When comfort food meets a little kick of heat, magic happens in the kitchen. This Buffalo Chicken Chili Recipe brings together creamy, spicy, and hearty flavors that make every spoonful feel like a warm hug — perfect for cozy nights or game day gatherings.
Jump to:
Why You'll Love This Recipe
I’m always on the lookout for dishes that feel indulgent yet are easy enough for a busy weeknight, and this Buffalo Chicken Chili Recipe nails both. The slow cooker takes care of all the hard work, while you get to enjoy a bowl packed with flavor and just the right amount of heat.
- Soul-satisfying flavor: The combination of buffalo sauce and tender chicken gives it that irresistible tangy-spicy taste you crave.
- One-pot convenience: Toss everything in your slow cooker, come back hours later, and dinner is ready.
- Customizable heat level: You control how spicy or mild it gets by adjusting the buffalo sauce or toppings.
- Lots of creamy goodness: Cream cheese melts throughout, making the chili silky smooth and comforting.
Ingredients & Why They Work
This recipe balances hearty protein, tangy hot sauce, and cozy creaminess, giving it that perfect texture and depth of flavor. Shopping tips? Look for fire-roasted tomatoes for that smoky note, and pick a buffalo sauce with your preferred spice level.
- Chicken breasts: Lean protein that shreds beautifully after slow cooking.
- White beans: Great Northern or cannellini add creamy texture and subtle nutty flavor.
- Fire-roasted tomatoes: Bring a smoky depth that livens up the chili.
- Chicken stock: Creates a flavorful base that's richer than water.
- Buffalo or hot sauce: The star for that classic spicy tang.
- Dried chives, garlic powder, dill, and spices: Layer complexity and round out the flavors.
- Cream cheese or Greek yogurt: Adds creaminess and mellows the heat deliciously.
- Cilantro: Fresh herbaceous contrast to balance spice.
- Toppings: Your chance to personalize - think sour cream, cheese, and crunchy chips.
Make It Your Way
One of the things I love about this Buffalo Chicken Chili Recipe is how flexible it is. I often tweak it depending on what’s in my fridge or how much time I have. You should definitely make it your own!
- Ground Chicken Variation: I once swapped chicken breasts for ground chicken—just browned it first. It gave a different texture that my family also adored.
- Dairy-Free Option: Skip cream cheese and try coconut cream for a creamy, dairy-free twist that still has richness.
- Instant Pot Shortcut: If you’re in a hurry, the Instant Pot method cuts cook time dramatically without losing flavor.
- Adjust Spice: If mild is your thing, cut back on the buffalo sauce and amp up with tangy sour cream toppings instead.
Step-by-Step: How I Make Buffalo Chicken Chili Recipe
Step 1: Layer Your Ingredients Into the Slow Cooker
Start by adding the chicken breasts right into your slow cooker. Then pour in the drained white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all the dried seasonings. Give it just a gentle stir to combine. I make sure to double-check that the chicken is mostly submerged so it cooks evenly — that really helps avoid dryness!
Step 2: Slow Cook Low and Slow
Pop the lid on and cook on low for 6-8 hours, or high for about 4. Patience here pays off because the chicken will get so tender you can shred it effortlessly. I’ve learned, especially on busy days, setting it on low before heading out is a total game changer.
Step 3: Shred the Chicken and Finish
Carefully take out the chicken breasts and shred them with two forks on a cutting board. This little step makes the chili wonderfully hearty. Then fold the shredded chicken back into the pot with the cream cheese and fresh cilantro. Stir it gently until everything’s melted together into that creamy, spicy perfection.
Top Tip
I’ve made this recipe dozens of times, and a few secrets have made all the difference in turning good chili into a knockout dinner.
- Use Fire-Roasted Tomatoes: They add an extra layer of smokiness that complements the buffalo flavor beautifully.
- Don’t Skip the Shredding: Shredded chicken absorbs the sauce better and gives a more satisfying texture than chunks.
- Add Cream Cheese Last: Stirring it in at the end keeps it creamy without curdling or separating, which can happen if cooked too long.
- Customize Your Heat: Start with less buffalo sauce and taste—it’s easier to add more after cooking than to fix an overly spicy chili.
How to Serve Buffalo Chicken Chili Recipe
Garnishes
I love topping mine with a generous dollop of sour cream to cool down the heat, plus shredded cheddar and crumbled blue cheese for a tangy bite. A sprinkle of green onions and crushed baked tortilla chips adds crunch and freshness—I find it really takes the bowl to the next level.
Side Dishes
Serve your Buffalo Chicken Chili alongside buttery cornbread or crisp celery sticks. Both are classic pairings that help balance the spiciness and bring a comforting, cozy meal vibe.
Creative Ways to Present
For parties, I’ve turned this chili into a buffalo chicken chili bar—everyone can load their bowls with different toppings like avocado slices, jalapeños, or a squeeze of lime. It’s a fun way to let guests personalize their bowls and keeps things lively.
Make Ahead and Storage
Storing Leftovers
This chili actually tastes better the next day after the flavors have soaked in. I store leftovers in an airtight container in the fridge for up to 4 days, and just reheat it gently on the stove or in the microwave.
Freezing
I often freeze half the batch in portion-sized containers for those days when cooking feels like too much. It freezes really well and thaws quickly in the fridge overnight—just add a splash of broth when reheating if it seems too thick.
Reheating
Reheat slowly over low to medium heat, stirring occasionally to keep the cream cheese from separating. If using a microwave, pause every minute to stir, so it warms evenly and keeps that creamy texture intact.
Frequently Asked Questions:
Yes! You can use frozen chicken breasts, but add extra cooking time on low—around 8-9 hours. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
The heat level depends on the buffalo sauce you choose. I recommend starting with a milder buffalo sauce if you’re unsure, then adding extra toppings like sour cream to cool it down. You can easily adjust the spice to your taste.
Absolutely. Buffalo Chicken Chili actually tastes even better the next day. Just prepare it as directed, then cool completely before refrigerating. Reheat gently on the stove or microwave before serving.
I love sour cream, shredded cheddar, blue cheese crumbles, crushed tortilla chips, and sliced green onions. These add creaminess, tang, and crunch, balancing the spicy chili perfectly. Feel free to get creative and add avocado or jalapeños!
Final Thoughts
This Buffalo Chicken Chili Recipe is one of those dishes that becomes a fast favorite at my table — easy to make, packed with bold flavor, and endlessly satisfying. I hope you enjoy making it as much as I do, and that it brings a little extra warmth and spice to your mealtime routine!
Print
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 that combines tender shredded chicken with white beans, fire-roasted tomatoes, and a spicy buffalo sauce base. Cooked low and slow in the crock pot, it's perfect for an easy weeknight meal packed with bold flavors and creamy texture from cream cheese and fresh cilantro.
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 (such as sour cream, shredded cheese, crushed tortilla chips, blue cheese, cheddar cheese, green onions, or cornbread)
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. Stir gently to combine.
- Cook: Cover with the lid and cook on low for 8 hours or high for 6 hours until the chicken is cooked through and tender.
- Shred Chicken: Carefully remove the lid, transfer the chicken breasts to a clean cutting board, and use two forks to shred the chicken into small pieces. Return the shredded chicken to the slow cooker and stir well.
- Add Cream Cheese and Cilantro: Stir in the cream cheese and chopped cilantro until the cream cheese is melted and fully incorporated into the chili.
- Serve: Serve the chili hot with your choice of toppings like sour cream, shredded cheese, crushed tortilla chips, or fresh herbs for extra flavor and texture.
Notes
- You can substitute the chicken breasts with 2 lbs of browned ground chicken cooked in a skillet before adding to the slow cooker for a different texture.
- Use Great Northern beans, cannellini beans, or navy beans interchangeably.
- Toppings such as blue cheese, cheddar cheese, baked tortilla chips, green onions, or cornbread enhance the dish.
- For Instant Pot preparation, cook all ingredients under high pressure for 8 minutes, quickly release steam, shred chicken, then add cream cheese and cilantro in sauté mode.
- To cook on the stovetop, simmer all ingredients in a large pot over low heat for about 20 minutes until chicken reaches 165°F, shred chicken, then add cream cheese and cilantro.
- For a dairy-free option, substitute cream cheese with dairy-free alternatives like Kite Hill cream cheese or canned coconut cream and top with dairy-free toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 85 mg
Leave a Reply