Why You’ll Love This Recipe
If you’re a fan of buffalo wings, you’re going to love this unique and flavorful chili. It’s spicy, savory, creamy, and totally satisfying. Made in the slow cooker, it’s a hands-off recipe that lets you set it and forget it. It’s high in protein, customizable, and sure to be a hit with anyone who enjoys bold, crave-worthy flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- White beans (cannellini or great northern, drained and rinsed)
- Diced tomatoes (with juices)
- Buffalo wing sauce
- Chicken broth
- Ranch seasoning mix
- Cream cheese (cubed)
- Shredded cheddar cheese
- Onion (chopped)
- Garlic (minced)
- Optional toppings: green onions, blue cheese crumbles, sour cream
Directions
- Place chicken breasts or thighs in the bottom of a slow cooker.
- Add beans, diced tomatoes, chopped onion, garlic, buffalo sauce, chicken broth, and ranch seasoning.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add cubed cream cheese and shredded cheddar. Stir until melted and well combined.
- Cover and cook for another 10–15 minutes, until everything is creamy and heated through.
- Serve hot with desired toppings.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: 6 hours 10 minutes (on low)
Variations
- Add vegetables: Mix in corn, celery, or chopped bell peppers for more texture and nutrients.
- Make it spicier: Use extra hot buffalo sauce or add cayenne pepper.
- Lower the heat: Mix in more cream cheese or sour cream to mellow the spice.
- Swap the beans: Use black beans or kidney beans instead of white beans.
- Use rotisserie chicken: Shred and add in the last hour of cooking for a shortcut.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
To freeze, allow the chili to cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned chicken for this recipe?
Yes, canned chicken can be used, but fresh or rotisserie chicken provides better flavor and texture.
Is buffalo chicken chili very spicy?
It has a moderate kick, but you can adjust the heat by using mild or hot buffalo sauce and adding more or less cream cheese.
Can I make this without cream cheese?
Yes, but the cream cheese gives it a rich, creamy texture. Greek yogurt or sour cream can be used as a substitute.
What’s the best buffalo sauce to use?
Any bottled buffalo wing sauce works. Choose based on your preferred spice level and flavor.
Can I cook this on the stovetop instead?
Yes, simmer everything (except the cheeses) in a large pot for 30–40 minutes, then stir in cream cheese and cheddar to finish.
How do I make it thicker?
Let the chili cook uncovered for the last 30 minutes or stir in a slurry of cornstarch and water for a thicker consistency.
Can I use frozen chicken?
Yes, but ensure the chicken reaches a safe internal temperature of 165°F. Increase cooking time if using frozen.
What toppings go well with buffalo chicken chili?
Top with blue cheese crumbles, green onions, diced avocado, tortilla strips, or a dollop of sour cream.
Is this chili keto-friendly?
It can be made keto-friendly by omitting beans and using more chicken and vegetables instead.
Can I double the recipe?
Yes, this recipe doubles well. Make sure your slow cooker has enough capacity to hold all the ingredients.
Conclusion
Slow Cooker Buffalo Chicken Chili is a spicy, creamy, and satisfying meal that brings a fun and flavorful twist to your chili game. With just a few minutes of prep and the magic of the slow cooker, you’ll have a crowd-pleasing dish that’s perfect for weeknights, parties, or anytime you’re craving bold, comforting flavors.
PrintSlow Cooker Buffalo Chicken Chili
Slow Cooker Buffalo Chicken Chili is a bold, spicy, and creamy twist on classic chili, made with tender shredded chicken, white beans, buffalo sauce, and melty cheeses. It’s perfect for game day, family dinners, or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 3/4 cup buffalo wing sauce
- 1 cup chicken broth
- 1 packet ranch seasoning mix
- 1 block (8 oz) cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- Optional toppings: green onions, blue cheese crumbles, sour cream
Instructions
- Place chicken in the bottom of the slow cooker.
- Add beans, diced tomatoes, onion, garlic, buffalo sauce, chicken broth, and ranch seasoning.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through.
- Remove chicken, shred with two forks, then return it to the slow cooker.
- Add cream cheese and shredded cheddar. Stir until melted and combined.
- Cover and cook for an additional 10–15 minutes until creamy and hot.
- Serve hot with your favorite toppings.
Notes
- Use rotisserie or canned chicken for quicker prep—add in the last hour.
- Adjust heat with more or less buffalo sauce or extra cream cheese.
- Add veggies like corn, bell peppers, or celery for added nutrition.
- Make it keto-friendly by omitting the beans.
- This recipe doubles easily for a crowd—use a large slow cooker.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1100mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg
