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Slow Cooker Buffalo Chicken Chili

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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!

Ingredients

Scale
  • 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

  1. Add chicken, white beans, diced tomatoes, chicken broth, buffalo sauce, onion, garlic, corn, and seasonings to the slow cooker.
  2. Stir to combine, then cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Step 2: Shred the Chicken

  1. Once cooked, remove the chicken, shred with two forks, and return it to the slow cooker.

Step 3: Add Cream Cheese & Serve

  1. Stir in cream cheese until fully melted and combined.
  2. 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.