This Buffalo Chicken Chili Recipe is a crowd-pleaser with Buffalo sauce, shredded chicken, and rich spices. Just dump it in and let it cook!
author’s note
Buffalo Chicken Chili That Brings the Crowd!
I’ve always been a huge Buffalo chicken fan, and I know I’m not alone. Buffalo Chicken Wraps, Buffalo Chicken Pasta, Buffalo Chicken Lettuce Wraps, and Buffalo Chicken Bowls are all regulars at my house. But this chili? It takes the crown.
I first made this Buffalo Chicken Chili recipe on one of those whirlwind evenings when every family member had something going on with sports practices, homework, and late meetings. I tossed everything into the slow cooker, forgot about it, and when we finally all sat down together, I couldn’t believe how good it was. Creamy, spicy, and loaded with flavor.
Buffalo Chicken Chili Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Chicken thighs | Use chicken breasts if you prefer leaner meat (just keep an eye so they don’t dry out) |
| White navy beans | Any white bean (cannellini, great northern) will work |
| Fire-roasted tomatoes | Regular diced tomatoes work fine |
| Buffalo wing sauce | Adjust heat by adding more or less sauce |
| Cream cheese | Use Neufchâtel for lighter or add a splash of heavy cream instead |
Quick Tip
I love using freeze-dried herbs in colder weather when fresh ones aren’t as readily available. These herbs are preserved through a freezing and drying process, maintaining their delicious flavor, which tastes great in this Buffalo Chicken Chili. Bonus: They’re convenient, too–they’re already chopped.
Toppings To Choose From
- Cheese: Sharp Cheddar, Monterey Jack, or even blue cheese crumbles.
- Creamy coolness: Avocado slices, guac, sour cream, or plain Greek yogurt.
- Crunch: Green onions, tortilla strips, or tortilla chips for dipping.
- Fresh pop: Cilantro or chives for a bright finish to this buffalo chicken chili recipe.
How To Make Buffalo Chicken Chili Recipe
- Load slow cooker: Add chicken, beans, tomatoes, corn, broth, Buffalo, and spices.
- Cook low & slow: 5–8 hours on low or 3–5 hours on high.
- Shred chicken: Take out chicken, shred with two forks, return to pot.
- Add cream cheese: Stir until melted and creamy.
- Finish & serve: Mix in herbs, adjust seasoning, and load up with toppings.
Storage
Storing Buffalo Chicken Chili
- Refrigerate: Transfer to an airtight container and refrigerate for 3-5 days.
- Freeze: For longer storage, freeze in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm up on the stove or in the microwave (low heat to avoid curdling), stirring occasionally until heated through.
More Slow Cooker Soup Recipes:
Crockpot Buffalo Chicken Chili Recipe
Video
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- 1-1/2 pounds boneless, skinless chicken thighs see note 1
- 2 (15.5-ounce) cans navy beans drained and rinsed
- 1 (14.5-ounce) can diced or crushed tomatoes undrained
- 1-1/2 cups frozen corn
- 1 cup chicken stock or broth
- 1/4 cup buffalo sauce see note 2
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces cream cheese brick-style, very soft
- 3 teaspoons freeze-dried dill optional, see note 3
- 3 teaspoons freeze-dried parsley optional
- Toppings as desired see note 4
Instructions
- In a 6-quart Crock-Pot, add in chicken thighs, white navy beans, tomatoes, corn, chicken stock, buffalo wing sauce, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and pepper. Stir well and press chicken below the liquid.
- Cover and cook on high for 3–5 hours or low for 5–8 hours, just until chicken shreds easily.
- Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
- Soften the cream cheese by microwaving for 30–45 seconds and add to the Crock-Pot. Briskly whisk until melted and smooth.
- Add the shredded chicken back into the slow cooker along with the optional dill and parsley. Salt and pepper to taste.
- Ladle chili into bowls. Serve bowls garnished with your favorite toppings such as Cheddar cheese, diced avocado, and fresh herbs. Chips for dipping or topping are also recommended!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out great! I used chicken breasts, 1/2 cup hot sauce, and at the end I added roughly 1/2 cup ranch dressing. It’s very thick so next time I may increase the chicken broth but otherwise this pleased my whole family and will definitely make again!
Delish! I’m so glad it was a hit! Thanks Lori!
I told my husband I was making this, and his automated reply was “I don’t like soups or chilies”, lol. He ate three helpings. This is nice and thick and the flavors are awesome. I especially love the dill. The shredded chicken is the best part. Add the shredded cheddar cheese, green onions, avocado, and tortilla chips and this is an amazing meal. Thank you!
I’m so thrilled to hear this! Thanks for sharing Teresa!