Slow Cooker Buffalo (or Instant Pot!) Chicken Chili has the perfect amount of spice, a smooth creamy base, lots of tender chicken, and takes only 10 minutes to prepare. Be ready to win chili contests and hand out the recipe because this is the best chili you’ll ever make!
Now with Instant Pot Directions!
Buffalo Chicken Chili
Once you make this slow cooker Buffalo Chicken Chili recipe you will be amazed how stupid easy it is and how damn good it tastes. PIN IT, print it, and tape it to your fridge because this a stress-free, delicious meal to make over and over again.
#1 It pretty much requires zero brain cells. If you have mastered operating a can opener and correctly using measuring spoons, it’s game on.
#2 If you are too busy to find ten minutes to make dinner, call for pizza and I won’t judge. But if you can manage ten minutes of prep and clean-up time, you will have the most delicious chili waiting for you in eight hours.
#3 Given how ridiculously easy this crock pot buffalo chicken chili recipe is to make, it’s uncanningly delicious. In fact, it is so impressive, I often make it for entertaining, tailgating, or to take to a friend.
They WILL ask you for the recipe, though, so be careful with feigning how much effort you put into making it. Awkward.
#4 Is there really nothing better than buffalo chicken ANYTHING?! Whatever classic dish is morphed into “buffalo chicken,” like Buffalo Chicken Tacos, Buffalo Chicken Salad, or Baked Buffalo Chicken , I am sold. You can pretty much preamble any food with “buffalo chicken” and it will merit a slow drive by me.
Can You Freeze Buffalo Chicken Chili?
There are a lot of rules for freezing soup, so you might be wondering if this chili can be frozen. Normally chili recipes freeze without an issue, but this recipe contains cream cheese, which can make it tricker.
Here are some tips for successfully freezing Buffalo Chicken Chili:
- For make-ahead freezer buffalo chicken chili complete the recipe, but leave out the cream cheese in the last step. After the chili has been thawed and re-warmed, add the softened cream cheese.
- To freeze leftover chicken chili, cool completely first so ice crystals don’t form. Transfer to a ziplock freezer bag and lay flat until frozen.
- The chili may be frozen with the cream cheese added, but it may “break” upon thawing. This means it will look slightly curdled. It is fine to eat, but might not look as appetizing.
- When reheating frozen chili containing cream cheese, low and slow is best. You can add additional cream cheese, freshly grated cheese, or a 1-2 tablespoons cornstarch mixed with water to help thicken and smooth the chili.
What to Serve with Buffalo Chicken Chili
This crockpot buffalo chicken chili can be a meal in itself, or served with side dishes. Usually if we are eating the chili on its own I really load on the toppings!
Suggested Toppings:
- tortilla chips or fritos
- blue cheese crumbles
- fresh cilantro
- chopped celery
- freshly grated cheddar, pepper jack, or colby jack
- sour cream
- sliced jalapenos
Side Dishes / Accompaniments:
- quick cheese bread
- celery and ranch
- bacon cornbread
- green salad
- baked potatoes
Win A Chili Cook-Off with Buffalo Chicken Chili!
Check out this post for tons of tips on making an award winning chili and creating your own recipe.
How To Make Slow Cooker Buffalo Chicken Chili
- Combine chicken breasts, fire roasted tomatoes, corn, white beans (drained and rinsed), hot sauce, chicken broth, ranch dressing mix, celery salt, onion powder, garlic powder, and dried cilantro in the crock pot. Stir to combine.
- Cover and cook on low for 8 hours or high 4 hours.
- Take two forks to shred the chicken in the slow cooker. Alternatively, used a slotted spoon to transfer the chicken to a cutting board to cut.
- With chicken back in the slow cooker, add the cream cheese. Stir until buffalo chili is creamy and smooth. Serve with blue cheese, cilantro, and tortilla chips.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
How to Make Instant Pot Buffalo Chicken Chili
- Combine chicken breasts, diced tomatoes, corn, hot sauce, chicken broth, ranch dressing mix, celery salt, onion powder, garlic powder, and dried cilantro in the pressure cooker. DO NOT ADD THE BEANS OR CREAM CHEESE YET. Stir to combine.
- Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.
- Use two forks to shred chicken in instant pot or remove chicken to cutting board to cut. Add the chicken back to pot.
- Add drained and rinsed beans and cream cheese to instant pot. Stir until chicken chili is creamy and smooth.
Tips for Making the Best Buffalo Chicken Chili
- If you are worried about the chili being too spicy, don’t add the 1/2 cup hot sauce to the crock pot or pressure cooker. Start with adding 1/4 cup to the recipe. Serve with additional hot sauce or add more to the chili at the end.
- Boneless chicken thighs, ground chicken, or turkey may be substituted for the chicken breasts.
- To make Keto Buffalo Chicken Chili, omit the beans and corn.
- If the chili is too thick, thin it with additional broth. For chili that is too thin, check out these helpful tips for thickening chili.
BUFFALO CHICKEN CHILI RECIPE HAS WON…
38 chili cook-offs entered by readers! (Comment below if I should add another one to the tally!)
SAVE THIS BUFFALO CHICKEN CHILI RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 1/2 pounds boneless chicken breasts
- 14.5 ounce can Great Northern beans, drained
- 14.5 ounce can fire roasted diced tomatoes, drained (can substitute regular diced tomatoes)
- 14.5 ounce can chicken broth (read label to make sure it's gluten free)
- 1/4-1/2 cup buffalo wing sauce*, I used Frank's Red Hot
- 1 package ranch dressing mix envelope (Hidden Valley brand is gluten free)
- 14.5 ounce can sweet corn kernels, drained
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 ounce cream cheese,** softened
- Toppings: tortilla chips, fresh cilantro, blue cheese crumbles, additional hot sauce
Instructions
Slow Cooker Directions:
- In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.
- Cook on high for 4 hours or low for 8 hours.
- Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
- Add the cream cheese and stir until it is incorporated. Serve with desired toppings.
Instant Pot Directions:
- Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.
- Use two forks to shred chicken in instant pot or remove chicken to cutting board to shred. Add chicken back to pot.
- Add drained beans and cream cheese to instant pot. Stir until chili is creamy and smooth. Serve with desired toppings.
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉
Recipe Notes
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
6 quart slow cooker Instant Pot chili bowls
*contains affiliate links
Danielle says
I have made this so many times, and it is always a favorite. I have won the chili/soup contest at my work for 2 years in a row with this recipe!
Melissa says
Hi Danielle,
Thank you so much for letting me know. I will add two more wins to the tally!
Best,
Melissa
Nancy says
My boyfriend LOVED this recipe!! Everyone at his job kept asking him what he was having for lunch and said it smelled amazing. Instead of chicken breasts, I used ground chicken. I cooked it before putting it in the crockpot and it still turned out amazing! Thank you so much! This week he asked me to make it again 🙂
Melissa says
Hi Nancy,
I really appreciate you taking the time to write. I’m so glad this chili was such a hit! We make it at least once a month because everyone loves it!
Best,
Melissa
Katie says
I was creeped out initially because I am used to “traditional” beef/tomato style chili’s. My husband is a huge buffalo fan (I am NOT) and he has been on me about making some variety of Buffalo Chicken Chili but wanted one without cream cheese. I did my research and finally located this recipe and when I tell you it’s F’ING AMAZING, seriously it’s one of my top 5 favorite recipes EVER (we are foodies and I try two new recipes a week and WOW this is the holy grail of chili’s.) I have tried this recipe with and without cream cheese and both ways are delicious! I cannot give this recipe enough stars! Please note we did not alter the recipe at all. Every ingredient is perfect as is for our taste. We tend to do 1/4 cup buffalo. Thank you so much Melissa!
Melissa says
Hey Katie,
I think this goes down in my favorite comment of all time. It’s going to be hard to top so I think it will be a front runner for quite awhile.
Thanks so much for putting a smile on my face!
Best,
Melissa
Liz says
This just won my office’s chili cookoff, too! If you love buffalo chicken dip, you’ll love this recipe.
Melissa says
Hey Liz, That’s great to hear! I’ll add your win. Way to go!
Kristen says
I’ve made this several times for my husband and he LOVES it!! It’s even BETTER the next day!!! I use the instant pot and its very easy!
Melissa says
Hi Kristen,
I’m so glad. That’s great. I agree, you can’t really get any easier than this recipe! Unfortunately after my family haves at it, there usually isn’t any leftovers. 🙁
Best,
Melissa
Anna Claire Brault says
Won the office chili cook off with this recipe! Sooo good
Melissa says
Hi Anna, This is so wonderful! I’ll add your win to the “official” board.
Best,
Melissa
Maryellen says
I just won “the most unique” at the chili cook off at my church! Thank you 🙂
Melissa says
Amazing! So glad to hear! I’ll add your official win!
amyd says
You’re right! I won first place at our community chili cook-off! SO GOOD, TOO!
Melissa says
Amazing! Thanks so much for sharing. I’ll add your win!
Best,
Melissa
Brittany says
I love anything buffalo flavor and this recipe was super easy and delicious! The only thing I left out was the dried cilantro since I’m not a big fan. Add another Chili Cook-Off win to the tally!! I won my office cook-off today with this recipe! 🙂
Melissa says
Hey Brittany,
I am right there with you. I am such a sucker for ANYTHING buffalo. So glad you won! I’ll add it to the tally!
Melissa
Kara says
Our Christmas Eve tradition is soup, salad and dessert after church. This year we included this recipe as one of our 3 soups and everyone loved it. I appreciated how easy it was to prepare and the flavors were delicious. Even my picky eater said he’ll be making this one when he returns to college. I will definitely make this again.
Melissa says
Hi Kara,
Thank you so much for writing. I’m so happy this soup was such a hit, and big win for the picky eater!
Happy New Year!
Melissa
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Melissa says
It can be made up to 2 days ahead of time. As it reheats it will thin out, but if you need to thin it out more just add additional chicken broth. Enjoy!
Anonymous says
It’s good for more than 2 days
….
Melissa says
Agreed, but I guess safe than sorry for the non risk takers!
Suzanne says
This looks so good! We love buffalo chicken dip, but it looks even better with all the additional veggies!