Easy dump-and-go slow cooker meal Spicy, tangy buffalo flavor in every bite Hearty and filling without being too heavy Perfect for meal prep and leftovers Customizable heat level Great for gatherings and game days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts buffalo wing sauce chicken broth diced tomatoes white beans, drained and rinsed kidney beans, drained and rinsed onion, diced celery, chopped garlic, minced chili powder paprika salt black pepper cream cheese blue cheese or shredded cheddar (optional, for topping) green onions (optional, for garnish)
Directions
Place the chicken breasts in the bottom of the slow cooker.
Add diced onion, celery, garlic, white beans, kidney beans, and diced tomatoes.
Pour in the buffalo wing sauce and chicken broth.
Sprinkle in chili powder, paprika, salt, and black pepper. Stir gently to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in the cream cheese until fully melted and incorporated, creating a creamy texture.
Cover and cook for an additional 15–20 minutes on low.
Taste and adjust seasoning if needed.
Serve hot, topped with blue cheese, shredded cheddar, and green onions if desired.
Servings and timing
Servings: 6–8 servings
Prep time: 15 minutes Cook time: 6–7 hours (low) or 3–4 hours (high) Total time: Approximately 6 hours 15 minutes
Variations
Use shredded rotisserie chicken and reduce cook time for a quicker version. Add corn for a touch of sweetness. Stir in ranch seasoning for extra tangy flavor. Swap white beans for black beans. Use ground chicken instead of chicken breasts. Add diced jalapeños for extra heat. Top with crushed tortilla chips for crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual portions in 1-minute intervals until heated through.
This chili freezes well. Allow it to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this chili less spicy?
Yes, reduce the amount of buffalo sauce and add extra broth or cream cheese to mellow the heat.
Can I use frozen chicken?
Yes, but ensure it cooks fully to a safe internal temperature before shredding.
What type of buffalo sauce works best?
Any prepared buffalo wing sauce works well. Choose mild, medium, or hot depending on your preference.
Can I make this on the stovetop?
Yes, simmer all ingredients in a large pot for about 30–40 minutes, then shred the chicken and stir in cream cheese.
Is this chili very thick?
It has a hearty, creamy consistency. Add extra broth if you prefer a thinner texture.
Can I make it dairy-free?
Yes, omit the cream cheese or use a dairy-free alternative.
What toppings go well with this chili?
Blue cheese, shredded cheddar, sour cream, green onions, and tortilla chips are all great options.
Can I prepare it the night before?
Yes, assemble the ingredients in the slow cooker insert, refrigerate overnight, and start cooking the next day.
How do I know when the chicken is done?
The chicken should shred easily with a fork and reach an internal temperature of 165°F (74°C).
Can I double this recipe?
Yes, as long as your slow cooker is large enough to hold the ingredients comfortably.
Conclusion
Slow Cooker Buffalo Chicken Chili combines the bold flavor of buffalo wings with the heartiness of classic chili. Creamy, spicy, and deeply satisfying, this easy slow cooker meal is sure to become a favorite for busy weeknights, game days, and cozy gatherings alike.
This Slow Cooker Buffalo Chicken Chili is a bold and comforting twist on traditional chili. Tender shredded chicken simmers low and slow in a rich, spicy buffalo-style broth with beans, vegetables, and creamy cheese for a hearty, flavor-packed meal. Perfect for game day, meal prep, or cozy weeknights, this easy crockpot buffalo chicken chili delivers big flavor with minimal effort.
Ingredients
1 ½ pounds boneless, skinless chicken breasts
¾ cup buffalo wing sauce (adjust to taste)
2 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 small onion, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 ounces cream cheese, softened
Blue cheese or shredded cheddar (optional, for topping)
Sliced green onions (optional, for garnish)
Instructions
Place chicken breasts in the bottom of the slow cooker.
Add onion, celery, garlic, white beans, kidney beans, and diced tomatoes.
Pour in buffalo wing sauce and chicken broth.
Sprinkle chili powder, paprika, salt, and black pepper over the top. Stir gently to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
Stir in cream cheese until fully melted and incorporated.
Cover and cook on low for an additional 15–20 minutes.
Taste and adjust seasoning if needed.
Serve hot with blue cheese, shredded cheddar, and green onions if desired.
Notes
Reduce buffalo sauce and add extra broth for a milder version.Add corn for subtle sweetness.Stir in ranch seasoning for extra tang.Use rotisserie chicken for a quicker variation (reduce cook time).Add diced jalapeños for more heat.Thin with additional broth if you prefer a lighter consistency.
