Slow Cooker Buffalo Chicken Chili Recipe

🔥 Creamy, Spicy, Comforting – A Bowl Full of Game Day Flavor

Looking for a meal that brings all the bold heat of Buffalo wings into a hearty, family-friendly chili? This Slow Cooker Buffalo Chicken Chili is the ultimate answer. Whether you’re prepping for game day, feeding a crowd, or just want a comforting set-it-and-forget-it dinner, this recipe delivers maximum flavor with minimal effort.

Rich, creamy, and tangy with a satisfying kick, it’s packed with shredded chicken, tender beans, sweet corn, and that unmistakable Buffalo heat. Made in the slow cooker, it requires barely 20 minutes of prep and transforms into a bold, crave-worthy chili everyone will rave about.

⭐ Why You’ll Love This Buffalo Chicken Chili

• ✅ Effortless slow cooker prep – Let the crockpot do the heavy lifting.
• 🔥 Bold, spicy, creamy flavor – A perfect fusion of chili + Buffalo wings.
• 🧀 Loaded with texture – Shredded chicken, beans, corn, and creamy cheese.
• 🧡 Customizable – Adjust the heat, make it dairy-free, or turn it vegetarian.
• 🍽️ Great for meal prep – Freezer-friendly, make-ahead approved.

📝 Ingredients You’ll Need

This chili strikes the perfect balance of heat, richness, and hearty satisfaction. Here’s what you need:

Protein Base

• 2 lbs boneless, skinless chicken breasts or thighs – Thighs offer more moisture; breasts are leaner.

Buffalo Flavor

• 1 cup Frank’s RedHot Buffalo Sauce – Adjust for spice level.
• 1 (1 oz) packet dry ranch seasoning mix – Adds creaminess and herby tang.

Creamy Element

• 1 (8 oz) block cream cheese, softened and cubed – Use full-fat for best results.

Vegetables & Body

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can diced tomatoes, undrained
• 1 cup frozen corn kernels (or 1 can, drained)
• 1 cup low-sodium chicken broth

Optional Add-ins (Highly Recommended)

• 1 bell pepper, diced
• 1 stalk celery, finely chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika

Salt & Pepper

• To taste (added at the end after tasting)

🍲 Step-by-Step Instructions

Step 1: Prepare the Ingredients

Dice the onion, bell pepper, and celery. Mince the garlic. Rinse and drain the beans.

Step 2: Layer in the Slow Cooker

In a 6-quart slow cooker, add chicken to the bottom. Top with onions, garlic, peppers, and celery.

Add beans, corn, and the can of diced tomatoes (with liquid). Pour in broth, ranch seasoning, Buffalo sauce, and optional spices.

💡 Pro Tip: Don’t stir! Let the layers cook undisturbed to keep the chicken juicy.

Step 3: Cook Low and Slow

• LOW for 6–8 hours
• HIGH for 3–4 hours

The chicken should shred easily and the veggies will be tender.

Step 4: Shred Chicken & Add Cream Cheese

Remove chicken, shred with two forks, and return to the pot. Add cubed cream cheese and stir until fully melted and creamy.

💡 Cream cheese melting slowly? Let it sit covered for 15 minutes, then stir again.

Step 5: Adjust and Serve

Taste and adjust salt, pepper, or spice level. If too thick, add a splash of broth. If too thin, simmer uncovered on HIGH for 15–20 minutes.

🍽️ Topping Ideas & Serving Suggestions

Make your chili bowl a masterpiece! Try:

• 🧀 Crumbled blue cheese or shredded cheddar
• 🥛 Sour cream or Greek yogurt
• 🌿 Sliced green onions or cilantro
• 🥓 Crispy bacon crumbles
• 🥑 Diced avocado
• 🌶️ Extra Buffalo sauce drizzle
• 🥣 Crushed tortilla chips or oyster crackers

🥄 How to Serve It

• Classic in a Bowl – Pile on toppings and serve with cornbread or rolls.
• Over Rice or Quinoa – Make it a hearty grain bowl.
• Stuffed Baked Potatoes – Perfect for leftovers.
• Game Day Nachos – Thicken the chili slightly and spoon over chips with cheese.
• In Bread Bowls – Impress guests with edible bowls.

🧊 Storage & Meal Prep Tips

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months. Cool completely before freezing.
• Reheat gently on the stove or in the microwave, adding a splash of broth as needed.

🔥 Flavor improves overnight – make ahead for best results!

🥬 Customizations & Variations

Make it work for any dietary need:

🥑 Lighter or Dairy-Free

• Use Neufchâtel (reduced fat) cream cheese
• Swap with dairy-free cream cheese or blended white beans

🌱 Vegetarian

• Replace chicken with 2 cans of white beans or jackfruit
• Use veggie broth and omit bacon toppings

🔥 Spicier

• Add 1 chopped jalapeño
• Mix in cayenne pepper or hot Buffalo sauce variant

👶 Milder

• Start with ¾ cup Buffalo sauce and increase to taste
• Use mild ranch seasoning and add extra broth

🧂 Common Mistakes to Avoid

Avoid these slip-ups for the perfect batch every time:

• ❌ Using frozen chicken without thawing – Can cause uneven cooking.
• ❌ Adding cream cheese too early – May curdle or separate.
• ❌ Overcooking on HIGH – Dries out the chicken.
• ❌ Skipping ranch seasoning – You’ll miss the creamy, herby depth.

🔍 Nutrition Information (Per Serving)

⚠️ Tip: Use low-sodium broth and rinse canned beans to reduce sodium content.

📌 FAQs

Can I use frozen chicken?

It’s safer and more reliable to use thawed chicken to ensure even cooking. Frozen chicken can thin the chili and extend cooking time.

Can I make it on the stovetop?

Yes! Sauté onions, garlic, and optional veggies. Add all ingredients except cream cheese. Simmer until chicken is cooked, shred, then stir in softened cream cheese.

Is it gluten-free?

Yes — if your ranch seasoning, Buffalo sauce, and broth are certified gluten-free. Always check labels!

Can I double the recipe?

Absolutely. Use an 8-quart slow cooker and double all ingredients. Cooking time may increase slightly.