This Slow Cooker Buffalo Chicken Chili is a spicy, creamy, and hearty dish that brings the bold flavors of buffalo wings into a comforting bowl of chili. Made with shredded chicken, beans, corn, tomatoes, and spicy buffalo sauce, this easy dump-and-go meal is perfect for game day, meal prep, or a cozy dinner.
Why You’ll Love This Recipe
- Super easy—just dump everything in the slow cooker!
- Packed with bold buffalo flavor and creamy texture.
- High in protein and fiber, making it a healthy, satisfying meal.
- Perfect for meal prep—leftovers taste even better!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Buffalo sauce (Frank’s RedHot recommended)
- Diced tomatoes (canned, with juice)
- White beans (cannellini or great northern), drained and rinsed
- Black beans, drained and rinsed
- Corn (frozen or canned)
- Chicken broth
- Ranch seasoning mix (or homemade blend)
- Garlic powder
- Onion powder
- Smoked paprika
- Salt & black pepper
- Cream cheese (for a creamy finish)
Optional Toppings:
- Shredded cheddar or blue cheese crumbles
- Sour cream or Greek yogurt
- Chopped green onions
- Diced avocado
- Crushed tortilla chips
Directions
1. Add Ingredients to Slow Cooker:
Place chicken, buffalo sauce, diced tomatoes, beans, corn, broth, and seasonings in the slow cooker. Stir to combine.
2. Cook:
- Low for 6-8 hours OR High for 3-4 hours until chicken is tender.
3. Shred the Chicken:
Remove chicken, shred with two forks, and return it to the slow cooker.
4. Make it Creamy (Optional):
Stir in cream cheese until melted and smooth.
5. Serve & Enjoy:
Ladle into bowls and top with cheese, sour cream, or green onions.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: Up to 8 hours
Variations
- Extra Spicy: Add diced jalapeños or extra buffalo sauce.
- Low-Carb: Skip the beans and use extra chicken or cauliflower rice.
- Vegetarian: Swap chicken for chickpeas or extra beans.
- Dairy-Free: Use coconut cream instead of cream cheese.
- Instant Pot Version: Cook on high pressure for 15 minutes, then shred the chicken.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a pot over medium heat or microwave in 30-second intervals.
FAQs
1. Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking.
2. How do I make this chili thicker?
Mash some of the beans or add ½ teaspoon cornstarch mixed with water.
3. What’s the best buffalo sauce to use?
Frank’s RedHot is the classic choice, but any brand works.
4. Can I use frozen chicken?
Yes! Just add 1 extra hour to the cook time.
5. Can I make this on the stovetop?
Yes! Simmer everything for 30-40 minutes, then shred the chicken.
6. What beans work best?
White beans (cannellini or great northern) and black beans provide the best texture.
7. Can I add veggies?
Absolutely! Bell peppers, carrots, or celery are great additions.
8. How can I reduce the spice level?
Use mild buffalo sauce and less than the recipe calls for.
9. Can I add pasta or rice?
Yes! Stir in cooked pasta or rice before serving for a heartier meal.
10. What’s the best side dish?
Serve with cornbread, garlic bread, or a side salad.
Conclusion
This Slow Cooker Buffalo Chicken Chili is the perfect blend of spicy, creamy, and hearty in every bite. Whether you’re looking for an easy weeknight meal, a crowd-pleasing game-day dish, or meal prep-friendly comfort food, this chili is sure to be a favorite. Try it today and warm up with bold buffalo flavor!
PrintSlow Cooker Buffalo Chicken Chili
This Slow Cooker Buffalo Chicken Chili is a hearty, spicy, and creamy twist on traditional chili! Made with tender shredded chicken, white beans, and bold buffalo sauce, this easy crockpot meal is perfect for game day, cold nights, or meal prep. Just set it and forget it!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 ½ cups low-sodium chicken broth
- ½ cup buffalo wing sauce (adjust for spice level)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen or canned corn, drained
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese (for serving, optional)
- 2 tbsp chopped fresh cilantro or green onions (for garnish)
Instructions
Step 1: Assemble in the Slow Cooker
- Add chicken, white beans, diced tomatoes, chicken broth, buffalo sauce, onion, garlic, corn, and seasonings to the slow cooker.
- Stir to combine, then cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Step 2: Shred the Chicken
- Once cooked, remove the chicken, shred with two forks, and return it to the slow cooker.
Step 3: Add Cream Cheese & Serve
- Stir in cream cheese until fully melted and combined.
- Serve warm with cheddar cheese, cilantro, green onions, or extra buffalo sauce on top!
Notes
- Adjust Heat Level: Reduce buffalo sauce for a milder version or add cayenne for extra spice.
- Make it Dairy-Free: Use dairy-free cream cheese or omit for a broth-based version.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Serving Ideas: Enjoy with tortilla chips, cornbread, or a dollop of Greek yogurt for creaminess.