There’s something incredibly comforting about a bowl packed with bold flavors and cozy warmth—that's why this Slow Cooker Buffalo Chicken Chili Recipe quickly became a favorite in my house. It’s spicy, creamy, and so simple to throw together, making weeknight dinners feel like a special occasion.
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Why You'll Love This Recipe
This Slow Cooker Buffalo Chicken Chili Recipe is a game-changer because it combines the tangy kick of buffalo sauce with the hearty goodness of chili—all without standing over the stove. I keep coming back for the ease, flavor, and how well it feeds a crowd.
- Hands-Off Cooking: Toss everything in the slow cooker in the morning, and dinner’s ready when you walk in the door.
- Flavor-Packed Comfort: The buffalo sauce adds that perfect zing balanced by creamy cheese, making every spoonful irresistible.
- Versatile and Customizable: Whether you want it dairy-free, extra spicy, or loaded with toppings, it flexes to your taste buds.
- Great for Any Season: It’s warm and cozy in winter but zesty and satisfying enough for spring and fall nights too.
Ingredients & Why They Work
The magic behind this chili is in the balance of spicy, creamy, and hearty. I’ve picked ingredients that build layers of flavor but keep it approachable—perfect for busy cooks who want a no-fuss meal with a wow factor.
- Chicken breasts: Lean and tender, they shred easily after slow cooking, soaking up all that buffalo goodness.
- White beans: Great Northern beans add subtle creaminess and bulk without overpowering the chili’s spice.
- Fire-roasted tomatoes: These bring a smoky depth that enhances the chili’s warmth beautifully.
- Chicken stock: It adds body and a savory base; homemade or good-quality store-bought works best.
- Buffalo or hot sauce: The star ingredient that gives this dish its signature spicy, tangy punch.
- Dried chives, garlic powder, and herbs: These bring layers of aromatic flavor without extra fuss.
- Cream cheese or Greek yogurt: Adds silky creaminess to tone down the heat and enrich the texture.
- Fresh cilantro: I add this at the end for a fresh, bright contrast to the rich chili.
Make It Your Way
I love tweaking this Slow Cooker Buffalo Chicken Chili Recipe depending on the mood. Sometimes I swap in ground chicken for a different texture, or I turn down the heat a little for the kids—because comfort food should always be crowd-pleasing.
- Ground Chicken Variation: Browning 2 pounds of ground chicken before adding it to the slow cooker gives a richer, meatier texture I enjoy when I want a chunkier feel.
- Dairy-Free Option: I switch cream cheese for canned coconut cream and top with green onions and dairy-free cheese for my friend who’s lactose intolerant.
- Heat Level: Adjust the buffalo sauce amount or swap in a milder wing sauce if your palate prefers less kick.
- Instant Pot Shortcut: I sometimes use my Instant Pot for a quick version — pressure cook for 8 minutes, shred the chicken, then stir in cream cheese and cilantro for a fast, tasty meal.
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Chili Recipe
Step 1: Dump and Go
I start by adding the chicken breasts, beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all the dried seasonings right into the slow cooker. No need for extra pots or pans here which is a huge win on busy days. Just close the lid and cook low for 6-8 hours or high for about 4.
Step 2: Shred Your Chicken
Once it’s cooked, carefully remove the chicken breasts onto a cutting board. Two forks make quick work of shredding them into tender, bite-size pieces. Pop the shredded chicken back into the slow cooker and stir everything together to soak up all those delicious flavors.
Step 3: Creamy Finish
Now for the cream cheese and cilantro. Stir them into the chili until the cream cheese melts, creating a luscious, creamy texture that softens the heat and rounds out the spice. This step is crucial—it makes the chili feel decadent and keeps everyone coming back for more.
Step 4: Serve It Up
Scoop it into bowls and get creative with toppings. I love a dollop of sour cream, shredded cheddar, or even crushed tortilla chips for that extra crunch. The toppings add layers and make it feel more like a celebration than just dinner.
Top Tip
In all my attempts with the Slow Cooker Buffalo Chicken Chili Recipe, I learned a few tweaks that really make it shine. These little things take you from good to “wow, I should’ve made this sooner!”
- Use Fire-Roasted Tomatoes: They add a smoky, charred flavor that deepens every bite—trust me, plain canned tomatoes just don’t cut it here.
- Don’t Skip Shredding: Leaving the chicken whole means missing out on flavor blending; shredding allows the meat to soak up the chili broth perfectly.
- Add Cream Cheese Last: Stir it in at the end so it melts gently and doesn’t curdle, keeping the chili silky smooth.
- Adjust Heat Gradually: I start with a cup of buffalo sauce as recommended but always taste to add more if I want an extra punch—better safe than sorry!
How to Serve Slow Cooker Buffalo Chicken Chili Recipe
Garnishes
My go-to garnishes are sour cream to mellow the spice, shredded cheddar for melty richness, and crushed tortilla chips for texture. Lately, I’ve been adding sliced green onions and a little extra fresh cilantro to brighten each bite.
Side Dishes
This chili pairs wonderfully with classic cornbread or even simple steamed rice if you want to balance the heat. I also like serving it alongside a crisp green salad to cut through the creaminess and add freshness.
Creative Ways to Present
For game day or casual dinner parties, I’ve served this chili in mini bread bowls, which was a major hit. Another fun idea is layering it in a casserole with tortilla chips and cheese baked on top—perfect cozy comfort food!
Make Ahead and Storage
Storing Leftovers
After it cools to room temperature, I transfer leftovers to an airtight container and refrigerate. The flavors actually deepen overnight, so it’s even better the next day—just make sure to stir well before reheating.
Freezing
This chili freezes beautifully. I portion it into freezer-safe containers, leaving a little room for expansion. When thawed, I reheat gently on the stovetop, adding a splash of broth if it’s too thick.
Reheating
I prefer reheating on the stovetop over medium-low heat, stirring frequently to prevent sticking and to keep that creamy texture intact. Microwaving works too, but stir halfway through to avoid hot spots.
Frequently Asked Questions:
Absolutely! Browning ground chicken before adding it to the slow cooker is a great way to change up the texture. It cooks faster and blends nicely with the other ingredients.
The heat level depends on the buffalo sauce you choose. Most standard buffalo sauces provide a moderate spice, but you can always adjust by using more or less or opting for a milder sauce for less heat.
Yes! All the ingredients can go into the Instant Pot. Pressure cook on high for 8 minutes, then shred the chicken and stir in the cream cheese and cilantro while on sauté mode to finish.
Definitely. Swap cream cheese with a dairy-free alternative like canned coconut cream or dairy-free cream cheese, and use toppings like green onions and dairy-free tortilla chips instead of cheese and sour cream.
Final Thoughts
This Slow Cooker Buffalo Chicken Chili Recipe is one of those meals I find myself recommending again and again—not just for the unbeatable flavor but for the simplicity that fits perfectly into busy lives. I hope you enjoy making (and eating!) it as much as I do. Seriously, once you try it, this chili will become your go-to comfort food.
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Slow Cooker Buffalo Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender chicken breasts, white beans, fire-roasted tomatoes, and a spicy buffalo sauce base. Perfect for an easy, hands-off meal, it incorporates cream cheese for creaminess and fresh cilantro for brightness. Ideal for game day or cozy dinners, it’s satisfying and comes with versatile topping options.
Ingredients
Main Ingredients
- 1 ½ lbs chicken breasts
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 (15-ounce) cans fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
- 2 teaspoons dried chives
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
Finishing Ingredients
- 8 ounces cream cheese or Greek yogurt
- ¼ cup chopped cilantro
Toppings (Optional)
- Blue cheese
- Cheddar cheese
- Sour cream
- Baked tortilla chips
- Green onions
- Cornbread
- Cilantro
Instructions
- Add Ingredients: Place the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Stir gently.
- Cook: Cover with the lid and cook on low for 8 hours or on high for 6 hours until the chicken is tender and fully cooked.
- Shred Chicken: Carefully remove the chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces.
- Combine Chicken: Return the shredded chicken to the slow cooker and stir well to mix with the chili.
- Add Cream Cheese and Cilantro: Add the cream cheese and chopped cilantro to the slow cooker. Stir until the cream cheese has melted and fully incorporated into the chili.
- Serve: Serve the chili hot topped with your choice of sour cream, shredded cheese, crushed tortilla chips, or fresh herbs.
Notes
- Ground Chicken Option: Brown 2 lbs of ground chicken in a skillet before adding to the slow cooker with the other ingredients for a different texture.
- Bean Variations: Great Northern beans are recommended, but you can substitute cannellini or navy beans.
- Toppings: Try blue cheese, cheddar, sour cream, tortilla chips, green onions, cornbread, or extra cilantro for variety.
- Instant Pot Adaptation: Combine ingredients in the Instant Pot, pressure cook on high for 8 minutes, quick release, shred chicken, then sauté with cream cheese and cilantro to melt.
- Stovetop Method: Simmer all ingredients over medium heat in a large pot for 20 minutes or until chicken reaches 165°F, shred chicken, then add cream cheese and cilantro before serving.
- Dairy-Free Version: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream and use dairy-free toppings like green onions and tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
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