Imagine coming home to a warm bowl of spicy, creamy comfort that's as easy as tossing ingredients into your slow cooker. This Slow Cooker Buffalo Chicken Chili Recipe brings together bold buffalo flavor with hearty white beans and tender chicken for a meal that fills your kitchen — and your belly — with cozy goodness.
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Why You'll Love This Recipe
I’ve made this Slow Cooker Buffalo Chicken Chili Recipe countless times, especially when I want a no-fuss dinner packed with flavor and a good kick. It’s the perfect balance of spicy buffalo sauce and creamy goodness that even picky eaters can’t resist.
- Hands-off cooking: Just dump everything into the slow cooker and let it work its magic while you relax or tackle your day.
- Flavor-packed: The buffalo sauce adds that addictive tang, while the cream cheese softens it into a smooth, comforting chili.
- Versatile: You can swap ingredients easily to suit your heat tolerance or dietary preferences without losing the essence of the dish.
- Great for meal prep: It reheats wonderfully and tastes even better the next day, perfect for busy weeknights or lunches.
Ingredients & Why They Work
Each ingredient here plays a part in making this chili incredibly satisfying — the creamy beans add body, chicken brings protein, and the buffalo sauce delivers that distinctive zesty punch. I always suggest grabbing quality chicken stock and fire-roasted tomatoes for that extra depth of flavor.
- Chicken breasts: Tender and shreddable, perfect to soak up all those spicy and savory flavors.
- White beans: Great Northern or cannellini beans give the chili a creamy texture and mild flavor that complements the heat.
- Fire-roasted tomatoes: Add smoky notes that boost the chili’s complexity without overpowering it.
- Chicken stock or broth: Creates a savory base that melds all the spices and ingredients together.
- Buffalo or hot sauce: The star of the show — pick your favorite for the perfect heat and tang level.
- Dried chives and dried dill: These herbs give subtle layers of aroma and freshness that balance the spice.
- Garlic powder, onion powder, paprika, and chili powder: Classic chili spices that enrich the overall flavor without overwhelming it.
- Kosher salt: Enhances all other ingredients and brings out those hidden flavors.
- Cream cheese or Greek yogurt: Melts into a luscious creaminess, taming the heat and making every bite silky smooth.
- Cilantro: Adds a bright herbal finish that lifts the chili when sprinkled on top.
Make It Your Way
I love tweaking this recipe to suit my mood or the season — sometimes milder for a cozy family dinner, sometimes extra spicy to wake up the senses. Don’t hesitate to make it your own; it’s forgiving and flexible, which is part of why it’s such a staple in my slow cooker lineup.
- Variation: I once swapped chicken breasts for ground chicken—browned ahead of time—and it turned out just as tasty with a slightly different texture that my kids enjoyed.
- Dairy-free option: Try using dairy-free cream cheese or coconut cream and load up on toppings like green onions and tortilla chips for a delicious twist.
- Heat level: Adjust the buffalo sauce amount to go mild or fiery; sometimes I sneak in a dash of smoked paprika for a smoky undertone.
- Instant Pot version: I’ve done this in my Instant Pot on busy nights—pressure cooking takes just minutes and it still shreds up beautifully.
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe
Step 1: Layer Your Ingredients
Start by adding the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all the spices into the slow cooker. I like to give it a gentle stir just to combine everything but not shred the chicken yet—it's better to leave it whole for shredding after cooking. Lock the lid on, set it to low for 6-8 hours or high for 4 hours, and let your slow cooker do the rest.
Step 2: Shred and Stir
Once the timer’s done, carefully remove the chicken breasts onto a cutting board. Grab two forks and shred the chicken into nice bite-sized pieces. This is always my favorite part because the aroma fills the kitchen! Stir the shredded chicken back into the crock pot so it absorbs all those delicious flavors.
Step 3: Add Creaminess and Freshness
Drop in the cream cheese along with chopped cilantro. Stir well until the cream cheese melts and creates that signature creamy texture that brings everything together perfectly. At this point, give it a taste and adjust salt or spice if needed. Then serve it up nice and hot!
Top Tip
Over the years, I’ve learned a few things to make this Slow Cooker Buffalo Chicken Chili Recipe foolproof and extra delicious — these tips really helped me avoid common pitfalls and bring out the best in every bite.
- Use boneless, skinless chicken breasts: They shred easily and soak up flavor better than thighs in this recipe.
- Don’t skip the cream cheese: It mellows the heat and adds a creamy texture that makes this chili unique and comforting.
- Drain and rinse beans: This reduces sodium and prevents the chili from getting too thick or starchy.
- Layer flavors carefully: Add your spices and herbs up front, but wait to shred and stir is to keep texture balanced.
How to Serve Slow Cooker Buffalo Chicken Chili Recipe
Garnishes
I’m a huge fan of topping this chili with a dollop of sour cream or Greek yogurt to cool things off, along with shredded cheddar or crumbled blue cheese if you’re feeling adventurous. Some crushed tortilla chips add a fantastic crunch, and fresh chopped green onions or cilantro bring a pop of color and brightness.
Side Dishes
This chili pairs wonderfully with classic cornbread—something about the sweet crumbly texture contrasts nicely with the spice. I also like to serve it with a simple green salad to keep things fresh or even some roasted veggies if you want to up your veggie game.
Creative Ways to Present
For game days or casual dinner parties, I’ve served this chili inside hollowed-out bread bowls—it’s fun, rustic, and means no bowls to wash! Another favorite is layering it over baked potatoes for a hearty meal or even using it as a filling for stuffed peppers if you want to get fancy.
Make Ahead and Storage
Storing Leftovers
Leftovers go straight into airtight containers in my fridge where they keep well for about 3-4 days. I always make sure to cool the chili completely before refrigerating to maintain quality.
Freezing
I’ve frozen this chili a few times, usually in portion-sized containers or freezer bags. Just be sure to add the cream cheese fresh after thawing, if you can — I find that cream cheese can split a bit in the freezer. Adding it afterward keeps the texture perfectly creamy.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally. I like to add a splash of chicken stock or water if it’s thickened too much, which helps keep the chili silky and prevents it from drying out.
Frequently Asked Questions:
Absolutely! Chicken thighs will work fine, though they’re a bit fattier and might make the chili richer. They also shred well and add great flavor, so it’s a tasty alternative.
The spice level depends on the buffalo sauce you choose. I recommend starting with 1 cup as directed, and you can always add more hot sauce or chili powder for extra heat if you want it spicier.
Yes! Add all ingredients (except the cream cheese and cilantro) to the Instant Pot and pressure cook on high for 8 minutes. Quick-release the steam, shred the chicken, then switch to Sauté mode to add cream cheese and cilantro for the finishing touch.
I love sour cream or Greek yogurt for cooling, shredded cheddar or crumbled blue cheese, crushed tortilla chips for crunch, green onions, and fresh cilantro. These really elevate the flavors and add texture contrast.
Final Thoughts
This Slow Cooker Buffalo Chicken Chili Recipe is one of those dishes I keep coming back to when I want something with a little heat but lots of heart. It’s simple, adaptable, and so satisfying — making it a total star in my weeknight rotation. I hope you enjoy making (and devouring) it as much as I do. Trust me, once you try this, it’s going to be your go-to comfort meal too!
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Slow Cooker Buffalo Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and flavorful Slow Cooker Buffalo Chicken Chili combining tender chicken breasts, white beans, fire-roasted tomatoes, and spicy buffalo sauce with creamy cheese and fresh cilantro, perfect for a 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 (sour cream, shredded cheese, crushed tortilla chips, green onions, blue cheese, cheddar cheese, cornbread)
Instructions
- Prepare Ingredients: Add 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 to the slow cooker.
- Slow Cook: Close the slow cooker lid and cook on low for 6 hours to 8 hours or on high for 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Carefully remove the lid, transfer the cooked chicken breasts to a cutting board, and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to incorporate.
- Add Cream Cheese and Cilantro: Add the cream cheese and chopped cilantro to the slow cooker. Stir until the cream cheese is melted and fully combined with the chili.
- Serve: Serve the chili hot with your choice of toppings such as sour cream, shredded cheese, crushed tortilla chips, or additional cilantro.
Notes
- Ground Chicken Substitute: Brown 2 lbs ground chicken in a skillet before adding it to the slow cooker with the other ingredients.
- Bean Options: Great Northern beans are suggested, but cannellini or navy beans work well too.
- Toppings Ideas: Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro enhance flavor and texture.
- Instant Pot Method: Combine all ingredients in the Instant Pot, pressure cook on high for 8 minutes, quick release, shred chicken, then saute with cream cheese and cilantro until melted.
- Stovetop Method: Simmer all ingredients in a large pot over medium heat for 20 minutes until chicken reaches 165°F. Shred chicken, then stir in cream cheese and cilantro.
- Dairy-Free Option: Substitute dairy-free cream cheese or canned coconut cream and use dairy-free toppings like green onions and tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
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