Here is how to make creamy and delicious buffalo chicken chili in the slow cooker.
When you make a purchase using a link on this page, we may receive a commission. As an Amazon Associate I earn from qualifying purchases. For more information, please see About Us.
This post is all about how to make slow cooker buffalo chicken chili.
Slow cooker buffalo chicken chili takes all your favorite buffalo chicken dip flavors and puts them together in a delicious chili that you can eat with a spoon (or dip some crusty bread in!). Here is how to make slow cooker buffalo chicken chili that you’ll want to eat all fall and winter.
In This Post:
- What is Slow Cooker Buffalo Chicken Chili?
- Why You’ll Love This Recipe
- Slow Cooker Buffalo Chicken Chili Ingredients
- How to Make Slow Cooker Buffalo Chicken Chili
- Tips for Making the Best Slow Cooker Buffalo Chicken Chili
- How to Store Leftover Buffalo Chicken Chili
- What to Serve with Buffalo Chicken Chili
- Recipe: Slow Cooker Buffalo Chicken Chili
What is Slow Cooker Buffalo Chicken Chili?
Slow cooker buffalo chicken chili is basically the best mashup of buffalo chicken flavors, creamy dip, and cozy chili vibes.
It’s a hearty, creamy dish made with shredded chicken, white beans, veggies like carrots and celery, and spicy buffalo sauce, all slow cooked together for maximum flavor.
The chili gets a tangy flavor and richness thanks to the cream cheese, and the whole thing comes out perfect for fall nights, game days, or just a chill hangout with family and friends.
Think of it like your favorite buffalo wings, but in a cozy, spoonable form! In this post, we’ll explore how to make a delicious and creamy buffalo chicken chili in the slow cooker.
Why You’ll Love This Buffalo Chicken Chili Recipe
There are so many reasons to love this slow cooker buffalo chicken chili recipe! First, it’s super easy to make—after preparing the ingredients, just toss everything into the slow cooker, and let the slow cooker do the work.
Second, it’s got that perfect spicy, creamy flavor combination thanks to the buffalo sauce and cream cheese, and the shredded chicken and beans make the chili super filling.
Plus, slow cooker buffalo chicken chili is totally customizable—you can adjust the heat of the chili by adjusting the buffalo sauce or the spices, and the chili toppings make it extra fun.
Buffalo chicken chili is also perfect for fall and game days, and your family and friends will be raving all about it. Bonus: making slow cooker chili can make your whole house smell amazing!
Slow Cooker Buffalo Chicken Chili Ingredients
Here are the ingredients needed to make this slow cooker buffalo chicken chili recipe. All these ingredients come together to make a rich, spicy, and creamy chili that’s perfect for any occasion.
- Chicken Breasts (1 ½ pounds). Shredded chicken forms heart of the chili! These cook down tender and get shredded for that perfect, meaty texture for the chili.
- Onion (1 medium, peeled and diced). Diced onion adds a savory base flavor to the chili.
- Red Bell Pepper (1 medium, cored and diced). Red bell pepper adds color and sweetness to the chili.
- White Beans (1 15 oz. can, drained and rinsed). White beans make the chili hearty and creamy. Cannellini beans and Great Northern beans are both great choices for making buffalo chicken chili.
- Sweet Corn Kernels (1 cup, drained). Sweet corn kernels add a little sweetness and crunch to balance the heat of the chili. Add about a cup of canned sweet corn kernels (drained) or frozen sweet corn kernels (thawed and drained).
- Diced Carrots (1 cup). Diced carrots bring a subtle sweetness and extra texture to buffalo chicken chili.
- Celery (2 stalks, peeled and diced). Because you can’t have buffalo flavor without celery, right? Diced celery gives buffalo chicken chili a fresh, crunchy bite.
- Petite Diced Tomatoes (1 can, 14.5 oz). Petite diced tomatoes add a light tomato base to the chili, and the flavor helps to tie everything together.
- Tomato Paste (2 tbsp). Add a few tablespoons of tomato paste for even more depth and richness.
- Cream Cheese (4 oz). Cream cheese makes the chili creamy and tangy—taking the flavor to the next level!
- Chicken Broth (3 cups). Chicken broth helps everything to cook down, and it brings a rich flavor to the chili.
- Minced Fresh Garlic (3 cloves). Minced fresh garlic adds a delicious pop of sweet garlic flavor, making the chili even more flavorful.
- Ranch Seasoning Mix (1 packet, or 3 Tbsp). Ranch seasoning makes a classic pair with buffalo flavor, and it brings extra tang to the buffalo chicken chili.
- Onion Powder (1 tsp). Onion powder enhances the onion flavor of the chili without overwhelming the dish.
- Chili Powder (1 tbsp). Chili powder adds warmth and mild spice to the chili base.
- Smoked Paprika (1 tsp). Smoked paprika adds a smoky, earthy flavor to the chili. If you don’t have smoked paprika, you can substitute sweet paprika instead.
- Ground Cumin (½ tsp). Add a touch of ground cumin for warmth and depth.
- Buffalo Wing Sauce (½ cup). Buffalo wing sauce gives the chili that quintessential buffalo chicken flavor. Adjust the amount of sauce based on how spicy you want the buffalo chicken chili to be.
- Salt and Pepper (½ tsp each). Salt and pepper helps to bring out the flavors of the chili.
How to Make Slow Cooker Buffalo Chicken Chili
Start by placing everything, except the chicken, into your slow cooker—diced onion, red bell pepper, white beans, corn, carrots, celery, diced tomatoes, tomato paste, garlic, chicken broth, and all the seasonings: ranch mix, chili powder, paprika, cumin, onion powder, salt, and pepper.
Add ¼ to ½ cup of the buffalo Give the ingredients a good stir. Arrange the chicken breasts into the other chili ingredients. Set the slow cooker to low for 6 to 8 hours or to high for 3 to 4 hours) to cook the chili. Cook the chili until the vegetables are tender and the chicken is fully cooked and has reached an internal temperature of 165 degrees Fahrenheit.
Once the chili is cooked, take out the chicken, shred it up with forks, and mix it back in. Then, add in chunks of cream cheese and stir until it melts, making the chili creamy and delicious. Taste it and adjust the spice level or consistency with more buffalo sauce or broth if needed.
Serve the chili with toasted bread or crackers, or pair it with fresh veggies like celery and carrot sticks. Top it with sour cream and diced green onions, and enjoy with your friends and family—it’s the perfect cozy, fall dish!
Tips for Making the Best Slow Cooker Buffalo Chicken Chili
Here are some tips to make the best slow cooker buffalo chicken chili that you’ll want to eat all fall and winter. With these tips, your buffalo chicken chili is going to be next level delicious!
- Adjust the heat. If you’re into spicy chili, go heavy on the buffalo sauce or even add some hot sauce to the mix. For a milder version, cut the buffalo sauce in half and taste as you go.
- Use softened cream cheese. Make sure your cream cheese is softened before adding it to the buffalo chicken chili at the end. That way, the cheese melt faster and make the chili extra creamy without lumps.
- Shred the chicken well. Take a few minutes to really shred the chicken after it’s cooked and cooled—it makes the chili more hearty and lets the flavors soak into every bite.
- Don’t skimp on the toppings. Serve the buffalo chicken chili with great toppings like sour cream, diced green onions, extra buffalo sauce, or shredded cheese. These toppings take the chili from good to amazing, so load up on them!
- Let it sit. If you can, let the chili sit for a few minutes to cool after it’s done cooking. The flavors get even better as they meld together.
- Customize the veggies. Feel free to add extra veggies if you want more texture. Diced peppers, zucchini, or even a little spinach work well to enhance the chili without changing the buffalo flavor too much.
How to Store Leftover Buffalo Chicken Chili
Storing leftover slow cooker buffalo chicken chili is super easy. Once the buffalo chicken chili cools down, transfer it to an airtight container and pop it in the fridge—where it should stay good for about 2 to 3 days.
If you want to keep the chili for longer, you can freeze it for up to 2 months. Just make sure you thaw it in the fridge overnight before reheating. When you’re ready to eat the chili again, warm it up on the stove or in the microwave, until the chili is fully heated through, and it’ll taste just as amazing as when you first made it!
What to Serve with Buffalo Chicken Chili
There are so many awesome side dishes that pair perfectly with slow cooker buffalo chicken chili! Toasted bread or buttery crackers are perfect for dipping into the creamy, spicy goodness of buffalo chicken chili.
You can also go for fresh veggie sides like celery and carrot sticks (giving classic buffalo wing vibes) or sliced cucumber for a cool, refreshing crunch. If you’re feeling extra, add a dollop of sour cream or ranch dressing for some dip like action.
Crumbled blue cheese and extra buffalo wing sauce also make great toppings for slow cooker buffalo chicken chili. And don’t forget to sprinkle some diced green onions or chives on top for a flavorful touch!
Recipe: Slow Cooker Buffalo Chicken Chili
Slow cooker buffalo chicken chili is so good—and it’s perfect for cozy fall vibes and pumpkin spice season!
This chili is so comforting, spicy, and creamy, it’s the perfect dish for when you want to have people over, binge watch some shows, or just enjoy a cozy night in. You’ll love how easy it is to throw together, and your friends and family will be all about it. Let’s get into it!
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 medium onion peeled and diced
- 1 medium red bell pepper cored and diced
- 1 15 oz can white beans, drained and rinsed
- 1 cup sweet corn kernels frozen or canned, drained
- 1 cup diced carrots about 2 medium carrots
- 2 celery stalks diced
- 1 14.5 oz can petite diced tomatoes
- 2 tablespoon tomato paste
- 4 oz cream cheese softened and cut into chunks
- 3 cups chicken broth
- 3 cloves garlic minced
- 1 packet ranch seasoning mix about 3 tablespoons
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ cup buffalo wing sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Sour cream, diced green onion, blue cheese crumbles, or buffalo sauce to serve
Instructions
- Start by coating the inside of a a large slow cooker with non stick spray for easier cleanup.
- Layer the diced onion, red bell pepper, carrots, celery, corn, white beans, diced tomatoes, and tomato paste in the slow cooker pot.
- Next, add the minced garlic, chicken broth, and all the spices: ranch seasoning, onion powder, chili powder, paprika, cumin, and salt and pepper, to the pot. Give it all a good stir to mix the flavors. Nestle the chicken breasts in among the ingredients.
- Pour in the buffalo wing sauce or hot sauce (you can adjust the amount depending on how spicy you want it). If you’re unsure, start with ¼ cup of sauce and add more later.
- Set your slow cooker to the low heat setting for 6 to 8 hours or to high for 3 to 4 hours to cook the slow cooker buffalo chicken chili. Cook the chili until the ingredients are heated through, the vegetables are tender, and the chicken is fully cooked and has reached an internal temperature of at least 165 degrees Fahrenheit.
- After cooking, pull out the chicken breasts and let them cool for a few minutes until they are cool to the touch. Carefully shred the chicken breasts with two forks. Then return the shredded chicken to the slow cooker. This makes the chili super hearty and full of flavor.
- Add the softened cream cheese chunks into the slow cooker and stir until it’s fully melted and mixed in, making the chili creamy and tangy. If the cream cheese doesn’t melt right away, cover the slow cooker pot and let it sit for another 10 to 12 minutes to fully incorporate.
- Ladle the buffalo chicken chili into bowls and serve with your choice of sides like toasted bread, crackers, or crunchy veggies (celery, carrot sticks, cucumber). Top the chili with sour cream, diced green onion, and even blue cheese crumbles or more buffalo sauce for extra spicy flavor.
Looking for more of the best fall soup recipes?
- How to Make Broccoli Cheese Soup
- How to Make the Best Butternut Squash Soup
- How to Make the Best White Chicken Chili