow-cooker meals. This time of year I can go for soup, stew and chili every night for dinner. They’re all so comforting and easy to throw together. This Crock-Pot buffalo chicken chili is perfect for any fall dinner! Also, it makes for great football food with those buffalo flavors.
I actually already have a buffalo chicken chili  recipe on my blog! That one is the stove top version. Also, there are also a few differences in the ingredients. Both options are delicious and easy!
What you need for this recipe:
- chicken breast
- chicken broth or stock
- canned white northern beans
- buffalo sauce
- canned crushed tomatoes
- garlic powder, onion powder, paprika, salt and pepper
- crumbled gorgonzola and ranch for topping if desired
I’m a huge fan of buffalo flavored anything. I have a ton of buffalo chicken inspired recipes on my blog. However, this one really is perfect for this time of year. It’s really easy to make thanks to the Crock-Pot. I used store bought buffalo sauce to make things even more quick and easy! But, feel free to use a homemade recipe if you have one you love. I like using a combination of mild and medium buffalo sauce for this chili recipe. It gives the perfect amount of heat. That being said, you could totally customize this recipe to your heat tolerance.
Other buffalo recipes you will love:
I hope you enjoy this easy slow-cooker recipe!Print 
2 lbs. chicken breast
1 cup carrots, peeled and chopped
3 stalks celery, chopped
3 cups chicken stock
1/2 cup buffalo sauce, I used a combination of mild and medium
1 (15 oz.) can crushed tomatoes
1 (15 oz.) can great white northern beans, drained and rinsed
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt and pepper to taste
crumbled gorgonzola cheese for topping, optional
ranch for topping, optional
chopped green onion or cilantro for topping, optional
Place everything in a slow-cooker besides the crumbled gorgonzola, ranch and green onion and/or cilantro.
Cover and cook on high for 3 – 3.5 hours or on low for 5-6 hours.
Remove chicken and shred with two forks.
Place back in slow-cooker and cook for another 20 minutes on low.
Serve with crumbled gorgonzola, ranch and green onion and/or cilantro if desired.