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.

A black slow cooker filled with creamy, light brown soup with visible small chunks of chicken and tomatoes. The soup is topped with light yellow shredded cheese, green chopped herbs, slices of light green avocado, and broken yellow tortilla chips. A metal ladle scoops out some of the soup, showing the thick, mixed texture. Around the cooker are white small bowls with chopped green onions, herbs, and shredded cheese, as well as some whole and broken tortilla chips scattered on a white marbled surface. 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’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.

Flat lay of fresh whole chicken breasts, two small piles of rinsed white beans, bright fire-roasted tomatoes with charred skins, a small white bowl of golden chicken broth, a small white bowl filled with vibrant orange buffalo hot sauce, a neat pile of dried chives, a tiny heap of garlic powder, small mounds of dried dill, onion powder, paprika, kosher salt, and chili powder arranged symmetrically, a smooth block of cream cheese, a small bunch of bright green chopped cilantro all placed on simple white ceramic bowls and plates, placed 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 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.

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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 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

A white round bowl filled with creamy, light brown soup with visible chunks of tomatoes and chicken mixed in. On top, there are three layers of toppings: bright green sliced avocado arranged in small fans, crispy yellow tortilla chip pieces scattered unevenly, and a sprinkle of shredded white cheese. Fresh green chopped herbs and thinly sliced green onions are sprinkled over everything. To the left of the bowl, there are whole yellow tortilla chips on a white marbled surface. A white speckled bowl with bright green lime wedges sits above the main bowl, and on the right side, there is a small bowl of finely chopped green herbs. A spoon with a silver head and a brown handle is resting inside the soup bowl. photo taken with an iphone --ar 2:3 --v 7

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

buffalo chicken chili - Serving Suggestion

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:

Can I use chicken thighs instead of breasts?

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.

How spicy is this Slow Cooker Buffalo Chicken Chili Recipe?

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.

Can I make this recipe in an Instant Pot?

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.

What toppings do you recommend?

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!