I never settle for bland chili when this award winning Slow Cooker Buffalo Chicken Chili brings bold buffalo flavor, tender chicken, and creamy comfort in every bite. One bowl and it is easy to see why this recipe always disappears fast.

Jump to Recipe

I’m obsessed with this Slow Cooker Buffalo Chicken Chili because it has the bold, messy attitude regular chili wishes it had. I love that spicy kick from buffalo wing sauce, the creamy richness from cream cheese, and the way every spoonful tastes like buffalo wings crashed straight into chili night.

But better. It’s thick, tangy, a little fiery, and totally loaded with that craveable bite I keep going back for.

And honestly, boring chili just can’t compete. This is the kind of recipe I make when I want big flavor without acting fancy about it.

Simple, saucy, and award worthy.

Ingredients

Print Recipe (No Advertisments)

Chicken makes it hearty, filling, and perfect for shredding into every spicy bite.
Buffalo sauce brings the tangy heat, so it tastes like game day.
Cream cheese melts in and makes the chili rich, creamy, and cozy.
Chicken broth keeps everything saucy without making it feel too heavy.
Diced tomatoes add a little brightness and help balance the buffalo kick.
Black beans bring fiber, texture, and that stick-to-your-ribs chili feeling.
Corn adds sweet little pops that calm the spice a bit.
Onion and garlic do the behind-the-scenes work, making everything taste better.
Ranch seasoning gives it that classic buffalo chicken vibe you’ll recognize fast.
Chili powder adds warmth without trying to steal the spotlight.
Cheddar melts on top and makes each bowl feel extra comforting.
Blue cheese crumbles are bold, salty, and totally buffalo-approved.
Green onions add fresh crunch, color, and a little bite.
Plus, tortilla chips are basically the best edible spoon here.

Ingredient Quantities

2 pounds boneless skinless chicken breasts

1 cup buffalo wing sauce

8 ounces cream cheese, cubed

1 cup low sodium chicken broth

1 (14.5 ounce) can diced tomatoes, undrained

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen or canned corn, drained

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 packet (about 1 ounce) ranch seasoning mix

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup shredded sharp cheddar cheese, for serving

1/2 cup blue cheese crumbles, for serving

2 green onions, thinly sliced, for garnish

Tortilla chips, for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Place 2 pounds boneless skinless chicken breasts in the bottom of a 6 to 7 quart slow cooker.

2. Add 1 cup buffalo wing sauce, 1 cup low sodium chicken broth, 1 (1
4.5 ounce) can diced tomatoes with juices, 1 (15 ounce) can black beans drained and rinsed, 1 cup corn drained, 1 small yellow onion finely chopped, and 2 cloves garlic minced.

3. Sprinkle 1 packet (about 1 ounce) ranch seasoning mix, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper over the ingredients.

4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.

5. Remove the chicken to a cutting board or bowl, shred with two forks, and return the shredded chicken to the slow cooker.

6. Stir in 8 ounces cream cheese cut into cubes until fully melted and incorporated, creating a creamy chili base.

7. Taste and adjust seasoning if needed; keep the slow cooker on LOW to stay warm until serving.

8. Ladle chili into bowls and top each with 1 cup shredded sharp cheddar cheese as desired and 1/2 cup blue cheese crumbles for tang.

9. Garnish with 2 thinly sliced green onions and serve with tortilla chips on the side if you like.

10. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in a microwave.

Equipment Needed

1. 6 to 7 quart slow cooker
2. Cutting board
3. Chef knife
4. Can opener
5. Measuring cups and spoons
6. Colander or fine mesh strainer
7. Two forks (for shredding) and a medium bowl
8. Silicone spatula or wooden spoon
9. Ladle and serving bowls

FAQ

Q: How long do I cook this in the slow cooker and on what setting?

A: Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is tender and shreds easily.

Q: Can I substitute chicken thighs for breasts?

A: Yes. Boneless skinless thighs work well and stay extra juicy; use the same time and settings.

Q: How do I make the chili thicker if it seems too thin?

A: Shred the chicken and let the chili cook uncovered on HIGH for 20 to 30 minutes to reduce, or stir in 1 to 2 tablespoons cornstarch mixed with cold water and cook 10 to 15 minutes more.

Q: Is there a stovetop or Instant Pot method?

A: For stovetop, simmer covered over low heat 30 to 40 minutes until chicken is cooked and shreds easily. For Instant Pot, cook on Manual/High pressure for 12 minutes with natural release for 10 minutes, then shred chicken and stir in cream cheese to melt.

Q: How spicy will this be and how can I adjust the heat?

A: Heat depends on your buffalo sauce. To mellow it, use a mild wing sauce or reduce the amount to 3/4 cup. To up the heat, add a few dashes of hot sauce or 1/4 teaspoon cayenne pepper.

Q: How long will leftovers keep and how do I reheat them?

A: Store in an airtight container in the refrigerator 3 to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat or in the microwave, stirring occasionally until warmed through; add a splash of chicken broth if needed to loosen texture.

Slow Cooker Buffalo Chicken Chili Recipe Substitutions and Variations

Boneless skinless chicken breasts: use boneless skinless chicken thighs (more fat and flavor), cooked rotisserie chicken (shredded, for faster prep), or extra-firm tofu (cubed, for a vegetarian option).
Buffalo wing sauce: substitute Frank’s or another hot sauce mixed with melted butter or olive oil (to mimic tang and richness), sriracha mixed with a bit of honey (spicier and slightly sweet), or a mild hot sauce plus a tablespoon white vinegar for tang.
Cream cheese: swap in neufchâtel (lower fat, similar texture), full fat Greek yogurt (stir in at end for creaminess), or sour cream (slightly tangier, add near the end to prevent curdling).
Black beans: replace with pinto beans, kidney beans, or a can of white beans (cannellini) for a different texture and flavor profile.

Pro Tips

1. Brown the chicken quickly in a hot skillet before adding to the slow cooker to build deeper flavor and a slightly firmer texture if you dislike mushy meat.

2. Soften the cream cheese to room temperature or cut into small cubes so it melts smoothly into the chili and avoids lumps.

3. If the finished chili is too thin, mash a few beans against the side of the pot and stir them back in, or cook uncovered on LOW for 20 to 30 minutes to reduce and thicken without losing flavor.

4. Taste before adding extra salt. The ranch mix, canned tomatoes and cheeses can push sodium up, so add more salt or hot sauce only after a final taste.

5. For easy meal prep, cool completely, portion into airtight containers and refrigerate. Reheat gently over low heat with a splash of broth or water to loosen the sauce and preserve a creamy texture.

Slow Cooker Buffalo Chicken Chili Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

489

kcal

Equipment: 1. 6 to 7 quart slow cooker
2. Cutting board
3. Chef knife
4. Can opener
5. Measuring cups and spoons
6. Colander or fine mesh strainer
7. Two forks (for shredding) and a medium bowl
8. Silicone spatula or wooden spoon
9. Ladle and serving bowls

Ingredients

2 pounds boneless skinless chicken breasts
1 cup buffalo wing sauce
8 ounces cream cheese, cubed
1 cup low sodium chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen or canned corn, drained
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 packet (about 1 ounce) ranch seasoning mix
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese, for serving
1/2 cup blue cheese crumbles, for serving
2 green onions, thinly sliced, for garnish
Tortilla chips, for serving (optional)

Directions

Place 2 pounds boneless skinless chicken breasts in the bottom of a 6 to 7 quart slow cooker.
Add 1 cup buffalo wing sauce, 1 cup low sodium chicken broth, 1 (1
5 ounce) can diced tomatoes with juices, 1 (15 ounce) can black beans drained and rinsed, 1 cup corn drained, 1 small yellow onion finely chopped, and 2 cloves garlic minced.
Sprinkle 1 packet (about 1 ounce) ranch seasoning mix, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper over the ingredients.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
Remove the chicken to a cutting board or bowl, shred with two forks, and return the shredded chicken to the slow cooker.
Stir in 8 ounces cream cheese cut into cubes until fully melted and incorporated, creating a creamy chili base.
Taste and adjust seasoning if needed; keep the slow cooker on LOW to stay warm until serving.
Ladle chili into bowls and top each with 1 cup shredded sharp cheddar cheese as desired and 1/2 cup blue cheese crumbles for tang.
Garnish with 2 thinly sliced green onions and serve with tortilla chips on the side if you like.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in a microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.