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This buffalo chicken chili takes classic hearty chili to the next level with ranch seasoning and hot sauce. The tender chicken, fire roasted tomatoes, and white beans round out the dish in the delicious buffalo broth.
Looking for more crockpot chili recipes? Try this sweet potato chili, slow cooker steak chili, or easy no-bean chili next.
Quickly throw everything into the crock pot and forget about it until you come home to the most delicious meal. Crock pot soups like this one, healthy chicken tortilla soup, and sausage lentil soup make weeknight dinners a breeze.
The chicken breasts are cooked low and slow in a flavorful, spicy broth made with chili powder, smoked paprika, white beans, chicken broth, and fire-roasted tomatoes until the chicken is so tender it falls apart. Finishing it with cream cheese or blended cottage cheese for richness and protein.
Just like buffalo chicken stuffed peppers, adjust the spice level to your preference and enjoy the game day flavors we all love any day of the week.
Love buffalo chicken? Try healthy buffalo chicken dip, buffalo chicken salad, or buffalo chicken casserole next.
Ingredients You Need
Here are the simple ingredients to make this buffalo chicken chili recipe. Jump to the recipe card for exact measurements.
- Chicken breast: You could also add in rotisserie chicken at the end.
- Buffalo sauce: The same sauce you’d use on your favorite buffalo wings! My favorite buffalo wing sauce is Primal Kitchen, but I also like Frank’s Red Hot.
- Diced Tomatoes: Take it up a notch with fire-roasted tomatoes!
- Beans: White beans add richness and texture to this chili dish, just like slow cooker white chicken chili. Cannellini beans, navy beans, or great northern beans all work.
- Spices: chili powder, garlic powder, onion powder, chives, dill, and paprika.
- Cream cheese: cut the heat and add a creamy texture with a block of cream cheese. You could also stir in blended cottage cheese for added protein.
Recipe Variations
- Ground chicken: brown 2 lbs of ground chicken in a skillet then transfer it to the crock pot and follow the instructions to finish cooking.
- Rotisserie chicken: make the soup without the chicken in it and add leftover rotisserie chicken into the chili with the cream cheese.
- Add veggies: Add bell peppers, celery, poblano pepper, canned corn, or carrots!
- More Protein: Blend 1 cup of cottage cheese until smooth (similar to cottage cheese dip) and mix it in at the end instead of cream cheese.
How to Make Buffalo Chicken Chili
Here are the simple steps, with photos, to make crock pot buffalo chicken chili. Jump to the recipe card for full instructions.
Step 1. Add to Slow Cooker. Add all of the ingredients to the slow cooker, except the cream cheese and cilantro. Mix and submerge the chicken in the liquid.
Step 2. Cook. Slow cook on low for 6-8 hours or on high for 4 hours.
Step 1. Shred the Chicken Transfer the cooked chicken to a cutting board and shred with two forks.
Step 2. Finish and Serve. Stir in the cream cheese until melted, taste, and adjust seasoning and heat as needed. Serve with your favorite chili toppings!
Can I Make it on the Stovetop or Instant Pot?
Yes, you can make this chili on the stovetop like I do with my sweet and spicy chili, or make it quickly in the Instant Pot.
Stovetop: Place everything in a large pot and bring it to a boil over medium-high heat. Turn the heat down to low and simmer for approximately 20 minutes, or until the chicken reaches 165°F. Shred the chicken and add it back to the soup with the cream cheese and cilantro.
Instant Pot: add all of the ingredients to the instant pot and pressure cook on high for 8 minutes. Turn the valve to venting to quick release the steam. Remove the chicken from the chili, shred and place it back in the Instant Pot. Turn it to saute mode and add the cream cheese and cilantro and stir well to melt.
Expert Tips
- Start with less buffalo sauce. You can always add it but you can’t take it out! Taste and add more spice as needed!
- Get creative with mix-ins. Try adding veggies like celery, corn, or carrots.
- Don’t skip the toppings. Serve with toppings like shredded cheddar cheese, blue cheese crumbles, sour cream, green onions, and cilantro.
- Taste and adjust as you go. Don’t forget to adjust the seasoning, adding salt and pepper as needed before serving.
Make-Ahead and Storage
Fridge: store leftover buffalo chicken chili in an airtight container in the fridge for up to 5 days.
Freezer: cool completely and store in a freezer safe container or storage bag for up to 3 months. Lay the freezer bag flat to freeze solid and save space. Thaw overnight before reheating.
Freeze before cooking: make it a freezer meal by adding everything but the cream cheese to a plastic freezer bag. Freeze for up to 3 months, thaw overnight, and follow instructions to slow cook.
Reheat: Warm the chili on the stove in a large pot over medium-high heat or heat individual bowls of chili in the microwave until heated through.
Recipe FAQs
There are around 300 calories in one serving of this buffalo chicken chili. It makes about 6 servings, which means there are 1800 calories in the entire soup.
This recipe has a good kick to it, but can be easily adjusted based on your preference. I recommend starting with less hot sauce as desired. You can always add more spice to get it just right, but you can’t remove it!
We wrote an entire article on ways to serve buffalo chicken. But some of our favorites are cooling ingredients that balance out the spice like cheese or sour cream. Anything crunchy is another great option!
Need more chicken soup? Try this Instant pot chicken noodle soup or creamy chicken tortilla soup next!.
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Slow Cooker Buffalo Chicken Chili
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Ingredients
- 1 1/2 lbs chicken breasts
- 2 (15-ounce) cans white beans drained and rinsed
- 2 (15-ounce) can fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
- 2 teaspoons dried chives
- 11/2 teaspoons garlic powder
- 1 teaspoon EACH: dried dill, onion powder, paprika, and kosher salt
- 1 teaspoon chili powder
- 8 ounces cream cheese or Greek yogurt
- 1/4 cup chopped cilantro
- Toppings to taste
Instructions
- Add everything to the slow cooker, except for the cream cheese and cilantro. Close the lid and cook on low for 6-8 hours or on high fro 4 hours.1 1/2 lbs chicken breasts, 2 (15-ounce) cans white beans, 2 (15-ounce) can fire-roasted tomatoes, 4 cups chicken stock or broth, 1 cup buffalo or hot sauce, 2 teaspoons dried chives, 11/2 teaspoons garlic powder, 1 teaspoon EACH: dried dill, onion powder, paprika, and kosher salt, 1 teaspoon chili powder
- Carefully remove the lid and transfer the cooked chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces. Place the shredded chicken back in the slow cooker and stir it well.
- Add the chopped cilantro and cream cheese and stir well until the cream cheese is melted and mixed into the chili. Serve it hot with a dollop of sour cream, shredded cheese, crushed tortilla chips, or your other favorite chili toppings.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Literally…one of the BEST soups I’ve ever eaten! I was literally sad when I finished my last bite!!
Making it in a double batch for our upcoming Family Fall Ball!
Such a compliment, Jo!! Also how do I get an invite to Family Fall Ball🤣 That sounds fun!
This came through as part of the meal plan for the week and my first thought was “nope” but considering how easy it is I decided to give it a try. Followed the recipe as printed, using Frank’s Red Hot Sauce., It was spicy like wings but nothing a little sour cream and tortilla chips couldn’t overcome. Everyone LOVED it! Will definitely add this to our easy weeknight menus. If you’re looking for easy, warming, and delicious, try this recipe.
Thank you so much!!! I know, I might be a little put off by buffalo chili too, but it’s not too spicy! You could always add less too. Love this!
This soup is a home run! Another “Molly Favorite” in our household. It is very spicey… but just what we needed on a snow day!
Made this tonight and it was delicious. I left out the dill because I didn’t feel like it would mesh with the other flavors. For the cream cheese, I scooped out some of the broth and juices towards the end and mixed that together with the room temp cream cheese in a large bowl to get it to blend easier. I already can’t wait for leftovers tomorrow!
Thanks, Sara! Love this! The dill gives it that ranch flavor you’d expect from buffalo chicken dip, but can definitely be left out.