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.

A black slow cooker filled with a thick light brown soup mixed with small pieces of shredded white chicken and red tomato bits, topped with shredded white cheese, chopped green herbs, slices of light green avocado, and crushed light yellow tortilla chips. A ladle filled with the same soup is resting inside the cooker, showing a close-up of the textured soup with herbs and chicken. Surrounding the cooker on a white marbled surface are scattered light yellow tortilla chips, a small white plate with chopped green onions, a beige bowl with shredded white cheese, and lime wedges on a white plate. 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 Buffalo Chicken Chili Slow Cooker Recipe
Top Tip
How to Serve Buffalo Chicken Chili Slow Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Chili Slow Cooker Recipe

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.

Flat lay of fresh whole chicken breasts, two small white ceramic bowls each filled with drained white beans, a small white ceramic bowl with fire-roasted diced tomatoes, a larger white ceramic bowl holding golden chicken stock, a small white ceramic bowl of vibrant orange buffalo hot sauce, a small white ceramic bowl containing dried green chives, another small white ceramic bowl with light beige garlic powder, small white ceramic bowls each with dried dill, onion powder, paprika, kosher salt, and chili powder, a small white ceramic bowl with creamy white cream cheese, and a small pile of fresh chopped green cilantro leaves, all arranged in perfect symmetry 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: 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.

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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 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

A white bowl filled with creamy tan soup with bits of red tomato and green herbs mixed in, topped with broken yellow tortilla chips, shredded white cheese, thinly sliced green onions, chopped cilantro, and slices of fresh green avocado on one side. There is a silver spoon with a wooden handle resting inside the bowl. Around the main bowl, there is a speckled white round dish holding lime wedges, a smaller white round bowl with chopped green herbs, extra shredded white cheese in a white bowl at the bottom right, and another white bowl with the same soup partially visible at the bottom left. On the top left, there are larger broken yellow tortilla chips resting on the white marbled surface photo taken with an iphone --ar 2:3 --v 7

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

Buffalo Chicken Chili - Serving Suggestion

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:

Can I use ground chicken instead of chicken breasts?

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.

What if I don’t have cream cheese, can I use Greek yogurt?

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.

Can this chili be made in an Instant Pot?

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.

How spicy is this Buffalo Chicken Chili Slow Cooker Recipe?

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.