There’s something so comforting about a bowl of chili that warms you right to your core, and this Slow Cooker Buffalo Chicken Chili Recipe brings that cozy feeling with a spicy kick you won’t forget. It’s like your favorite buffalo wings and hearty chili had the best baby ever—and yes, it’s as delicious as it sounds.

A black slow cooker filled with creamy, light brown soup with visible small chunks of chicken and tomatoes. The soup is topped with light yellow shredded cheese, green chopped herbs, slices of light green avocado, and broken yellow tortilla chips. A metal ladle scoops out some of the soup, showing the thick, mixed texture. Around the cooker are white small bowls with chopped green onions, herbs, and shredded cheese, as well as some whole and broken tortilla chips scattered on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe
Top Tip
How to Serve Slow Cooker Buffalo Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Buffalo Chicken Chili Recipe

Why You'll Love This Recipe

This Slow Cooker Buffalo Chicken Chili Recipe instantly became one of my go-to comfort foods, especially when the days get chilly or I want something that feels like a hug in a bowl. Its unique blend of buffalo sauce heat with creamy, savory chili makes it stand out from the usual recipes—plus, it’s so easy to throw together and practically cooks itself.

Hands-off cooking: Toss everything in the slow cooker and walk away—minimal prep, maximum flavor.
Bold, balanced heat: The buffalo sauce packs a punch but the cream cheese smooths it out perfectly for any spice tolerance.
Protein-packed comfort: Tender shredded chicken and creamy white beans create a filling, hearty meal.
Super versatile: You can easily swap ingredients or toppings to tailor it to your mood or what you have on hand.

Ingredients & Why They Work

Every ingredient in this Slow Cooker Buffalo Chicken Chili Recipe works together to create layers of flavor and creamy texture. Having good-quality chicken breasts and flavorful broth makes a big difference, and don’t skip the fire-roasted tomatoes—they add a subtle smoky depth that’s so satisfying.

Flat lay of fresh whole chicken breasts, two small piles of rinsed white beans, bright fire-roasted tomatoes with charred skins, a small white bowl of golden chicken broth, a small white bowl filled with vibrant orange buffalo hot sauce, a neat pile of dried chives, a tiny heap of garlic powder, small mounds of dried dill, onion powder, paprika, kosher salt, and chili powder arranged symmetrically, a smooth block of cream cheese, a small bunch of bright green chopped cilantro all placed on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choose fresh, skinless breasts to shred easily after cooking.
White beans: Great Northern or cannellini beans are perfect for a creamy bite without overpowering the chili.
Fire-roasted tomatoes: Bring a subtle smokiness missing from regular tomatoes, boosting complexity.
Chicken stock or broth: Adds a savory, rich base that enhances every ingredient.
Buffalo or hot sauce: The star of the dish, delivering that classic tangy, spicy flavor.
Dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, chili powder: A blend that layers the spiced flavor and unites everything in the pot.
Cream cheese (or Greek yogurt): Melts into the chili to create that perfect creamy finish and balances the heat.
Chopped cilantro: Added at the end for a fresh herb pop—don’t skip this if you want brightness.
Toppings: Sour cream, shredded cheese, or crushed tortilla chips add texture and cool the spice when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Slow Cooker Buffalo Chicken Chili Recipe is how easy it is to personalize. I often tweak the spice level depending on the crowd, and I love swapping out cream cheese for Greek yogurt when I want something a little lighter but still creamy. Feel free to adjust the heat or toppings to make it truly yours.

Ground chicken variation: When short on time, browning 2 pounds of ground chicken before adding it to the slow cooker gives the chili a different texture and cooks faster.
Dairy-free swap: Use dairy-free cream cheese alternatives or canned coconut cream to keep it creamy without dairy, perfect for those with allergies.
Instant Pot method: If you’re pressed for time, this chili comes together beautifully in an Instant Pot—pressure cook for 8 minutes and then add cream cheese last for that silky finish.
Adjust spice level: Play with more or less buffalo sauce or add a bit of honey if you want a touch of sweetness to mellow the heat.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe

A white round bowl filled with creamy, light brown soup with visible chunks of tomatoes and chicken mixed in. On top, there are three layers of toppings: bright green sliced avocado arranged in small fans, crispy yellow tortilla chip pieces scattered unevenly, and a sprinkle of shredded white cheese. Fresh green chopped herbs and thinly sliced green onions are sprinkled over everything. To the left of the bowl, there are whole yellow tortilla chips on a white marbled surface. A white speckled bowl with bright green lime wedges sits above the main bowl, and on the right side, there is a small bowl of finely chopped green herbs. A spoon with a silver head and a brown handle is resting inside the soup bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Load the Slow Cooker

This is the easiest part: just dump the chicken breasts, drained white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all your spices into the slow cooker. I usually give it a gentle stir before popping the lid on. Pro tip: Don’t add the cream cheese yet—that comes later to keep it nice and creamy.

Step 2: Slow Cook and Shred

Cook on low for about 6 to 8 hours or on high for 4 hours. When time’s up, fish the chicken breasts out and shred them using two forks on a cutting board—this shredding step really lets the chicken soak up the chili flavors. Once shredded, stir the chicken back into the pot to mix everything beautifully.

Step 3: Creamy Finish

Next, stir in the cream cheese and chopped cilantro right in the slow cooker. The cream cheese melts slowly and makes the chili silky and rich without extra effort—it’s one of my favorite little secrets for a luscious texture without cream or milk.

Step 4: Serve and Enjoy!

Ladle into bowls and add your favorite toppings—maybe sour cream, shredded cheddar, or crushed tortilla chips. This chili is best hot but leftovers reheat like a dream.

Top Tip

From my experience, a few tweaks can make your Slow Cooker Buffalo Chicken Chili Recipe even better and keep your kitchen stress-free.

Season your broth: Use a well-seasoned chicken broth or stock—it’s the flavor base and worth investing in or making homemade.
Don’t rush shredding: Wait until the chicken is fully cooked and tender to shred—it pulls apart easily, keeps texture, and absorbs flavors more.
Cream cheese timing: Add cream cheese only after cooking to prevent it from curdling and to preserve that silky texture.
Taste and tweak: Give the chili a quick taste just before serving and adjust salt or hot sauce—small tweaks make a huge difference.

How to Serve Slow Cooker Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

I really love to top this chili with a dollop of sour cream or cool Greek yogurt to balance the heat, plus some shredded sharp cheddar or crumbled blue cheese for that tangy punch. Fresh chopped cilantro or sliced green onions add a fresh flavor boost. Also, crushed baked tortilla chips bring a lovely crunch that complements the creamy chili perfectly.

Side Dishes

I usually serve this chili with classic cornbread—there’s just something about the sweetness cutting through the spice that feels like a match made in heaven. A simple green salad dressed with lemon juice or a light vinaigrette is another great choice to brighten the plate.

Creative Ways to Present

For game days or family gatherings, I like to serve this chili in small mason jars for easy handling. Another fun idea is to turn it into a chili bar—set out bowls of toppings like shredded cheese, green onions, sour cream, and chips so everyone can customize. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days, which makes for perfect work lunches or quick dinners. The flavors actually deepen overnight, so I often enjoy it even more the next day.

Freezing

This chili freezes beautifully. I portion it into freezer-safe bags or containers, leaving some room for expansion. When you’re ready, thaw in the fridge overnight and reheat gently on the stove or microwave.

Reheating

To reheat, stir the chili on the stove over medium-low heat until warmed through, adding a splash of broth if it’s a bit thick. Stir occasionally to keep the cream cheese from sticking. Microwave reheats work fine too—just reheat in short bursts, stirring in between.

Frequently Asked Questions:

Can I make this Slow Cooker Buffalo Chicken Chili Recipe with ground chicken instead of breasts?

Yes! You can brown 2 pounds of ground chicken in a skillet first, then add it to the slow cooker with the other ingredients. This method speeds up cooking and gives a different texture that’s just as delicious.

How spicy is this buffalo chicken chili?

The chili has a medium heat level thanks to the buffalo sauce, which is tangy and spicy but not overwhelming. You can always adjust the amount of hot sauce to make it milder or bump up the spice if you like it hotter.

Can I make this recipe dairy-free?

Absolutely! Swap the cream cheese for a dairy-free alternative like Kite Hill’s dairy-free cream cheese or use canned coconut cream for richness. Use dairy-free toppings like green onions and tortilla chips to keep it fully dairy-free.

Can I make Slow Cooker Buffalo Chicken Chili in an Instant Pot?

Yes, the Instant Pot is a great option. Add all ingredients (except cream cheese and cilantro) and pressure cook on high for 8 minutes. Quick release the steam, shred the chicken, then turn to sauté mode and stir in cream cheese and cilantro until melted and combined.

Final Thoughts

This Slow Cooker Buffalo Chicken Chili Recipe feels like the kind of meal you want in your regular rotation—not only for its hearty warmth but also because it’s effortlessly delicious and adaptable. I truly recommend giving it a go when you want something cozy that still packs a flavorful punch. Let me know when you try it—I’m always excited to hear your tweaks and favorite toppings!