Getting a hearty, spicy dinner on the table takes just a few minutes of prep when you make this Slow Cooker Buffalo Chicken Chili Recipe. It’s one of those meals that feels indulgent but is surprisingly simple to throw together while you get on with your day.
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Why You'll Love This Recipe
This Slow Cooker Buffalo Chicken Chili Recipe quickly became a favorite in my household because it hits all the right notes: spicy, creamy, and comforting. It’s like buffalo wings met chili on a lazy Sunday and decided to hang out forever. I think you’ll find that once you try it, it’s going to win a spot in your weekly rotation too.
- Effortless Cooking: Toss all the ingredients in the slow cooker in the morning, and dinner’s ready hours later with no fuss.
- Rich, Layered Flavors: The buffalo sauce adds a tangy kick balanced by creamy cheese and herbs that mellow out the heat.
- Versatile Meal: Whether you want to serve it with classic chili toppings or try it over baked potatoes, it adapts well to your taste.
- Great for Meal Prep: Leftovers hold up beautifully, making it perfect for lunches or busy weeknights.
Ingredients & Why They Work
Each ingredient in this Slow Cooker Buffalo Chicken Chili Recipe plays a part in building its bold but balanced profile. From the creamy cheese that softens the spicy buffalo sauce to the white beans that add body and texture, you’ll want to gather them carefully for best results.
- Chicken breasts: I prefer boneless, skinless breasts for easy shredding and lean protein.
- White beans: Great Northern or cannellini beans work best as they hold their shape and add creaminess.
- Fire-roasted tomatoes: These add a smoky note that pairs wonderfully with the buffalo spice.
- Chicken stock: Using stock instead of water enriches the flavor foundation.
- Buffalo or hot sauce: The heart and soul of this recipe, choose your favorite brand or heat level.
- Dried chives & garlic powder: They layer in savory and herbal notes without overpowering.
- Spices (dill, onion powder, paprika, chili powder, kosher salt): These combine to deepen complexity and counterbalance the heat.
- Cream cheese or Greek yogurt: Adds luscious creaminess that mellows the fiery flavors nicely.
- Fresh cilantro: Added at the end for a fresh, bright contrast to the rich chili.
Make It Your Way
One of my favorite things about this Slow Cooker Buffalo Chicken Chili Recipe is how easy it is to tweak. Depending on your mood or pantry, you can easily make it your own without losing the core deliciousness.
- Ground Chicken Variation: I once swapped chicken breasts for ground chicken, browning it first for an even quicker shred-free version that still packs flavor.
- Dairy-Free Swap: For a dairy-free version, I replaced cream cheese with coconut cream and topped with green onions and crunchy tortilla chips — just as satisfying.
- Heat Level: Adjust the amount of buffalo sauce depending on how spicy you want the chili—less for a gentle kick, more for serious heat.
- Bean Choices: I've used navy beans or cannellini interchangeably; just make sure to rinse them well to avoid any canning taste.
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe
Step 1: Gather and Layer Your Ingredients
Start by adding your chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all the dried herbs and spices directly into the slow cooker. No need to do any pre-cooking or chopping, apart from rinsing the beans. This makes prep a breeze—and you can see why it’s one of my go-to weeknight meals.
Step 2: Let It Cook Low and Slow
Set your slow cooker to low for 6 to 8 hours, or high if you’re short on time (about 4 hours). The chicken will cook beautifully and soak up all those flavors. Resist the urge to lift the lid too often, or you’ll extend the cooking time.
Step 3: Shred the Chicken and Stir It In
Carefully remove the chicken breasts to a cutting board and shred them with two forks. This is the satisfying part—watching the tender chicken break apart perfectly after hours of slow cooking. Toss the shredded chicken back into the slow cooker and stir everything together.
Step 4: Creamy Finish with Cheese and Cilantro
Lastly, stir in the cream cheese until melted and velvety. Sprinkle in fresh chopped cilantro for a pop of freshness. Give it one last stir, and your Slow Cooker Buffalo Chicken Chili Recipe is ready to serve—all the comfort of buffalo wings, with the soul-warming feel of chili.
Top Tip
I’ve made this Slow Cooker Buffalo Chicken Chili Recipe more times than I can count, and a few tricks have really helped me nail it every time. These tips will save you from common slip-ups and make the whole process smoother.
- Drain Your Beans Well: Rinsing canned beans prevents any metallic or canning flavor and keeps the broth clean and vibrant.
- Don’t Skip the Shredding: I used to leave chicken whole but shredding it mixes the flavors so much better and gives you those tender bites in every spoonful.
- Use Room Temperature Cream Cheese: Letting it soften before adding helps it melt quickly and incorporate smoothly without clumps.
- Slow Cooker Lid Discipline: Each time you peek, you add 20-30 minutes of cooking time. Trust the process and keep that lid closed!
How to Serve Slow Cooker Buffalo Chicken Chili Recipe
Garnishes
I personally love topping mine with a generous dollop of sour cream and some shredded cheddar cheese. Sometimes I sprinkle crumbled blue cheese on top to channel that classic buffalo wing vibe. A handful of crunchy baked tortilla chips or even some sliced green onions finishes it off perfectly.
Side Dishes
If I’m making a full meal, I usually serve this chili alongside buttery cornbread or a simple green salad. It’s also great over a baked potato or even piled onto nachos for a fun twist.
Creative Ways to Present
For game-day parties or casual gatherings, I like to ladle it into small bread bowls or slow cooker liners to serve family-style. Sometimes I turn it into a buffalo chili dip by adding extra cream cheese and serving it piping hot with veggies and chips for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover chili will last in an airtight container in the fridge for up to 4 days. I always cool it completely before refrigerating to keep the texture and flavor just right. When reheated, it still tastes fresh and satisfying.
Freezing
I freeze leftovers in single-serving portions, which makes quick lunches a breeze. Just thaw overnight in the fridge and reheat on the stove or microwave. The texture holds up well, and the flavors even deepen after freezing.
Reheating
I gently reheat this chili on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water helps keep it from thickening too much. The creamy finish stays perfectly smooth.
Frequently Asked Questions:
Absolutely! Just add all the ingredients (except cream cheese and cilantro) to the Instant Pot, pressure cook on high for 8 minutes, then quick release the steam. Shred the chicken, add the cream cheese and cilantro, and switch to sauté mode until the cheese melts and everything is combined.
You can substitute buffalo sauce with a mix of hot sauce and melted butter to get that classic tangy, spicy flavor. Alternatively, a favorite hot sauce alone can work, though it won’t be quite as creamy or rich.
Yes! Brown 2 pounds of ground chicken in a skillet, then add it to the slow cooker with the rest of the ingredients. This variation is quicker since you don’t need to shred the chicken later, and it still tastes fantastic.
The chili has a noticeable kick thanks to the buffalo sauce and chili powder, but it’s balanced out by the cream cheese. You can absolutely adjust the heat by using more or less buffalo sauce or choosing a milder or hotter sauce based on your preference.
Final Thoughts
This Slow Cooker Buffalo Chicken Chili Recipe has become one of my absolute favorite ways to keep dinner exciting without spending tons of time in the kitchen. Its perfect blend of spicy, creamy, and hearty means I’m always excited to come back to leftovers—and I think you will be too. Give it a try and let it be your next go-to comfort meal; you really can’t go wrong here.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Buffalo Chicken Chili is a hearty, spicy, and creamy dish perfect for cozy nights. Tender chicken breasts simmered with white beans, fire-roasted tomatoes, and buffalo sauce create a flavorful chili with a delightful kick. Cream cheese and fresh cilantro add richness and brightness, making it a delicious and comforting 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
- 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 to taste (e.g., sour cream, shredded cheese, crushed tortilla chips)
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Ensure all ingredients are evenly distributed.
- Cook the Chili: Cover and cook on low for 8 hours or on high for 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred the Chicken: Carefully remove the lid and transfer the chicken breasts to a clean cutting board. Using two forks, shred the chicken into small pieces. Return the shredded chicken to the slow cooker and stir well to combine.
- Add Cream Cheese and Cilantro: Stir in the cream cheese and chopped cilantro until the cheese melts completely, incorporating a creamy texture throughout the chili.
- Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, or crushed tortilla chips for added texture and flavor.
Notes
- Ground Chicken Alternative: Brown 2 lbs of ground chicken in a skillet and add it to the slow cooker with the other ingredients for a quicker prep option.
- Bean Variations: Great Northern beans are used here, but cannellini or navy beans make excellent substitutes.
- Toppings: Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro complement this chili wonderfully.
- Instant Pot Method: Combine all ingredients in the instant pot and pressure cook on high for 8 minutes. Quick release the steam, shred the chicken, then use the sauté function to stir in cream cheese and cilantro until melted.
- Stovetop Method: Place all ingredients in a large pot or Dutch oven, bring to a boil, then simmer on low for 20 minutes until chicken reaches 165°F. Shred chicken and stir in cream cheese and cilantro.
- Dairy-Free Option: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream. Use dairy-free toppings like green onions and tortilla chips for a vegan-friendly version.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg
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