With creamy sauce, tender chicken, and sassy, spicy Buffalo flavor, this Buffalo Chicken Chili recipe is made in the slow cooker for ease and convenience. It’s perfect for a game day crowd!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Buffalo chicken chili is the perfect chili for game days and weekdays!
This Buffalo chicken chili recipe takes classic White Bean Chicken Chili and gives it Buffalo wing vibes. And if that’s not the ideal chili to make for game day, I don’t know what is!
If you love other Buffalo-inspired recipes like Buffalo Chicken Meatballs, Healthy Buffalo Chicken Dip, and Buffalo Baked Salmon, this is one that’ll find its way into your regular rotation too.
- Because it’s made in the slow cooker, most of the cooking time is hands-off, and it means the flavor has more depth because the ingredients take their time mixing and mingling.
- Shredded chicken and white beans add protein to the mix, making this Buffalo chicken chili plenty satisfying. (Ben and I have been loving the leftovers of this recipe for lunch!)
- Just like the wings it’s inspired by, this chili is spicy but not unpleasantly so. It’s a heat most people can tolerate, rather than being fiery. The creaminess of the sauce helps tame the heat too!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Breasts. Use boneless, skinless chicken breasts. If you prefer chicken thighs, those will work too.
- White Beans. I like to use creamy cannellini beans in this recipe.
- Fire-Roasted Diced Tomatoes. This is one of the ways this recipe departs from Crockpot White Chicken Chili. It’s got tomatoes! Buffalo sauce is tangy, so the acidity of the tomatoes helps lean into that.
- Chicken Broth. Use low-sodium broth to keep a handle on the salt level.
- Green Chiles. Canned green chiles can be mild or spicy, so choose whichever one suits your preferences.
- Buffalo Wing Sauce. Feel free to adjust the amount for a spicier or milder Buffalo chicken chili!
- Carrots. These add texture and flavor to the chili and boost its signature orange hue.
- Ranch-ish Seasonings. Buffalo ranch is a popular combo, and this recipe leans in with a homemade ranch seasoning blend: onion powder, garlic powder, celery salt, dried dill, and ground black pepper.
- Cream Cheese and Greek Yogurt. To make the chili rich, creamy, and balance the heat of the Buffalo sauce.
- Optional Additions. Add blue cheese or feta and green onions on top for the tastiest bowl.
How to Make Buffalo Chicken Chili
Assemble. Add the chicken to your slow cooker, followed by all the rest of the ingredients up to (but not including!) the cream cheese. Stir it all together.
Cook. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. The best way to know when the chicken is done is to use an instant read thermometer and check for a temperature of 165ºF, but failing that, cut into it and look for it to be cooked through in the center.
Thicken It. Transfer the chicken to a cutting board, then use an immersion blender to blend what’s left in the slow cooker—not completely, just enough to make the mixture thicker. (You can also use a countertop blender for this.)
Shred the Chicken. Use two forks to shred the chicken breasts, then stir the shredded chicken into the slow cooker with the cream cheese.
Cook Again. Turn the slow cooker on again and cook on HIGH for 15 to 20 minutes to melt the cream cheese. Stir.
Temper the Yogurt. Stir the yogurt with a few spoonfuls of the chili liquid in a bowl, then slowly stir this into the slow cooker.
Finish. Season the Buffalo chicken chili to taste and serve with crumbled cheese and green onions, if desired. ENJOY!
Recipe Variations
- Make It on the Stovetop. You can cook this chili on the stovetop if you don’t have a slow cooker. Bring all of the ingredients that are added to the slow cooker to a boil in a large pot, then reduce to a simmer and cook until the chicken reaches 165ºF. When adding the shredded chicken and cream cheese back to the pot later in the recipe, simmer for 5 minutes.
- Swap the White Beans for Chickpeas. If white beans aren’t your thing, chickpeas work well, though they are a little less creamy.
- Skip the Greek Yogurt. You can use sour cream instead, cottage cheese that’s pureed to be smooth, or another 4 ounces of cream cheese.
What to Serve with Buffalo Chicken Chili
- More Game Day Faves. Guacamole, Mexican Corn Dip, Voodoo Fries, and more!
- Cornbread. Cornbread and chili is the perfect cold weather dinner! Serve this Buffalo chicken chili with Jalapeno Cornbread or Skillet Cornbread.
Buffalo Chicken Chili
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 (15-ounce) can white beans drained and rinsed, such as cannellini or white kidney
- 1 (14.5-ounce) can fire-roasted tomatoes in their juices
- 1 (14.5 ounce) can low-sodium chicken broth
- 1 (5-ounce) can diced green chiles in their juices
- ½ cup Buffalo wing sauce plus additional to taste
- 2 medium carrots scrubbed and sliced into very thin coins
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon dried dill
- ½ teaspoon ground black pepper
- 4 ounces cream cheese at room temperature
- ½ cup plain Greek yogurt 2% or whole; fat free will likely curdle
- Blue cheese or feta crumbles for serving (optional)
- Thinly sliced green onions for serving (optional)
Instructions
- To a 5-quart or larger slow cooker, add the chicken breasts.
- Top with the beans, diced tomatoes, broth, green chilis, buffalo sauce, carrots, onion powder, garlic powder, celery salt, dill, and pepper. Stir to combine. Nestle the chicken breasts into the mixture.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Carefully remove the chicken to a plate or cutting board and set aside.
- Use an immersion blender to partially blend the soup just until some of the beans and tomatoes are smooth, leaving enough texture for interest. (If you don’t have an immersion blender, transfer a few cups to a blender, puree being very careful as hot soup splatters, then return to the slow cooker.)
- Shred the chicken and return to the slow cooker. Add the cream cheese. Recover and cook on high for 15 to 20 minutes, until the cream cheese is softened. Stir to incorporate the cream cheese.
- To prevent curdling, place the Greek yogurt in a small bowl. Slowly stir in a few spoonfuls of the hot chili liquid to gently warm it up, then stir the tempered yogurt back into the slow cooker.
- Taste and add additional Buffalo sauce or salt as desired. Serve hot with cheese crumbles and sliced green onions. For more heat, drizzle with a little extra buffalo sauce.
Notes
- TO STORE: Refrigerate leftover Buffalo chicken chili in an airtight container for up to 4 days.
- TO REHEAT: Reheat the chili in the microwave or on the stovetop over medium heat.
- TO FREEZE: Freeze the chili in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
