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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Slow Cooker Buffalo Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
This Slow Cooker Buffalo Chicken Chili combines tender shredded chicken with white beans, fire-roasted tomatoes, and a spicy buffalo sauce. It's creamy and comforting with cream cheese and fresh cilantro blended in, making for a perfect hearty and flavorful meal.
Ingredients
Main Ingredients
- 1 ½ lbs chicken breasts
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 (15-ounce) cans fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
Spices and Herbs
- 2 teaspoons dried chives
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
Finishing Ingredients
- 8 ounces cream cheese or Greek yogurt
- ¼ cup chopped cilantro
Toppings (Optional)
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Blue cheese
- Green onions
- Cornbread
Instructions
- Add ingredients to slow cooker: Place chicken breasts, white beans, fire-roasted tomatoes, chicken stock or broth, buffalo or hot sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Close the lid securely.
- Cook chicken: Cook on low for 6 to 8 hours or on high for 4 hours until the chicken is fully cooked and tender.
- Shred chicken: Carefully remove the lid and transfer the chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces.
- Combine shredded chicken: Return the shredded chicken to the slow cooker and stir well to incorporate it evenly throughout the chili.
- Add cream cheese and cilantro: Add the chopped cilantro and cream cheese to the slow cooker. Stir thoroughly until the cream cheese is melted and fully mixed into the chili, creating a creamy texture.
- Serve and garnish: Serve the chili hot. Optionally, top with sour cream, shredded cheese, crushed tortilla chips, or other favorite chili toppings.
Notes
- If you prefer ground chicken, brown 2 lbs ground chicken in a skillet before adding to the slow cooker with the remaining ingredients.
- Great Northern beans were used, but cannellini or navy beans are good substitutes.
- Use toppings such as blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro for extra flavor.
- To make this in an Instant Pot, add all ingredients and pressure cook on high for 8 minutes. Quick release steam, shred chicken, return to pot, then set to sauté mode and stir in cream cheese and cilantro until melted.
- For stovetop preparation, combine ingredients in a large pot or Dutch oven, bring to a boil over medium-high heat, then reduce to low and simmer 20 minutes or until chicken reaches 165°F. Shred chicken and stir in cream cheese and cilantro before serving.
- Dairy-free option: replace cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream and top with dairy-free toppings like green onions and tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
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