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!).
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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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Slow Cooker Buffalo Chicken Chili 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: Low Lactose
Description
This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender chicken breasts, white beans, fire-roasted tomatoes, and a spicy buffalo sauce blend. Perfect for easy meal prep, it cooks low and slow, resulting in a creamy, zesty chili finished with cream cheese and fresh cilantro. Customize with your favorite toppings like cheese, sour cream, or chips for a warming dinner or game day favorite.
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
- 8 ounces cream cheese or Greek yogurt
- ¼ cup chopped cilantro
Toppings (optional)
- Blue cheese
- Cheddar cheese
- Sour cream
- Baked tortilla chips
- Green onions
- Cornbread
- Cilantro
Instructions
- Combine ingredients: Add 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. Stir gently to mix.
- Cook the chili: Close the lid and cook on low for 8 hours to allow flavors to meld and chicken to become tender. Alternatively, cook on high for 6 hours if pressed for time.
- Shred the chicken: Remove the lid carefully. Transfer chicken breasts to a clean cutting board and shred using two forks. Return shredded chicken to the slow cooker and stir well to incorporate.
- Add finishing touches: Stir in the cream cheese and chopped cilantro until cream cheese melts completely and blends smoothly with the chili.
- Serve and garnish: Serve the chili hot with optional toppings like sour cream, shredded cheese, crushed tortilla chips, or additional cilantro for extra flavor and texture.
Notes
- Ground Chicken Substitute: Brown 2 lbs of ground chicken in a skillet, then add to the slow cooker with remaining ingredients for a quicker prep.
- Bean Variation: Great Northern beans are recommended, but cannellini or navy beans work equally well.
- Suggested Toppings: Try blue cheese, cheddar, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro for extra flavor.
- Instant Pot Option: Combine all ingredients into the Instant Pot, pressure cook on high for 8 minutes, quick release. Shred chicken, add cream cheese and cilantro, then sauté until melted.
- Stovetop Method: Use a large pot or Dutch oven. Bring ingredients to a boil over medium-high heat, then lower to simmer for 20 minutes until chicken reaches 165°F. Shred and add cream cheese and cilantro before serving.
- Dairy-Free Variation: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream. Top with dairy-free friendly toppings like green onions and tortilla chips.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg

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