This Buffalo Chicken Chili Recipe is a crowd-pleaser with Buffalo sauce, shredded chicken, and flavorful spices. Just toss everything in, let it cook, and dig in!
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 wanted all that tangy, spicy Buffalo flavor in something extra cozy and filling, so I turned it into a slow cooker chili. The chicken gets super tender, the cream cheese makes everything nice and creamy, and the beans and corn bulk it up enough to make it a full meal. Add Cheddar, avocado, green onions, and plenty of tortilla chips on top and it’s hard to beat.
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 when fresh ones are harder to find. They keep great flavor and come already chopped, making them perfect for Buffalo Chicken Chili.
chelsea’s recipe tip
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
- Refrigerate: Store leftover buffalo chicken chili recipe in an airtight container in the refrigerator for 3–5 days.
- Freeze: Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove or in the microwave over low heat to avoid curdling, stirring occasionally until heated through.
More Slow Cooker Soup Recipes:
Crockpot Buffalo Chicken Chili Recipe
This Buffalo Chicken Chili Recipe is a crowd favorite, combining the heat of buffalo sauce with tender shredded chicken and a delicious spice blend.
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!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I prefer thighs for this recipe because they stay tender, while breasts can dry out. There’s no need to remove the fat beforehand; it easily comes off after cooking.
Note 2: Use buffalo wing sauce, not just hot sauce. Start with 1/4 cup and add more at the end to taste. I like this chili best with 1/2 cup.
Note 3: You can replace freeze-dried herbs with fresh or dried. If you use dried herbs, use slightly less as they have a stronger flavor.
Note 4: I love to serve this chili with sharp Cheddar cheese, avocado, green onions, chives, cilantro, and tortilla strips!
Storage: Refrigerate in an airtight container for 3–5 days. For longer storage, freeze in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave, stirring occasionally to avoid curdling.
Nutrition
Serving: 1serving | Calories: 1261kcal | Carbohydrates: 161g | Protein: 91g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 221mg | Sodium: 1031mg | Potassium: 3669mg | Fiber: 57g | Sugar: 16g | Vitamin A: 1048IU | Vitamin C: 14mg | Calcium: 443mg | Iron: 16mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I needed a chicken chili recipe for a Chili Cookoff at our golf club and literally stumbled across this one. Used Amazon to order the suggested hot sauce thinking, “What a waste.” Made a double crockpot full and figured I’d bring most of it home. Huge surprise when they announced my chili as the grand prize winner! M
It’s an excellent recipe – simple, not fussy and very tasty . It made a believer of me and I highly recommend you make a pot to share with friends and family.
Thank you, Chelsea. Thanks to you I have a fun new trophy for my kitchen sil
Oh my gosh, this absolutely made my day!! A grand prize winner?! That is SO exciting! I love that you went into it with low expectations and ended up bringing home a trophy! Haha! Thank you so much for taking the time to share this with me. I’m thrilled the chili was such a hit, and congratulations on your win!!
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!