A Spicy Perspective

Buffalo Chicken Chili (Stovetop, Crockpot & Instant Pot)

Buffalo Chicken Chili Recipe – A fun twist on classic chili with the spicy and rich flavors of buffalo chicken! This fantastically easy chicken chili recipe can be prepared on the stovetop, in a Crockpot or Instant Pot.

buffalo chicken chili recipe

You might have noticed we are fans of all things buffalo. Like, big fans.

From traditional Crispy Baked Wings and Buffalo Chicken Stuffed Peppers to fun and exciting Buffalo Blue Cheese Popcorn and Buffalo Ahi Tuna Tacos, I love figuring out ways to incorporate our favorite hot sauce into recipes.

We wanted to create something new this season with the classic flavors of buffalo chicken, but in a totally different form. This Buffalo Chicken Chili recipe is in honor of my daughter, Ava, who thinks that all of the best recipes come in chili form. She’s not wrong!

Prepare it as a Crockpot or Instant Pot chicken chili, or easily cook it on the stovetop. Any way you make it, this dish is bold and hearty, and bursting with flavor.

instant pot crockpot buffalo chicken chili

The Best Buffalo Chicken Chili

Homemade Buffalo Chicken Chili is easy to make and tastes – in a word – amazing. Each bowl is perfectly comforting, spicy, and rich without being too heavy.

Enjoy your favorite party food, served as a hearty main dish in a bowl, loaded with veggies and beans. We’ve combined chicken wings with a classic chili recipe that’s brimming with beans, savory chicken, and a healthy dose of Buffalo hot sauce. The result is a hearty, zesty dish that explodes with flavor in every bite.

Plus, this recipe is as easy to make as it is delicious to eat! You can cook it on the stovetop or Instant Pot for a quick dinner any night of the week, or prepare using a Crockpot for a relaxing weekend meal.

chicken chili with buffalo sauce

What Ingredients You Need

Here is everything needed to make our Buffalo Chicken Chili recipe:

  • Olive oilor butter
  • Onionpeeled and chopped
  • Garlicminced
  • Celerydiced
  • Carrotsdiced
  • Boneless chicken thighsor breasts
  • Canned red kidney beans rinsed and drained
  • Canned crushed tomatoes
  • Canned diced green chilesyour choice of mild or hot
  • Frank’s RedHot cayenne peppers sauceamount depending on desired spice level

I like to serve this spicy chicken chili with plenty of sour cream and cheese on the side to help cut the heat. It’s also great with a generous sprinkling of fresh chopped scallions.

chopped onions, carrots, celery

How to Make Easy Buffalo Chicken Chili on the Stovetop

Below I share with you how to make this as a fast stovetop chili recipe. It’s ready in less than an hour, from start to finish, with only a handful of simple steps.

Check out the full recipe card at the bottom of the post for instructions for making the best Crockpot or Instant Pot Chicken Chilis!

For preparing on the stovetop, start by setting a large 6 quart pot over medium heat. Then add the olive oil, onions, garlic, and a generous amount of salt and pepper. Sauté for a couple of minutes before adding the celery and carrots. Stir and sauté another few minutes to soften the veggies

Then snuggle the whole chicken pieces into the pot with the onion, celery and carrots.

meat with chopped veggies

Next add in the rinsed and drained beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup of sauce.

If you are nervous about the heat level, start with ½ cup of Frank’s RedHot, and use mild green chiles as well. You can always add more hot sauce later!

Get the Complete (Printable) Buffalo Chicken Chili Recipe with Easy Stovetop, Crockpot & Instant Pot Methods Below. Enjoy!

Frank's RedHot sauce

Cover the pot and simmer the Buffalo Chicken Chili for about 20 minutes. Be sure to stir every 5 minutes or so to make sure that the beans do not stick to the bottom.

Once the chicken is cooked through and fork-tender, remove the pieces with tongs and move to a bowl or plate. Use two forks to shred into bite-size chunks, and then place the shredded chicken back into the chili. Stir to combine.

crockpot chicken chili

Simmer another several minutes, stirring regularly. Serve warm, or allow to cool to room temperature before storing.

Ideas for Serving Buffalo Chicken Chili

Enjoy zesty, chunky Buffalo Chicken Chili with any number of your favorite goodies. Set out little bowls filled with various toppings and let everyone serve themselves!

Here are a few ideas for toppings:

  • Sour cream
  • Shredded cheddar cheese
  • Crumbled blue cheese
  • Chopped scallions

You also can serve chili with a bowl of tortilla chips or other corn chips for a tasty bit of crunch.

easy instant pot chicken chili

How to Store Leftover Chili

Buffalo Chicken Chili will keep well in the fridge for up to 4 days if sealed in an airtight container. The flavors get even bolder as they sit together!

This is a terrific recipe to freeze. Once cooled pour into a freezer-safe container and keep for up to 3 months in the freezer. It’s a good idea to wrap the container in aluminum foil if you plan to keep in stored for the full 3 months.

easy buffalo chicken chili

Looking for More Fabulous Buffalo Chicken Recipes?

Buffalo Chicken Chili (Stovetop, Crockpot, and Instant Pot)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Buffalo Chicken Chili is a fun, spicy twist on classic chicken chili recipes that can be made on the stovetop, or in a Crockpot or Instant Pot.
Servings: 8 servings

Ingredients

Instructions

Stovetop:

  • Set a large 6 quart pot over medium heat. Add the olive oil, onions, and garlic. Salt and pepper generously. Then sauté for 2-3 minutes. Next add the celery and carrots. Stir and sauté another 3-5 minutes to soften.
  • Place the whole chicken pieces in the pot. Add in the beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup of sauce. If you are nervous about the heat level, start with ½ cup, and use mild green chiles as well. (You can also add more Frank’s RedHot later.)
  • Cover and simmer for 20-25 minutes, stirring every 5 minutes, so the beans don’t stick to the bottom.
  • Once the chicken is cooked through, remove the chicken pieces with tongs and use two forks to shred into bite-size chunks. Place the shredded chicken back into the chili. Stir to combine.
  • Simmer another 10-15 minutes, stirring regularly. Serve warm, with sour cream, cheese, and scallions.

Crockpot:

  • Set a large skillet over medium heat. Add the olive oil, onions, and garlic. Salt and pepper generously. Then sauté for 2-3 minutes. Next add the celery and carrots. Stir and sauté another 3-5 minutes to soften.
  • Move the veggies to a large 6 quart slow cooker. Place the whole chicken pieces in the crock. Add in the beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup sauce. If you are nervous about the heat level, start with ½ cup, and use mild green chiles as well. (You can also add more Frank’s RedHot later.)
  • Cover the crock pot and set on LOW for 5-6 hours, or on HIGH for 2-3 hours.
  • Once the chicken is cooked through, remove the chicken pieces with tongs and use two forks to shred into bite-size chunks. Place the shredded chicken back into the slow cooker. Stir to combine.
  • Simmer another 10-15 minutes. Serve warm, with sour cream, cheese, and scallions.

Instant Pot:

  • Pull out a large 6 quart Instant Pot and set to Sauté. Add the olive oil, onions, and garlic. Salt and pepper generously. Then sauté for 2-3 minutes. Next add the celery and carrots. Stir and sauté another 3-5 minutes to soften.
  • Place the whole chicken pieces in the pot. Add in the beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup sauce. If you are nervous about the heat level, start with ½ cup, and use mild green chiles as well. (You can also add more Frank’s RedHot later.)
  • Lock the lid into place and set on Pressure Cook High for 15 minutes Then perform a Quick Release. Once the valve button drops it is safe to open the pot.
  • Remove the chicken pieces with tongs and use two forks to shred into bite-size chunks. Place the shredded chicken back into the slow cooker. Stir to combine.
  • Simmer another 10-15 minutes on the Sauté setting. Serve warm, with sour cream, cheese, and scallions.

Notes

Adjust the spicy heat to your liking, by using mild or hot green chiles, and a little or a LOT of cayenne pepper sauce!
Leftovers will well stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving, Calories: 411kcal, Carbohydrates: 37g, Protein: 26g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 83mg, Sodium: 1523mg, Potassium: 1100mg, Fiber: 11g, Sugar: 7g, Vitamin A: 3118IU, Vitamin C: 57mg, Calcium: 100mg, Iron: 6mg
Course: Main, Main Course
Cuisine: American
Author: Sommer Collier

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2 comments on “Buffalo Chicken Chili (Stovetop, Crockpot & Instant Pot)”

  1. This is so delicious- and it’s one that’s even better the next day!

  2. The flavor combos in the recipe are fantastic! I loved every part of it!