Slow Cooker Buffalo Chicken Chili – bold buffalo chicken in a creamy broth with beans and vegetables. Hearty, comforting – perfect for busy weeknights, cold days and watching the big game!
Pull out your slow cooker and your cozy sweaters! Slow Cooker Buffalo Chicken Chili checks all the boxes for comfort, spicy heat and the best game day food with almost no effort!
It’s ridiculously easy to make – just load the ingredients in your slow cooker and let it do its magic. Buffalo Chicken Chili may be your new favorite chili recipe!
Whether you’re hosting party, need a quick, practically hands off meal on a busy weeknight or something to spice up a cold and lazy Sunday afternoons watching football – this is it.
WHAT I LOVE ABOUT THIS RECIPE:
- Set It and Forget It – The crock pot does the heavy lifting so you can spend more time doing whatever makes you happy.
- Buffalo Chicken Flavor – Tangy, spicy goodness of buffalo wings without all the mess.
- Customize it – this recipe is medium heat level. Add extra hot sauce for more spice plus all your favorite toppings – crispy tortilla strips, fresh avocado or crumbled blue cheese.
- Hearty Chili – Packed with chicken, beans, and veggies – it’s a fun twist on classic White Chicken Chili but with bold buffalo flavor.
- Crowd-Pleaser – Whether you’re feeding your family or a crowd, this chili will be a hit!
- Grocery store ingredients – no extra trips to specialty stores.
INGREDIENTS TO MAKE SLOW COOKER BUFFALO CHICKEN CHILI:
- boneless skinless chicken breasts
- canned white beans (garbanzo, white kidney, cannellini beans or great northern)
- yellow onion
- celery
- butternut squash
- canned diced tomatoes
- Frank’s buffalo wing hot sauce
- chicken stock
- envelope Hidden Valley ranch dressing mix
- garlic powder
- chili powder
- cumin
- salt and pepper
- frozen or canned corn
- fresh cilantro
- block of cream cheese softened to room temp
HOW TO MAKE SLOW COOKER BUFFALO CHICKEN CHILI:
Add ingredients to slow cooker EXCEPT chicken and cream cheese. Stir well to combine then add chicken, turning to coat it.
Cover and cook on HIGH 3-4 hours or LOW 6-8 hours or until chicken is fork tender.
Use two forks shred the chicken (you can do this while the chicken is still in the slow cooker or transfer it to a cutting board, shred it and return it to the chili).
Add softened cheese (it blends easier adding by heaping teaspoon). Increase heat to HIGH and stir letting the cream cheese warm and melt into the chili (5-7 minutes). The chili will continue to thicken as it sits.
Taste and adjust salt and pepper as you like. Serve warm with toppings.
BEST TOPPINGS FOR BUFFALO CHICKEN CHILI:
The best chili toppings are the ones you like best. Below are a few of my favorites:
- crispy tortilla strips or tortilla chips
- fresh cilantro
- blue cheese crumbles
- minced celery
- fresh or pickled jalapenos
- extra hot buffalo wing sauce
- green onions
- dollop of sour cream
- shredded cheddar cheese
VARIATIONS AND TIP FOR THE BEST BUFFALO CHICKEN CHILI:
Bring cream cheese to room temp so it melts easier into the chili.
Mild or spicier: Use less buffalo sauce for a milder chili – more for added heat — or add 1/4 teaspoon ground cayenne pepper or crushed red pepper flakes if you really like it HOT!
Beans optional: Leave out beans if you’re not a fan. Add extra chicken or veggies to bulk it up.
Leftovers: This chili refrigerates and freezes really well. Make a batch (or double it!) and store leftovers in an airtight container in the fridge up to 3 days or in the freezer up to 3 months.
Black beans use in a pinch – white beans look better because the chili is light color.
Boneless skinless chicken thighs – instead of chicken breasts.
Rotisserie chicken (shredded chicken) is a great sub on especially busy days!
LOOKING FOR MORE BUFFALO CHICKEN RECIPES?
Air Fryer Buffalo Chicken Wings
Tried this creamy Buffalo Chicken Chili recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Slow Cooker Buffalo Chicken Chili
Equipment
- slow cooker/crockpot
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 15 ounce can white beans garbanzo, white kidney, cannellini OR great northern
- 1 cup yellow onion diced
- 2 stalks celery diced
- 1 1/2 cups butternut squash cut in 1" cubes
- 14.5 ounce can diced tomatoes with juices
- 1/2 cup Frank's buffalo wing sauce or to taste
- 1 1/2 cups chicken stock
- 1 envelope Hidden Valley ranch dressing mix
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 1 1/2 cups corn frozen or canned
- 3 tablespoons fresh cilantro finely chopped
- 8 ounce block cream cheese softened to room temperature
Optional Toppings:
- crispy tortilla strips or tortilla chips
- fresh cilantro
- blue cheese crumbles
- minced celery
- fresh or pickled jalapenos
- extra hot buffalo wing sauce
- green onions
- cheese-its
Instructions
- Add ingredients to slow cooker EXCEPT chicken and cream cheese.
- Stir well to combine then add chicken, turning to coat it.
- Cover and cook on HIGH 3-4 hours or LOW 6-8 hours or until chicken is fork tender.Use two forks to shred the chicken (you can do this while the chicken is still in the slow cooker or transfer it to a cutting board, shred it and return it to the chili.Add cream cheese (it blends easier adding by heaping teaspoon). Increase heat to HIGH and stir letting the cream cheese warm and completely melt (5-7 minutes). NOTE: the chili will continue to thicken as it sits.
- Taste and adjust salt and pepper as you like. Serve warm with toppings.
Seriously if you can turn on a slow cooker and use a measuring spoon for a couple of spices, you can make this amazing chili! Super simple — can’t beat the flavor!