This Buffalo Chicken Chili Recipe is a crowd-pleaser with Buffalo sauce, shredded chicken, and flavorful spices. Just toss everything in, let it cook, and dig in!
author’s note
Buffalo Chicken Chili That Brings the Crowd!
I’ve always been a huge Buffalo chicken fan, and I know I’m not alone. Buffalo Chicken Wraps, Buffalo Chicken Pasta, Buffalo Chicken Lettuce Wraps, and Buffalo Chicken Bowls are all regulars at my house. But this chili? It takes the crown.
I wanted all that tangy, spicy Buffalo flavor in something extra cozy and filling, so I turned it into a slow cooker chili. The chicken gets super tender, the cream cheese makes everything nice and creamy, and the beans and corn bulk it up enough to make it a full meal. Add Cheddar, avocado, green onions, and plenty of tortilla chips on top and it’s hard to beat.
Buffalo Chicken Chili Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Chicken thighs | Use chicken breasts if you prefer leaner meat (just keep an eye so they don’t dry out) |
| White navy beans | Any white bean (cannellini, great northern) will work |
| Fire-roasted tomatoes | Regular diced tomatoes work fine |
| Buffalo wing sauce | Adjust heat by adding more or less sauce |
| Cream cheese | Use Neufchâtel for lighter or add a splash of heavy cream instead |
Quick Tip
It is satisfying to using freeze-dried herbs when fresh ones are harder to find. They keep great flavor and come already chopped, making them reliable for Buffalo Chicken Chili.
chelsea’s recipe tip
Toppings To Choose From
- Cheese: Sharp Cheddar, Monterey Jack, or even blue cheese crumbles.
- Creamy coolness: Avocado slices, guac, sour cream, or plain Greek yogurt.
- Crunch: Green onions, tortilla strips, or tortilla chips for dipping.
- Fresh pop: Cilantro or chives for a bright finish to this buffalo chicken chili recipe.
How To Make Buffalo Chicken Chili Recipe
- Load slow cooker: Add chicken, beans, tomatoes, corn, broth, Buffalo, and spices.
- Cook low & slow: 5–8 hours on low or 3–5 hours on high.
- Shred chicken: Take out chicken, shred with two forks, return to pot.
- Add cream cheese: Stir until melted and creamy.
- Finish & serve: Mix in herbs, adjust seasoning, and load up with toppings.
Storage
- Refrigerate: Store leftover buffalo chicken chili recipe in an airtight container in the refrigerator for 3–5 days.
- Freeze: Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove or in the microwave over a low burner to avoid curdling, stirring occasionally until heated through.
More Slow Cooker Soup Recipes:
Tacos
slow cooker Shredded Chicken Tacos
Dinner
slow cooker Chili
Soups And Stews
slow cooker Quinoa Chili
Sandwiches
French Dip Sandwich (slow cooker)
