Slow Cooker Buffalo Chicken Chili: Your New Favorite Weeknight Meal

Get ready for a flavor explosion with this incredibly easy and utterly delicious Buffalo Chicken Chili recipe. Combining the zesty kick of Buffalo sauce with tender shredded chicken and a rich blend of spices, this chili is a guaranteed crowd-pleaser that requires minimal effort. Simply “dump and go” – your slow cooker does all the hard work, leaving you with a hearty, creamy, and spicy meal everyone will love!

Author’s Note

The Buffalo Chicken Chili That Unites the Crowd!

Like many, I’ve always been a massive fan of anything Buffalo chicken. From Buffalo Chicken Wraps to Buffalo Chicken Pasta, Buffalo Chicken Lettuce Wraps, and Buffalo Chicken Bowls, these flavorful dishes are regular stars in my kitchen. But, if there’s one recipe that truly takes the crown, it’s this sensational Buffalo Chicken Chili.

The first time I whipped up this Buffalo Chicken Chili, it was during one of those notoriously hectic evenings. Sports practices, homework, and late meetings meant everyone was going in different directions. I simply tossed all the ingredients into the slow cooker, set it, and honestly, forgot about it. Hours later, when we finally gathered around the table, I was absolutely astounded by how incredible it tasted. It was creamy, perfectly spiced, and bursting with deep, satisfying flavors – an instant hit that brought everyone together. This recipe became an immediate family favorite, proving that even on the busiest days, a delicious, homemade meal is entirely achievable.

Why You’ll Adore This Buffalo Chicken Chili

This isn’t just another chili recipe; it’s a culinary experience designed for maximum flavor and minimal fuss. Here’s why this Slow Cooker Buffalo Chicken Chili will quickly become a staple in your meal rotation:

• Effortless Preparation: This is a true “dump and forget” recipe. Simply combine your ingredients in the slow cooker, and let it work its magic. Perfect for busy weeknights or lazy weekends when you want a hearty meal without constant monitoring.
• Unforgettable Flavor: We’re talking about the best of both worlds – the spicy, tangy kick of classic Buffalo wings beautifully blended with the comforting, robust flavors of a traditional chili. The result is a unique, deeply satisfying taste that will keep you coming back for more.
• Creamy & Comforting Texture: The addition of cream cheese transforms this chili into a luxurious, creamy delight. It balances the heat of the Buffalo sauce, creating a smooth and rich texture that’s incredibly comforting, especially on a cold day.
• Customizable to Your Liking: Whether you prefer a mild warmth or an intense fiery sensation, this chili is easily adjustable. You can control the spice level and choose from a wide array of toppings to personalize each bowl.
• A Versatile Crowd-Pleaser: Ideal for family dinners, game day gatherings, or potlucks, this chili consistently earns rave reviews. It’s hearty enough to be a complete meal and versatile enough to please various palates.
• Meal Prep Friendly: This chili tastes even better the next day! It’s fantastic for meal prepping throughout the week, and it freezes beautifully, making it perfect for having delicious, homemade meals on hand.

Essential Ingredients for the Best Buffalo Chicken Chili

Crafting the perfect Buffalo Chicken Chili starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and some helpful tips for each:

Elevate Your Bowl: Delicious Toppings for Buffalo Chicken Chili

While this Buffalo Chicken Chili is fantastic on its own, adding a variety of toppings can transform it into an even more exciting and customizable meal. Think of these additions as a way to enhance texture, add freshness, and balance the rich, spicy flavors.

• Cheesy Goodness: A sprinkle of freshly shredded sharp Cheddar cheese, Monterey Jack, or a blend of Mexican cheeses will melt beautifully into the warm chili, adding a creamy, savory layer. For a truly authentic Buffalo experience, a crumble of pungent blue cheese can’t be beaten.
• Creamy Coolness: To counteract the heat and add a luxurious texture, offer dollops of sour cream, plain Greek yogurt, or even homemade guacamole. Slices of fresh avocado also provide a cool, buttery contrast.
• Satisfying Crunch: Thinly sliced green onions (scallions) or fresh chives provide a mild oniony bite and a pop of color. For a satisfying crunch, serve with tortilla strips, crumbled tortilla chips, or even a side of sturdy corn chips for dipping.
• Fresh Herb Pop: A scattering of fresh cilantro or finely chopped chives offers a bright, herbaceous finish, lifting the rich flavors of the chili.
• Extra Heat (Optional): For those who crave even more spice, a drizzle of extra Buffalo sauce or a few dashes of your favorite hot sauce can be added directly to individual bowls.

How to Make This Unbelievably Easy Buffalo Chicken Chili

Creating this delicious slow cooker Buffalo Chicken Chili is incredibly straightforward. Follow these simple steps for a hearty meal that’s big on flavor and low on effort:

1. Load the Slow Cooker: Begin by adding your boneless, skinless chicken thighs (or breasts), drained and rinsed navy beans, undrained diced or crushed tomatoes, frozen corn, chicken stock, Buffalo wing sauce, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and pepper into a 6-quart (or larger) slow cooker. Stir all the ingredients thoroughly to combine, ensuring the chicken is submerged beneath the liquid.
2. Cook Low & Slow: Cover your slow cooker and let the flavors meld. Cook on the LOW setting for 5–8 hours, or on the HIGH setting for 3–5 hours. The chili is ready when the chicken is incredibly tender and easily shreds with two forks.
3. Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and transfer it to a separate bowl. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside for a moment.
4. Add Cream Cheese: To achieve that signature creamy texture, soften the brick-style cream cheese. You can do this by microwaving it for 30–45 seconds until it’s very soft. Add the softened cream cheese to the slow cooker and whisk briskly until it has completely melted into the chili and the mixture is smooth and velvety.
5. Finish & Serve: Return the shredded chicken to the slow cooker. If using, stir in the optional freeze-dried dill and parsley. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or Buffalo sauce to your preference. Ladle the hot chili into bowls and encourage everyone to pile on their favorite toppings, such as shredded Cheddar cheese, diced avocado, fresh herbs, and crunchy tortilla chips. Enjoy your comforting, homemade Buffalo Chicken Chili!

Make It Your Own: Customization and Variations

One of the best things about this Buffalo Chicken Chili recipe is how adaptable it is. Feel free to experiment and adjust it to your family’s tastes:

• Spice Level: If you love a fiery kick, increase the amount of Buffalo wing sauce. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce alongside the Buffalo sauce. For a milder version, reduce the Buffalo sauce and use a bit more chicken broth instead.
• Protein Power: While chicken thighs are recommended for their tenderness, chicken breasts are a great leaner option. For an even heartier chili, you could brown some ground turkey or beef before adding it to the slow cooker along with the chicken.
• Bean Varieties: Don’t feel limited to navy beans. Cannellini, Great Northern, or even black beans can be swapped in or combined for different textures and flavors.
• Vegetable Boost: Enhance the nutritional value and texture by adding other vegetables. Diced bell peppers, finely chopped celery, or even a handful of spinach can be stirred in during the last hour of cooking.
• Smoky Flavor: For an extra layer of depth, consider adding a teaspoon of smoked paprika or a dash of liquid smoke along with the other spices.
• Cheesy Variations: Experiment with different types of cheese stirred in at the end. Pepper Jack will add extra spice, while a smoked gouda could add a unique flavor profile.

Frequently Asked Questions About Buffalo Chicken Chili

Here are answers to some common questions about making and enjoying this delicious chili:

• Can I make this chili on the stovetop instead of a slow cooker? Yes! To make it on the stovetop, combine all ingredients (except cream cheese and optional herbs) in a large pot or Dutch oven. Bring to a simmer, then reduce heat to low, cover, and cook for about 30-45 minutes, or until chicken is cooked through and shreds easily. Remove chicken to shred, then return to pot, stir in cream cheese and herbs until melted and smooth, and serve.
• What if my chili is too thin? If your chili is thinner than you’d like, you can remove about 1/2 cup of the chili liquid, mix it with 1-2 tablespoons of cornstarch until smooth, and then stir this slurry back into the chili in the slow cooker. Cook on high for another 20-30 minutes, or until thickened. Alternatively, you can mash some of the beans against the side of the pot to naturally thicken the chili.
• What if my chili is too thick? If your chili is too thick, simply stir in additional chicken broth or water, a quarter cup at a time, until it reaches your desired consistency.
• Can I use a different type of hot sauce? While Buffalo wing sauce provides a specific flavor profile that defines this chili, you can certainly experiment with other hot sauces if you prefer. Just be aware that the flavor will vary. Frank’s RedHot is a classic choice for Buffalo sauce, but feel free to use your favorite brand.
• Is this chili very spicy? The spice level is adjustable! With 1/4 cup of Buffalo sauce, it has a moderate kick. You can increase or decrease the amount of Buffalo sauce to suit your taste. Adding toppings like sour cream or avocado also helps to mellow the heat.

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5 from 2 votes

Crockpot Buffalo Chicken Chili Recipe

By
Chelsea Lords

This Buffalo Chicken Chili Recipe is a crowd favorite, combining the heat of Buffalo sauce with tender shredded chicken and a delicious spice blend. It’s the perfect easy, comforting meal!

Prep Time:

10 minutes

Cook Time:

3 hours

Total Time:

3 hours
10 minutes

Servings:

4 servings

Video

Equipment

• 6-quart Crock-Pot (or any slow cooker of similar size)

Ingredients

• 1-1/2 pounds boneless, skinless chicken thighs (see Note 1 for chicken breast option)
• 2 (15.5-ounce) cans navy beans (drained and rinsed)
• 1 (14.5-ounce) can diced or crushed tomatoes (undrained, fire-roasted preferred)
• 1-1/2 cups frozen corn
• 1 cup chicken stock (or broth)
• 1/4 cup Buffalo wing sauce (see Note 2 for heat adjustment)
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces cream cheese (brick-style, very soft)
• 3 teaspoons freeze-dried dill (optional, see Note 3)
• 3 teaspoons freeze-dried parsley (optional)
• Toppings as desired (see Note 4 for suggestions)

Instructions

• In a 6-quart Crock-Pot (or similar slow cooker), add in the boneless, skinless chicken thighs, drained and rinsed navy beans, undrained diced or crushed tomatoes, frozen corn, chicken stock, Buffalo wing sauce, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and pepper. Stir all the ingredients well to ensure everything is combined, and gently press the chicken below the liquid level.
• Cover the slow cooker and cook on high for 3–5 hours, or on low for 5–8 hours. The chili is ready when the chicken is exceptionally tender and can be easily shredded with two forks.
• Once cooked, carefully remove the chicken from the slow cooker and transfer it to a separate bowl. Using two forks, shred the chicken into desired pieces. Set the shredded chicken aside.
• Soften the cream cheese by microwaving it for 30–45 seconds until it’s very pliable. Add the softened cream cheese directly to the Crock-Pot. Vigorously whisk the chili until the cream cheese is completely melted and the chili has a smooth, creamy consistency.
• Return the shredded chicken to the slow cooker. Stir in the optional freeze-dried dill and parsley. Taste the chili and adjust the seasoning with additional salt and pepper as needed.
• Ladle the rich and creamy Buffalo Chicken Chili into individual bowls. Serve hot, garnished generously with your favorite toppings such as shredded Cheddar cheese, diced avocado, and fresh herbs. Don’t forget a side of tortilla chips for dipping or crushing over the top!

Recipe Notes

Note 1: Chicken Choice. I highly recommend using boneless, skinless chicken thighs for this recipe because they remain incredibly tender and flavorful throughout the long cooking process, preventing dryness. There’s no need to trim any fat beforehand, as it renders down beautifully and can be easily removed after cooking if desired. If you prefer to use boneless, skinless chicken breasts, they will also work but keep a closer eye on them to ensure they don’t overcook and become dry.

Note 2: Buffalo Sauce. It’s crucial to use authentic Buffalo wing sauce for its distinct tangy and spicy flavor profile, rather than just a generic hot sauce. Begin with 1/4 cup as suggested, then taste the chili at the end of cooking. You can always add more Buffalo sauce to increase the heat and flavor to your preference. Personally, I find this chili is best with about 1/2 cup of Buffalo sauce for an extra kick.

Note 3: Herbs. The optional freeze-dried herbs (dill and parsley) add a wonderful layer of freshness. You can certainly substitute these with fresh herbs; if doing so, you’ll need roughly 1 tablespoon of each fresh herb for every teaspoon of freeze-dried. If using dried herbs (from a spice jar), use about half the amount of freeze-dried as dried herbs tend to have a more concentrated flavor.

Note 4: Topping Suggestions. For serving, I absolutely love to load this chili up with sharp Cheddar cheese, creamy avocado slices, thinly sliced green onions or fresh chives, bright cilantro, and crispy tortilla strips or chips for dipping. These additions not only add flavor but also fantastic texture.

Storage: Transfer cooled chili to an airtight container and refrigerate for 3–5 days. For longer storage, freeze in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave (on low heat, stirring occasionally to prevent curdling).

Nutrition Information

Serving: 1serving |
Calories: 1261kcal |
Carbohydrates: 161g |
Protein: 91g |
Fat: 32g |
Saturated Fat: 14g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 9g |
Trans Fat: 0.03g |
Cholesterol: 221mg |
Sodium: 1031mg |
Potassium: 3669mg |
Fiber: 57g |
Sugar: 16g |
Vitamin A: 1048IU |
Vitamin C: 14mg |
Calcium: 443mg |
Iron: 16mg

Nutrition information is automatically calculated and is an approximation. Values may vary based on specific ingredients and preparation methods.

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