There’s something so cozy and satisfying about a warm bowl of chili that hits all the right notes—spicy, creamy, and packed with comforting goodness. This Buffalo Chicken Chili Slow Cooker Recipe checks all those boxes, blending the tangy heat of buffalo sauce with tender chicken and creamy beans, all slow-cooked to perfection.
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Why You'll Love This Recipe
I still remember the first time I threw all these ingredients into my slow cooker, expecting a decent soup—and ended up with one of my all-time favorite dishes. This Buffalo Chicken Chili Slow Cooker Recipe is the ultimate crowd-pleaser, perfect when you want something hearty without spending hours in the kitchen.
- Hands-off cooking: Just toss everything in your slow cooker and let it do all the work while you go about your day.
- Perfect balance of heat and creaminess: The buffalo sauce gives it a kick, softened by cream cheese for that luscious texture.
- Versatile and hearty: It’s loaded with chicken and beans, making it a filling meal that’s also great for leftovers.
- Easy to customize: Whether you want more spice, different toppings, or a dairy-free version, this recipe adapts beautifully.
Ingredients & Why They Work
This chili brings together ingredients that balance spicy, creamy, and savory flavors seamlessly. The mix of chicken, white beans, and buffalo sauce gives it a unique twist that’s both familiar and exciting. Here are some thoughts on the essentials you’ll want to grab at the store.
- Chicken breasts: They shred nicely and absorb the buffalo sauce flavor beautifully during slow cooking.
- White beans: Great Northern beans add creaminess and substance, but cannellini or navy beans can work just as well.
- Fire-roasted tomatoes: They bring a subtle smoky depth that adds complexity without overpowering the chili.
- Chicken stock or broth: Acts as the flavorful base that ties everything together.
- Buffalo or hot sauce: This is what gives the chili its signature tangy heat; choose your favorite brand or spice level.
- Dried chives and herbs (garlic powder, dried dill, onion powder, paprika, chili powder): These seasonings build layers of flavor and keep the taste balanced.
- Cream cheese or Greek yogurt: Added at the end for creamy richness that cools down the heat just right.
- Chopped cilantro: Freshness to brighten the dish and add a burst of color.
- Toppings: Classic chili accompaniments like shredded cheese, sour cream, or crunchy tortilla chips really complete the experience.
Make It Your Way
I love making this Buffalo Chicken Chili Slow Cooker Recipe my own by tweaking heat levels and toppings depending on the crowd. One time, I swapped cream cheese for Greek yogurt to lighten it up, and it still came out amazing. Don’t be afraid to play around—you’ll find your perfect combo.
- Variation: Using ground chicken instead of breasts works beautifully, especially if you brown it first for extra flavor—it gives the chili a slightly different texture but just as much heartiness.
- Make it dairy-free: I’ve swapped in dairy-free cream cheese alternatives or even canned coconut cream, which keeps it creamy without the dairy.
- Adjust the heat: If you want a milder chili, just cut back on the buffalo sauce or swap half for a milder hot sauce.
Step-by-Step: How I Make Buffalo Chicken Chili Slow Cooker Recipe
Step 1: Toss It All In
Start by adding the chicken breasts, rinsed white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all the dried spices to your slow cooker. I usually give everything a quick stir to distribute the seasoning evenly before sealing the lid. Set it on low for 6-8 hours—you’ll come home to an irresistible aroma.
Step 2: Shred the Chicken
Once cooking is done, carefully remove the lid (watch out for hot steam!) and transfer the chicken breasts to a cutting board. Using two forks, shred the chicken until it’s nicely pulled apart. I like to shred it finely so it melds perfectly with the chili.
Step 3: Stir in Cream Cheese and Cilantro
Return the shredded chicken to the slow cooker and add the cream cheese and chopped cilantro. Stir everything well until the cream cheese melts smoothly into the chili, giving it a creamy, tangy edge that really makes the flavors pop.
Step 4: Serve and Enjoy!
Ladle your chili into bowls and top with your favorites—maybe shredded cheddar, a dollop of sour cream, or some crunchy tortilla chips for texture. Grab a spoon, cozy up, and enjoy one of the best slow cooker meals out there.
Top Tip
After making this chili a dozen times, I’ve learned a few tricks to get it just right every time. These small touches seriously elevate the flavor and texture.
- Don’t skip the shredding: Shredding the chicken finely is key to the perfect chili texture—it helps the meat absorb the sauce for every bite to be flavorful.
- Slow cook low and slow: Resist the urge to cook on high unless you’re pressed for time; the longer, gentler cook makes the chicken tender and melds flavors beautifully.
- Add cream cheese last: Put the cream cheese in at the end to maintain that rich creaminess—it will melt smoothly if stirred well over low heat.
- Use fire-roasted tomatoes: They add a smoky note that balances the spice perfectly; regular canned tomatoes just don’t have the same depth.
How to Serve Buffalo Chicken Chili Slow Cooker Recipe
Garnishes
Personally, I’m a sucker for a classic mix when garnishing this chili: tangy blue cheese crumbles, a sprinkle of shredded sharp cheddar, and a dollop of cool sour cream. A little fresh chopped cilantro adds brightness and a few crushed tortilla chips bring that addictive crunch.
Side Dishes
For sides, I like serving this chili with buttery cornbread, which soaks up every drop. Sometimes, I add a simple green salad or roasted veggies for balance. If you’re feeling indulgent, baked tortilla chips with guacamole or salsa on the side make a great combo too.
Creative Ways to Present
One of my favorite ways to dress this up is by serving the chili bar-style at get-togethers—set out bowls with all the toppings and sides so everyone can build their perfect bowl. It’s a casual, fun way to enjoy the chili with friends or family.
Make Ahead and Storage
Storing Leftovers
I usually portion leftover chili into airtight containers and refrigerate them. It keeps well for 3-4 days and tastes even better the next day as the flavors have a chance to marry more deeply.
Freezing
This chili freezes beautifully. I freeze it in individual portions so I can thaw a single meal at a time. Just be sure to leave out the cream cheese until reheating for best texture—add it fresh when warming up.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally. I add a splash of broth or water if it seems too thick. Then, stir in cream cheese or Greek yogurt right at the end to keep it creamy and smooth.
Frequently Asked Questions:
Absolutely! You can brown 2 pounds of ground chicken and add it to the slow cooker with the other ingredients. It’s a great alternative that saves the shredding step and adds a slightly different but delicious texture.
Yes, Greek yogurt works wonderfully as a lighter alternative to cream cheese. Stir it in at the end just like the cream cheese for that creamy finish. Just be careful not to boil it once added to avoid curdling.
Definitely! Add all the ingredients except cream cheese and cilantro into the Instant Pot. Pressure cook on high for 8 minutes, then quick release the steam. Remove and shred the chicken, return it to the pot, then turn on sauté mode to stir in the cream cheese and cilantro until melted and combined.
It has a moderate level of heat thanks to the buffalo sauce. You can easily adjust the spice level by choosing milder or hotter sauces, or by reducing the amount used. The cream cheese also tames the heat for a well-balanced flavor.
Final Thoughts
This Buffalo Chicken Chili Slow Cooker Recipe has become a staple in my home, especially when the days get chilly and I want something that feels like a warm hug in a bowl. It’s easy, flavorful, and endlessly adaptable—which is a combination you really can’t go wrong with. Give it a go, and I bet you’ll find it a new favorite to turn to again and again.
Print
Buffalo Chicken Chili Slow Cooker 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
Description
This Slow Cooker Buffalo Chicken Chili is a flavorful, hearty dish combining tender shredded chicken, white beans, fire-roasted tomatoes, and a spicy buffalo sauce base. Cream cheese and fresh cilantro add creaminess and brightness to this comforting chili, perfect for an easy weeknight dinner or game day 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
Spices and Herbs
- 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, green onions, 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 to combine slightly and cover with the lid.
- Cook the Chili: Cook on low for 6 to 8 hours or on high for 4 hours, allowing the chicken to cook through and flavors to meld.
- Shred the Chicken: Carefully remove the lid, transfer the cooked chicken breasts to a cutting board, and shred them using two forks into small pieces. Return the shredded chicken to the slow cooker and stir to combine.
- 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 with Toppings: Serve the chili hot, topped with your choice of sour cream, shredded cheese, crushed tortilla chips, or other favorite chili toppings.
Notes
- You can substitute 2 lbs of browned ground chicken for chicken breasts; brown it in a skillet before adding to the slow cooker.
- Great Northern beans are recommended, but cannellini or navy beans also work well.
- Recommended toppings include blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or extra cilantro.
- For Instant Pot: add all ingredients except cream cheese and cilantro, pressure cook on high for 8 minutes, quick release, shred chicken, add cream cheese and cilantro, then use saute mode to melt and combine.
- For stovetop: Combine all ingredients in a large pot, bring to a boil over medium-high heat, then reduce to low and simmer 20 minutes or until chicken reaches 165°F. Shred chicken, add cream cheese and cilantro, and stir well.
- For a dairy-free option, substitute with dairy-free cream cheese or canned coconut cream and top with dairy-free toppings such as green onions and tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
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