There’s something incredibly cozy about a warm bowl of chili that also has a spicy kick and creamy texture. That’s exactly what you get with this Slow Cooker Buffalo Chicken Chili Recipe—it’s a mouthwatering blend of tender chicken, smoky spices, and that bold buffalo sauce that’ll have you coming back for seconds (or thirds!).

A black slow cooker filled with a thick light brown soup mixed with small pieces of shredded white chicken and red tomato bits, topped with shredded white cheese, chopped green herbs, slices of light green avocado, and crushed light yellow tortilla chips. A ladle filled with the same soup is resting inside the cooker, showing a close-up of the textured soup with herbs and chicken. Surrounding the cooker on a white marbled surface are scattered light yellow tortilla chips, a small white plate with chopped green onions, a beige bowl with shredded white cheese, and lime wedges on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe
Top Tip
How to Serve Slow Cooker Buffalo Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Buffalo Chicken Chili Recipe

Why You'll Love This Recipe

I was hooked the first time I made this slow cooker chili because it’s hands-off but delivers big on flavor. The spicy buffalo sauce adds a fun twist to classic chili vibes, making it perfect for game nights or chilly evenings when you want comfort food without fuss.

Easy slow cooker meal: Throw everything in the pot in the morning and come home to a fragrant, satisfying dish—minimal effort, maximum reward.
Unique flavor combo: Buffalo sauce meets creamy beans and chicken for a chili that surprises your taste buds.
Customizable heat level: You control how spicy you want it by adjusting your buffalo sauce amount.
Great for leftovers: The flavors deepen and develop overnight, making it even better the next day.

Ingredients & Why They Work

Each ingredient in this chili plays its part beautifully—from the creamy white beans that add body to the chicken that soaks up all those flavors. Here’s a quick rundown on why each one matters and what you might look for at the store.

Flat lay of fresh whole chicken breasts, two small white ceramic bowls each filled with drained white beans, a small white ceramic bowl with fire-roasted diced tomatoes, a larger white ceramic bowl holding golden chicken stock, a small white ceramic bowl of vibrant orange buffalo hot sauce, a small white ceramic bowl containing dried green chives, another small white ceramic bowl with light beige garlic powder, small white ceramic bowls each with dried dill, onion powder, paprika, kosher salt, and chili powder, a small white ceramic bowl with creamy white cream cheese, and a small pile of fresh chopped green cilantro leaves, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Tender and mild-flavored; slow cooking keeps them juicy and shreddable.
White beans: Great Northern or cannellini beans add creaminess and protein—it’s like a chili hug in a bowl.
Fire-roasted tomatoes: Adds smoky depth and a bit of acidity to balance the richness.
Chicken stock or broth: The base that ties everything together with savory warmth.
Buffalo or hot sauce: The star of the show! It brings that spicy, tangy punch that sets this chili apart.
Dried chives, garlic powder, dill, onion powder, paprika, kosher salt, chili powder: These spices build layers of flavor—don’t skip them!
Cream cheese or Greek yogurt: Adds a luscious creaminess that mellows out the heat and rounds the chili perfectly.
Chopped cilantro: Freshness and bright color to finish things off beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with different heat levels—sometimes cranking up the buffalo sauce for a fiery kick, other times toning it down with extra cream cheese or Greek yogurt to keep it mellow and kid-friendly. It’s easy to tailor this chili to your mood and guests.

Variation: I once swapped chicken breasts for ground chicken browned on the stove first when I was short on time—it turned out just as rich and flavorful, with a slightly different texture.
Dairy-free option: Using dairy-free cream cheese or coconut cream works beautifully if you want to avoid dairy without sacrificing that rich creaminess.
Instant Pot version: If you’re short on time, pressure cooking speeds it up just right—great for busy weeknights.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe

A white bowl filled with creamy tan soup with bits of red tomato and green herbs mixed in, topped with broken yellow tortilla chips, shredded white cheese, thinly sliced green onions, chopped cilantro, and slices of fresh green avocado on one side. There is a silver spoon with a wooden handle resting inside the bowl. Around the main bowl, there is a speckled white round dish holding lime wedges, a smaller white round bowl with chopped green herbs, extra shredded white cheese in a white bowl at the bottom right, and another white bowl with the same soup partially visible at the bottom left. On the top left, there are larger broken yellow tortilla chips resting on the white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Load Up Your Slow Cooker

This is the easiest part—just toss in the chicken breasts, white beans (drained and rinsed), fire-roasted tomatoes, chicken stock, buffalo sauce, and all your dried spices. Give it a gentle stir so those flavors start mingling. Don’t add the cream cheese just yet; save that for later.

Step 2: Let It Do Its Thing

Set your slow cooker on low and let it cook for 6 to 8 hours. Alternatively, high for about 4 hours works if you’re in a rush. This slow simmer lets the chicken absorb all the bold buffalo flavors and the spices marry together beautifully.

Step 3: Shred the Chicken

Carefully remove the chicken breasts and place them on a cutting board. Two forks work perfectly for shredding—just pull apart until you have nice little strands. Return the shredded chicken to the slow cooker and stir it well to mix into the chili.

Step 4: Creamy Finish

Now it’s time to add the cream cheese and chopped cilantro. Stir everything until the cream cheese melts smoothly into the chili, creating a velvety texture that balances the spicy heat. At this stage, give it a taste and adjust seasoning if needed.

Step 5: Serve & Enjoy!

Ladle the chili into bowls and top with your favorites—sour cream, shredded cheese, baked tortilla chips, or even a sprinkle of green onions. Dig in while it’s hot and enjoy all those comforting, bold flavors together.

Top Tip

Over the years, I’ve found a few tricks that make this Slow Cooker Buffalo Chicken Chili Recipe shine, so you get restaurant-worthy flavor every time without any guesswork.

Use fire-roasted tomatoes: The smoky hint adds amazing depth—regular canned tomatoes work, but you’ll notice the difference.
Don’t skip shredding the chicken: It helps the texture blend into the chili and makes every bite evenly flavorful.
Balance your heat: Add the cream cheese slowly and taste as you go to find the perfect buffalo heat for your family.
Make extra! Leftovers taste even better the next day, so double the batch and stash some away.

How to Serve Slow Cooker Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

My go-to garnishes are a dollop of sour cream and a sprinkle of sharp cheddar cheese—the creamy-dairy contrast really cools the spice nicely. I also love crushed baked tortilla chips on top for a fun crunch, plus fresh cilantro if I’m feeling extra festive.

Side Dishes

This chili is hearty enough that I usually serve it with cornbread or crusty bread on the side, but a simple green salad with a bright vinaigrette pairs beautifully to balance the richness too.

Creative Ways to Present

For a special gathering, I like serving the chili in mini bread bowls—everyone feels like they’re enjoying a little edible bowl of cozy goodness. Another fun idea is topping individual servings with blue cheese crumbles and scallions for a restaurant-style feel.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge for up to 4 days. Reheating in a pot over low heat while stirring helps keep the chili creamy and prevents it from drying out.

Freezing

This chili freezes beautifully! I portion it out into freezer-safe containers and it keeps well for up to 3 months. When you thaw it, just reheat gently on the stove to bring back that fresh-made flavor and texture.

Reheating

I usually reheat leftovers on the stovetop with a splash of chicken broth or water if needed, stirring often. Microwaving works too—just remember to stir halfway so it heats evenly without breaking the creamy texture.

Frequently Asked Questions:

Can I use frozen chicken breasts in this recipe?

Yes! You can use frozen chicken breasts straight from the freezer; just plan for a longer cooking time—about 1-2 hours extra on low setting—to ensure they cook fully and shred easily.

How spicy is the Slow Cooker Buffalo Chicken Chili Recipe?

The spice level depends largely on the buffalo sauce you choose. Most buffalo sauces range from mild to medium heat. You can adjust the heat by using less sauce or swapping for a milder version if you prefer less heat.

Can I make this recipe in an Instant Pot?

Absolutely! Add all the ingredients except the cream cheese and cilantro to your Instant Pot and pressure cook on high for 8 minutes. Then shred the chicken, add cream cheese and cilantro, and switch to sauté mode to melt everything together.

What toppings go best with this buffalo chicken chili?

Classic toppings like sour cream, shredded cheddar, baked tortilla chips, and fresh cilantro work beautifully. For a twist, try crumbled blue cheese or sliced green onions—they add extra flavor and texture.

Final Thoughts

This Slow Cooker Buffalo Chicken Chili Recipe quickly became a weekday favorite in my house because it’s flavor-packed but requires almost zero babysitting. It’s hearty, a little spicy, and has that unbeatable creamy finish I crave on cold nights. Trust me, once you try it, it’ll become one of your go-to slow cooker meals too. Give it a shot—you won’t be disappointed!