Buffalo Chicken Chili is a total crowd-pleaser, blending the kick of Buffalo sauce with tender shredded chicken and the best spice blend. It’s a complete “dump it and forget about it” kind of meal!
Buffalo Chicken Chili
We’re huge Buffalo chicken fans in my house! Favorites like Buffalo Chicken Wraps, Buffalo Chicken Pasta, and Buffalo Chicken Lettuce Wraps are our go-to choices, especially on busy weeknights.
And speaking of busy weeknights, this chili is the ideal meal for those hectic evenings. It’s a real “dump it and forget about it” kind of deal. Just toss everything into your slow cooker and let it be!
Hours later, you’ll be treated to an incredibly creamy, flavor-packed chili with a spicy Buffalo sauce kick and a subtle ranch dressing flavor from the spices. You’re going to love this one!
Quick Tip
Buffalos don’t have wings, do they? How did Buffalo chicken get its name? It is unclear who exactly invented Buffalo chicken wings, but it is believed that the dish was created in the 1960s in Buffalo, New York. That spicy seasoning blend is now widely available and goes way beyond wings–as evidenced by this recipe!
Buffalo Chicken Chili Ingredients
- Chicken thighs: Ideal for slow cooking; they stay seriously juicy and tender.
- White navy beans: Creamy and flavor-absorbing. Any white beans will work.
- Fire-roasted tomatoes: Adds smoky depth; regular diced (or crushed) tomatoes also work.
- Frozen corn: Sweet crunch; fresh corn is great in summer.
- Chicken stock or broth: Stock will deliver a richer flavor.
- Buffalo wing sauce: Central to the dish’s spice level; adjust to taste.
- Spices: Create a warm and flavorful base; adjust amounts to personal preference.
- Cream cheese: Adds creaminess; we recommend using the full-fat version.
- Dill and parsley: Optional, but they add a brighter flavor and help get that classic “ranch” taste.
Quick Tip
We 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
- Sharp Cheddar cheese: It pairs well with spice. Alternative options include Monterey Jack for mildness or blue cheese for a bolder flavor.
- Avocado: Add creamy coolness with avocado; they’re best when ripe.
- Green onions or chives: They offer a fresh crunch, with chives being milder and green onions sharper.
- Cilantro: Brings a fresh, bright note to this Buffalo Chicken Chili.
- Extra options: Try sour cream for creaminess, tortilla strips for crunch, and tortilla chips for dipping.
How To Make Buffalo Chicken Chili
- Combine ingredients: In your slow cooker, add chicken, beans, tomatoes, corn, chicken stock, Buffalo sauce, and spices.
- Cook: Cover and cook on high for 3-5 hours or on low for 5-8 hours, until chicken is easily shredded.
- Shred chicken: Remove chicken, shred it using forks, and then return it to the cooker.
- Add cream cheese: Soften cream cheese, add to the cooker, and whisk until smooth.
- Final stir: Mix in dill and parsley if using, and adjust seasonings.
- Serve: Ladle into bowls and add 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:
Buffalo Chicken Chili
Equipment
- Crock-Pot 6-quart
Ingredients
- 1-1/2 pounds boneless, skinless chicken thighs see note 1
- 2 (15.5-ounce) cans white 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 wing 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 stalk, 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 crockpot. 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.
