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.
#5 Buffalo Chicken Chili recipe wins chili cook-offs. For real. Just read some of the comments below.
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. If serving this recipe at a party, check out the best side dishes to serve with chili article!
Suggested Toppings:
tortilla chips or fritos
blue cheese crumbles
fresh cilantro
chopped celery
freshly grated cheddar, pepper jack, or colby jack
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…
41 chili cook-offs entered by readers! (Comment below if I should add another one to the tally!)
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.
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Recipe Notes
*Start with 1/4 cup buffalo sauce, especially if making for kids. I often use 1/2 cup, though, and I feel like it gives a great spice level. **I've made this with light cream cheese and regular. Both work great!Recipe adapted from Slow Cooker Gourmet
This recipe is amazing! We have made this chili over and over. I wouldn’t change a thing about it. I’ve also passed it on to many friends who also love it. It’s a real winner!
Suzi Fullam says
What a great recipe! Douch flavor but not overpowering. Will definitely keep this I. The rotation!
Melissa says
Thank you, Suzi! I’m glad you enjoyed the recipe!
Best,
Melissa
Linda says
I won a chili cook off! Add another one to your list! Everyone wanted your recipe! I made it again for my family. It was a huge hit!
Melissa says
Yay! Thanks for letting me know, Linda! I will add your win!
Best,
Melissa
Becky says
This recipe is amazing! We have made this chili over and over. I wouldn’t change a thing about it. I’ve also passed it on to many friends who also love it. It’s a real winner!
Melissa says
Thank you, Becky! I completely agree! I make this chili so much this time of year!
Best,
Melissa
Samantha says
#5… Yes, yes it will!!! I won a chili contest last night with this recipe!!!!! It’s SO good!!!!!
Melissa says
So glad to hear, Samantha! I’ll add your win!
Best,
Melissa
Laurie says
So delicious…I will make this again and again! Thank you!