A recipe for loaded buffalo chicken chili with shredded chicken, vegetables and two varieties of beans. This chili is packed with flavor and made even easier in the slow cooker! A perfect meal for those cooler months.

Slow Cooker Two Bean Buffalo Chicken Chili Recipe from bakedbyrachel.com

You know what I love about Fall? Besides apples (duh), the changing leaves and cooler weather? I love that it’s officially slow cooker season…finally! Now don’t get me wrong, I use it year round BUT I know a lot of people reserve it for the cooler months… which just so happens to be now through like April for those of us in the northern states. Those of you in warmer states or countries, turn up your ac and pretend it’s cool, k?

Slow cooking should be a year round thing if you ask me, but it’s especially fun in the cooler months because it means you can throw all of your ingredients together and come back to it hours later just in time to enjoy a warm meal. A delicious meal with hardly any effort put into it, just let the slow cooker do all of the work. But if anyone says you must have slaved away, I definitely recommend playing along.

Slow Cooker Two Bean Buffalo Chicken Chili Recipe from bakedbyrachel.com

So what you see here… is a reinvented chili from long ago. I’m dubbing this throwback Thursday: food edition. Maybe I’ll even make a new tag for that. ;) I can’t promise I’ll always have an updated version of older recipes on Thursdays but that could be something fun to play around with.

In any case… you need this slow cooker buffalo chicken chili in your life. It’s the perfect chili for buffalo lovers. It is loaded with shredded chicken, veggies, beans and has just the right amount of kick, creating a truly outstanding chili that is perfect for any night of the week.

Slow Cooker Two Bean Buffalo Chicken Chili Recipe from bakedbyrachel.com

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Slow Cooker Two Bean Buffalo Chicken Chili

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6 plus
A loaded buffalo chicken chili with shredded chicken, vegetables and two beans. This chili is made even easier in the slow cooker! Perfect for cooler months.


  • 1 1/2 lb chicken breast, must not be frozen
  • 1/2 tsp salt
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp ground black pepper
  • 3/4 C yellow onion, chopped
  • 3/4 celery, chopped
  • 3/4 C carrots, chopped
  • 3/4 C whole kernel corn
  • 4 cloves garlic, minced
  • 28 oz petite diced tomatoes, drained
  • 15 oz black beans, drained and rinsed well
  • 15 oz northern white beans, drained and rinsed
  • 2 1/2 C chicken broth
  • 1/2 C buffalo wing sauce


  • Blue cheese crumbles
  • Green onions
  • Celery sticks


  • Add whole chicken breasts to the bowl of a 5-6 quart slow cooker. Sprinkle chicken with seasonings, followed by chopped vegetables, beans, tomatoes and chicken broth. Cook on high for 4 hours or on low for 8 hours.
  • Remove chicken breasts to shred. Return shredded chicken to slow cooker. Add buffalo wing sauce, stir to distribute. Serve warm with optional toppings.


Recipe serves roughly 6-10.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Soup
Cuisine: American
Keywords: Slow cooker

More slow cooker recipes to try:
Slow cooker chicken tortilla soup
Slow cooker sausage and poblano chili
Slow cooker New England clam chowder
Slow cooker loaded potato soup
Slow cooker Mexican chicken chili
Slow cooker Italian wedding soup
Slow cooker corn and bacon chowder with shrimp
and many more!!!

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