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 recipe
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 Baked Potatoes, 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 this 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 Should I Serve with it?
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
- gluten free cornbread
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 it in an Instant Pot
- 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-style 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.
THis 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
Janis says
Amazing!
Melissa says
Glad you enjoyed!
Leslie says
We make this all the time. I use it with Weight Watchers. It is a reasonable amount of points and so filling and delicious.!!
Melissa says
So glad this works with Weight Watchers! Thanks for sharing, Leslie!
Best,
Melissa
Patti says
The first time I made this I forgot to drain the fire-roasted tomatoes so I added a can of creamed corn as well as the drained while kernel corn. It was very creamy and flavorful so I did it the same way again. I used 1/2 cup of Anchor Bar mild chicken wing sauce and was just enough kick. (I don’t like things super spicy). Definitely one of my favorites!!
Melissa says
Hi Patti,
Oh I love the idea of using creamed corn! I’m going to try this next time. Thank you so much for taking the time to write!
Best,
Melissa
D.K. Johnson says
Easy and delicious, even earning a rare compliment! This is now a favorite go-to. I used chickpeas instead but would also think cannelini would work well, maybe even black beans. I think anything would taste great in this yummy creaminess.
Melissa says
Well, I’ll take the rare compliment and thank you! I LOVE chickpeas and I think that sounds like a great addition. Thanks for sharing!
Best,
Melissa
Sara says
I absolutely love this recipe! Can extra leftovers be frozen?
Melissa says
Hi Sara!
I’m so glad. Technically, yes, but the chili might “break” because of the cream cheese added. Dairy doesn’t freeze the best and it will separate upon freezing. It won’t affect the taste, but it might not look as appealing.
If you make it and know you will only eat a portion of it, you can let it cool and freeze before adding the cream cheese. Add a portion of the cream cheese to the part you are enjoying now. Hope this helps!
Best,
Melissa
Jolene says
We LOVED this recipe!!! My husband really has a gift for seasoning whatever I cook to make it taste great. I make soup, he tastes, doctors it up, and voila. This EASY (minimal clean up) recipe needed NO TWEAKING whatsoever. I used Sweet Baby Ray’s buffalo wings sauce, 1/4 cup. Served w celery sticks. We just cleaned up the kitchen and I wanted to check out this website for more amazing ideas. Thank you!!
Melissa says
Hi Jolene,
Wow, thank you so much for writing! I’m so glad it required no extra efforts by your husband (although what a great resource to have!) I’m so happy to have you part of our community and I hope you find many more recipes you love!
Best,
Melissa
Stephanie Freeman says
Is the nutritional amounts for the whole lot? If not, what is the serving size? Thanks!!
Melissa says
Hi Stephanie,
The nutritional info is for 1/6 the recipe, which is about 1 1/2 cups. Enjoy!
Best,
Melissa
Jenna says
Won best overall at the office chili cook off last year out of 15 entries! Excited to cook this tomorrow for some Sunday football.
Melissa says
Hi Jenna,
Yes, it’s definitely time to start putting this recipe in the rotation again. It’s perfect for watching the game and congrats your chili cook-off win! I’ll add it to the count.
Best,
Melissa
Rhonda says
Could you make this on the stove top? I’m thinking if I precooked the chicken, the rest is just heated through and the cream cheese is added and melted at the end, right? I want to make it on our upcoming beach trip and we don’t have a slow cooker or an instant pot at our beach house.
Melissa says
Hi Rhonda,
Yes, I don’t see that as a problem! Just give it about 20-30 minutes to simmer, without the cooked chicken, to give time for the flavors to blend. Add the cream cheese and chicken at the end.
Best,
Melissa