Do Share Recipe

Slow Cooker Buffalo Chicken Chili Recipe | Spicy & Comforting Meal

I still remember the first time I made this Slow Cooker Buffalo Chicken Chili Recipe, and honestly, I didn’t expect it to turn out this good. The smell alone had me checking the slow cooker every hour, just waiting to dig in. As soon as I tasted it, I knew this would become one of my go-to comfort meals for busy days.

I love how the heat from the buffalo sauce blends with the creaminess of the beans and veggies. Trust me—if you’re craving a cozy, flavorful dish with a spicy kick, this chili won’t disappoint. If you enjoy creamy dishes, you might also like this Creamy Marry Me Chicken Soup Recipe for a different twist on comfort food.

Ingredients

Here’s everything you need to make this fiery and comforting slow cooker chili. I’ve added small tips to help each ingredient shine.

1 ½ pounds boneless skinless chicken breasts – cooks tender and shreds beautifully; thighs also work if you prefer richer meat.
1 cup buffalo sauce – choose a high-quality brand for bold flavor; mild or hot based on your spice tolerance.
1 can (15 oz) white beans, drained and rinsed – they add creaminess and balance the heat.
1 can (15 oz) black beans, drained – gives more texture and hearty volume.
1 can (14.5 oz) diced tomatoes – fire-roasted tomatoes taste amazing here.
1 cup corn kernels (fresh or canned) – adds sweetness that contrasts the buffalo heat.
1 medium onion, diced – gives depth and natural sweetness as it slow-cooks.
3 cloves garlic, minced – fresh garlic brings better flavor than jarred.
1 teaspoon smoked paprika – enhances the chili with a warm, smoky background.
1 teaspoon cumin – essential for classic chili flavor.
½ teaspoon salt – adjust to taste at the end since buffalo sauce can be salty.
½ teaspoon black pepper – rounds out the spice balance.
¾ cup cream cheese (softened) – adds creaminess; full-fat melts the smoothest.
1 cup chicken broth – use low-sodium if your buffalo sauce is salty.
1 cup shredded cheddar cheese – freshly grated melts better than pre-shredded.

Note: This recipe serves 6 to 7 people based on the ingredient quantities listed above.

Variations

A few small swaps can completely transform this chili while still keeping its bold buffalo flavor.

Dairy-Free: Replace cream cheese with dairy-free cream cheese and use plant-based cheddar.
Low-Carb: Skip the beans and corn, and add diced zucchini or cauliflower instead.
Extra Veggies: Add bell peppers, carrots, or celery to make the chili heartier.
More Heat: Stir in extra buffalo sauce or a spoon of crushed red pepper.
Milder Version: Use half buffalo sauce and half ranch dressing for a gentler flavor.

You could also try using cream in a pasta-based dish for a similar indulgent texture, like in this Creamy Bacon Pasta Recipe.

Cooking Time

Quick overview so you know exactly how long this dish takes.

Prep Time: 10 minutes
Cooking Time: 4–6 hours (depending on slow cooker setting)
Total Time: 4 hrs 10 mins to 6 hrs 10 mins

Equipment You Need

These tools help everything come together smoothly.

Slow Cooker: For cooking the chili low and slow without babysitting.
Cutting Board: To prepare vegetables and chicken safely.
Sharp Knife: Helps you dice onions and garlic easily.
Mixing Spoon: Useful for stirring in the cream cheese and shredded chicken.
Measuring Cups & Spoons: Ensures accurate measurements for perfect flavor.

How to Make Slow Cooker Buffalo Chicken Chili

A simple process with maximum flavor. Let’s walk through it step by step.

Step 1: Prepare the slow cooker

Start by adding the chicken breasts to the bottom of the slow cooker. Then layer in the beans, tomatoes, corn, onions, and garlic. I always spread them evenly so everything cooks uniformly without clumping. Pour the buffalo sauce and chicken broth over the top to help infuse the flavors right from the start.

Step 2: Add seasonings and cook

Sprinkle in the smoked paprika, cumin, salt, and black pepper. These spices give the chili its warm and cozy backbone. Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours. I prefer low because the chicken turns softer and absorbs more flavor during the longer cooking time.

Step 3: Shred the chicken

When the cooking time is complete, remove the chicken breasts and place them on a cutting board. Shred the chicken using two forks—this only takes a minute. The meat should be tender and pull apart effortlessly. Add the shredded chicken back into the slow cooker and stir it well so it absorbs the spicy broth.

Step 4: Add cream cheese

Now add the softened cream cheese. Let it melt for about 5–10 minutes, then stir until the chili becomes creamy. I’ve learned that softened cream cheese blends much better and avoids lumps. This step turns the chili into a rich, velvety bowl of comfort.

Step 5: Stir in cheese and serve

Finally, sprinkle in your freshly grated cheddar cheese. Stir everything again until the cheese is fully melted. The texture becomes thicker and more indulgent. Once everything is well combined, the chili is ready to serve hot.

Additional Tips for Making This Recipe Better

These little tweaks have helped me make this chili even more flavorful each time.

I always taste the broth before adding more salt because buffalo sauce already has plenty.
I like to add cream cheese in small chunks so it melts more evenly in the slow cooker.
I sometimes add a splash of ranch dressing at the end to balance the heat with creaminess.
I’ve noticed freshly shredded cheese melts smoother than store-bought shreds, so I always grate my own.

How to Serve Slow Cooker Buffalo Chicken Chili

This chili is delicious on its own, but you can make it extra special with a few serving ideas. Try adding a topping bar with shredded cheese, sliced green onions, or a dollop of sour cream for creaminess. I also love serving it with a side of warm cornbread or crusty bread to soak up the spicy broth. A drizzle of extra buffalo sauce or ranch on top can also bring the whole dish together beautifully.

Nutritional Information

Here’s a quick overview of the nutritional values per serving.

Calories: Approximately 380–420
Protein: Around 32g
Carbohydrates: About 22g
Fat: Roughly 17g

Make Ahead and Storage

Make Ahead

You can easily prepare this chili ahead of time by assembling all ingredients except the dairy in the slow cooker insert and refrigerating it overnight. In the morning, just place it in the cooker and start it. It’s a perfect time-saving trick.

Storing

Once cooled, store the chili in an airtight container for up to 4 days in the refrigerator. The flavors deepen as it sits, making leftovers even better.

Freezing

This chili freezes very well. Just skip adding the cream cheese before freezing. Store in freezer-safe containers for up to 3 months. Add cream cheese when reheating for the best texture.

Reheating

Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth if the chili becomes too thick.

Why You’ll Love This Recipe

Here’s why this buffalo chicken chili deserves a permanent spot in your dinner rotation.

Super Easy to Make: Everything goes into the slow cooker, and the machine does the work. Perfect for busy days.
Comforting and Flavor-Packed: The combination of buffalo heat and creamy textures is satisfying and bold.
Customizable: You can adjust the heat, add veggies, or make it dairy-free without losing flavor.
Perfect for Meal Prep: It reheats beautifully and stays delicious for days.
Crowd-Pleaser: Whether for game day or a family dinner, everyone loves the spicy, comforting flavors.

Ben Carraoli