Description

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)

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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.