This Slow Cooker Buffalo Chicken Chili is creamy, packed with protein, and has just the right amount of heat. With tender chicken, white beans, and a spicy buffalo sauce kick, it’s a surefire winner for game day, potlucks, or a simple family dinner.
I don’t know about you, but I am a huge fan of spicy buffalo wings, just not so much of the mess that comes with them. What’s great about this buffalo chicken chili recipe is that you get all the flavor of your favorite wings in an easier-to-eat form!
Plus, it’s loaded with protein thanks to the chicken and beans, so it’ll keep you feeling full and satisfied. For more chicken dinner ideas, check out this champagne chicken and these BBQ chicken thighs next.
Why You Will Love This Recipe
- Crowd-Pleasing: Whether you’re feeding your hungry family, headed to a potluck, or hosting a game day get-together, this chili is sure to be a hit!
- Customizable: Everyone can top their individual bowls with their favorites, such as sliced avocado, blue cheese crumbles, tortilla strips, and more.
- Warm & Comforting: A hearty bowl of this buffalo chili is sure to warm you up on chilly fall and winter days. And when the weather turns warm, you’ve got to give this summer chili a try.
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Ingredients
- Veggies: You’ll need onion, garlic, celery, and bell peppers. Any color of bell peppers will work.
- Chicken Breasts: There’s no need to sear the chicken first. Just add it right to the crockpot!
- White Beans: I used canned beans for convenience. Great Northern or cannellini beans both work for this recipe.
- Seasonings: I used chili powder, garlic powder, and onion powder to flavor this white buffalo chicken chili.
- Buffalo Sauce: Feel free to use your favorite brand and choice of heat level (mild, medium, or hot).
- Chicken Broth: You can use either regular or low-sodium store-bought chicken broth. Or, try using this homemade chicken broth.
- Cream Cheese: This helps balance the spiciness from the buffalo sauce and makes the chili creamy. For best results, use block cream cheese, not the kind in a tub.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the Chicken Breasts: Try using ground chicken or turkey. Leftover rotisserie chicken will work too!
- Dairy-Free: Use non-dairy cream cheese or canned coconut milk to add creaminess to the chili without the dairy.
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. You can add more bulk by stirring in some spinach or kale during the last 15 minutes of cooking.
How to Make Crockpot Buffalo Chicken Chili
To get started making this crockpot spicy chicken chili, give your slow cooker a light coating of cooking spray.
Step 1: Sweat the vegetables. In a microwave-safe bowl, combine the onion, garlic, bell peppers, and celery. Cover and microwave for about 4-5 minutes.
Step 2: Add chicken and vegetables to the slow cooker. Place the chicken breasts and the veggies into the crockpot. Sprinkle a little salt and pepper over top.
Step 3: Add beans and seasonings. Place the beans on top of the chicken and vegetables, then add the chili powder, garlic powder, and onion powder.
Step 4: Pour in buffalo sauce and broth. Add the buffalo sauce and chicken broth to the crockpot.
Step 5: Cook. Cook for 6-7 hours on low or 3-4 hours on high.
Step 6: Shred the chicken. Carefully remove the cooked chicken from the crockpot and transfer to a plate. Use two forks to shred the chicken.
Step 7: Blend. Scoop out a cup of beans and a cup of broth and add them to a blender, along with the cream cheese. Blend until the mixture is smooth. Pour the cream cheese mixture into the crockpot and stir.
Step 8: Return the chicken. Stir the shredded chicken back into the crockpot. Allow it to cook for 10 more minutes. Serve with your favorite toppings and side dishes. We love it with a side of apple cranberry coleslaw for a cool contrast to the chili’s heat.
Expert Tips
- Don't skip sweating the vegetables: Doing so helps soften them and enhances their flavor. It also releases moisture, which adds more liquid to the soup without it becoming too watery.
- Adjust the heat: If you don’t like too much heat, feel free to reduce the amount of buffalo sauce by half. You can always add more at the end, but once it’s in you can’t take it out.
- Storing and reheating: Store in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months. Thaw in the fridge overnight before reheating. The chili can be reheated on the stovetop or in the microwave. If it becomes too thick during storage, you can add a little broth when reheating to thin it out.
Serving Suggestions
- Enjoy this buffalo chicken chili with a side of homemade cornbread and butter for an easy family dinner.
- Serve it as the main dish for your next game day party along with some cold shrimp dip and dill pickle deviled eggs as appetizers.
- After a bowl of spicy chili, sweeten things up with some pineapple dump cake or chocolate dump cake for dessert.
Recipe FAQs
If you find the chili is too thin for your liking, you can try cooking it for about 15-20 minutes more with the lid off to reduce some of the liquid. You can also use a potato masher to mash some more of the beans right in the slow cooker, or stir in a little more cream cheese to thicken it up.
Yes! Add the chicken, beans, veggies, seasonings, buffalo sauce, and broth to a large pot. Bring to a boil, then lower to a simmer and cover. Simmer until the chicken is fully cooked and shreddable, stirring occasionally. Then, follow the remaining recipe directions.
More Crockpot Chicken Recipes
Slow Cooker Buffalo Chicken Chili
Equipment
- 1 Slow Cooker
Ingredients
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 bell peppers chopped
- 2 ribs celery chopped
- 2 pounds boneless skinless chicken breasts
- 3 cans white beans drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buffalo sauce
- 4 cups chicken broth
- 8 ounces cream cheese cubed
- Optional: blue cheese crumbles, fresh parsley and extra chopped celery for garnish
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the onion, garlic, peppers, and celery in a microwave-safe bowl, cover, and microwave for 4–5 minutes to sweat the vegetables.
- Place the chicken breasts in the bottom of the slow cooker and season lightly with salt and pepper.
- Surround the chicken with the microwaved vegetables.
- Add the beans over the top, then sprinkle in the chili powder, garlic powder, and onion powder.
- Pour the buffalo sauce and chicken broth evenly over the ingredients.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and set aside.
- Scoop out about 1 cup of the broth and 1 cup of beans, place them in a blender with the cream cheese, and blend until smooth.
- Stir the cream cheese mixture back into the slow cooker until creamy.
- Return the shredded chicken to the pot, stir, and cook for an additional 10 minutes before serving.
- Garnish with parsley if desired and serve hot.
Notes
- If you prefer less heat, be sure to use mild buffalo sauce and start with a lesser amount. You can always add more if you need to.
- If the chili turns out thinner than you’d like, mash some more of the beans right in the crockpot or add a bit more cream cheese. You could also cook it for a little longer with the lid off so some of the liquid evaporates.
- If you don’t have a slow cooker, you can make the chili in a large pot on the stovetop. Add everything except for the cream cheese to the pot and bring to a boil. Lower to a simmer, cover, and cook until the chicken is done and easily shreddable. Then, follow the rest of the instructions above.