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Slow Cooker Buffalo Chicken Chili Recipe
Ben Carraoli

Slow Cooker Buffalo Chicken Chili Recipe

I still remember the first time I made this Slow Cooker Buffalo Chicken Chili, 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
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Total Time 6 hours 10 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.