Experience a gold star, award-winning buffalo chicken chili recipe with the spot-on amount of spice, a smooth creamy base, lots of tender chicken, and takes only 10 minutes to prepare while your crock pot does the work. Be ready to win chili contests and hand out the recipe because this is the best buffalo-style chili you’ll ever make! Instant pot directions also included.
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Hands-Down Best Buffalo Chicken Chili Recipe
Once you make this recipe for buffalo chicken chili you will be amazed how ridiculously easy it is and how mighty tasty it is. 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 chicken chili waiting for you in eight hours.
#3 Given how ridiculously easy this slow cooker recipe is to make, it’s impressively 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” flavors like these family-favorite Buffalo Chicken Tacos, I am sold. The bit of spice with creamy ranch and tender chicken gets me every time.
#5 Can you ever really have enough chicken soup recipes? If chicken is a starring protein at your house, this easy chili recipe can be put into a rotation with some of our family’s most requested dishes, like velvety, creamy chicken dumpling soup or a red chicken chili – chorzio chicken chili.
I made this chili last year for our annual chili cook off at my kids school, and it won! Buffalo chicken chili is hands down my favorite, and apparently it was the favorite of the night. People STILL talk about it. TODAY is our chili cook off for the year, and I’m planning on taking it again. Everyone is making SURE it’ll be a contender this year, so how can I possibly say no to that?! I make a couple of tweaks to it, but just as it is is perfectly delicious! This recipe comes HIGHLY recommended, and is in fact, award winning!
—Vanessa
Fantastic recipe! Won a soup/chili contest with it and have been asked by several people to share the recipe. One of those people won a chili contest with it too! At home, we like to eat it with tortilla chip scoops.
—Megan
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Ingredient Tid Bits
- Chicken – The recipe calls for skinless chicken breasts, but boneless chicken thighs or cooked ground chicken would work as well. The cooking time would remain the same.
- Ranch seasoning – Use one dry ranch seasoning packet. For gluten-free soup recipes, use Hidden Valley Ranch brand.
- Beans – White beans, such as Great Northern, navy beans, or cannellini beans blend in with the creamy consistency. However, readers have also sang the praises of substituting different beans, such as black beans or kidney beans.
- Hot sauce – I prefer Franks Red Hot Sauce and the spice level can be adjust based on personal preference, just like buffalo chicken wings. Adding 1/4 cup will be mildly spiced, while 1/2 cup will give medium heat.
- Cream cheese – Soften to room temperature before adding for the creamiest results. Light cream cheese may be substituted, but it doesn’t blend in as smooth.
- Diced tomatoes – I prefer the flavor of fire-roasted tomatoes, but any diced tomato may be used.
- Additional veggies – Besides corn, add in diced celery, peppers, even carrot! You can also leave out the corn if you’re not feeling it. Read through the comments under the recipe to get more ideas.
- Optional seasonings – If you’d like to add your own flavor, consider adding a dash of chili powder, ground cumin, paprika, or even a squeeze of lime juice!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Dump and go prep
If the taste alone isn’t enough to win you over, you can’t argue with the easy prep work. Dump the raw chicken, seasonings, beans, tomatoes, and broth in the crock pot. Give a stir and let it cook. On low heat it will take about 6-8 hours, high heat 3-4 hours.
Shred time
Now it’s time to shred the chicken. You can either use two forks and do it right in the pot or remove the chicken with a slotted spoon, shred on a cutting board, and then transfer it back to the slow cooker.
Add the creaminess
Lastly add the cream cheese. I like to put the block in and let it sit for 5 minutes to soften, then stir until smooth. I find full-fat cream cheese breaks down into a smoother consistency than light. But, I’ve made it with either!
If you’d like to swap out the cream cheese for something else, heavy cream or sour cream works as well.
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.
If you do want to freeze it, I recommend reheating low and slow. 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.
For a make-ahead freezer meal, 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.
Yummy Toppings and Sides
Buffalo chili can be a meal in itself, or served with side dishes. If serving this recipe at a party, check out these are our easy side ideas to serve with chili, including some classics and unique twists.
If making this for a dinner party or a chili contest, I recommend at the very least offering blue cheese crumbles, tortilla chips, and fresh cilantro. For bonus points, offer up additional hot sauce, diced celery, sliced jalapeños, green onions, or avocado.
Chili Cook-Offs Won By Readers!
This recipe has won 63 cook-offs and contests entered! If this was the winning recipe for you as well, be sure to add a comment below and I will add your win to the tally. 🏆
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Award Winning Buffalo Chicken Chili (Slow Cooker)
Ingredients
- 1 ½ pounds (1.5 lbs.) boneless chicken breasts
- 14.5 ounce (14.5 oz.) can Great Northern beans, drained
- 14.5 ounce (14.5 oz.) can fire roasted diced tomatoes, drained (can substitute regular diced tomatoes)
- 14.5 ounce (411.07 g) can chicken broth, (read label to make sure it’s gluten free)
- ¼-½ cup (0.5) buffalo wing sauce*, I used Frank’s Red Hot
- 1 (1) package ranch dressing mix envelope, (Hidden Valley brand is gluten free)
- 14.5 ounce (14.5 oz.) can sweet corn kernels, drained
- ½ teaspoon (0.5 tsp.) onion powder
- ½ teaspoon (0.5 tsp.) garlic powder
- ½ teaspoon (0.5 tsp.) celery salt
- ½ teaspoon (0.5 tsp.) dried cilantro
- ¼ teaspoon (0.25 tsp.) salt
- 8 ounce (8 oz.) cream cheese**, softened
- Optional toppings: tortilla chips, fresh cilantro, blue cheese crumbles, chopped celery, additional hot sauce
Equipment
Instructions
Slow Cooker Directions:
- In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.1 ½ pounds boneless chicken breasts, 14.5 ounce can Great Northern beans, 14.5 ounce can fire roasted diced tomatoes, 14.5 ounce can chicken broth, ¼-½ cup buffalo wing sauce*, 1 package ranch dressing mix envelope, 14.5 ounce can sweet corn kernels, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon celery salt, ½ teaspoon dried cilantro, ¼ teaspoon salt
- Cook on high for 3-4 hours or low for 6-8 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.8 ounce cream cheese**
- Add the cream cheese and let it sit for 5 minutes to soften, then 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.
Notes
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Not sure if anyone else suggested this (too many comments to read through!) but I ended up making this with only 4 oz of cream cheese instead. I’m on weight watchers and needed to cut some points down. It tasted amazing still! Creamy, not too thin. Just a tip for anyone else cutting calories or points!
Thanks for chiming in Lauren. We all appreciate the tip to make the chili lighter, especially if you are making it for a weeknight dinner!
I saw this video yesterday, and decided to make it for our chili cookout at work today. Put everything in crock pot at 830 this morning, cooked all day. Had tasteing contest at 3pm and i was named the winner. It is a wonderful tasting chili and i will be making it a staple at home!!!
Wow, what a great day you’re having! Thank you so much for taking the time to share. I added you to the official cook-off tally!
Delicious!
This was amazing ! Hubby loved it ! I made it with ground chicken and I didn’t have to break it apart. Do you think fat free cream cheese would be good ?
Thanks for writing, Carolyn. You can use fat free cream cheese too. It might not mix as smoothly into the sauce, but it will still taste fine!
Absolutely love this dish! I’m making it for the second time this month, tomorrow. Just curious on the cook time. I believe I placed mine on high for four hours last time. Does anyone prefer a certain time over the other? I totally did the buffalo sauce on top with green onions, cilantro & blue cheese crumbles. So good!
Hi Lex, Thanks for writing! When I make it I usually do it on high setting and it turns out great. If you scroll through the comments I think people have had a lot of success with making it in the instant pot too (leaving out the cream cheese until after it cooks). I’m glad you enjoy it!
I tried this for the first time today. I loved it and will cook it again.
A minor complaint: it seemed a bit salty. So, I might eliminate the regular salt next time.
The author suggests 1/4-1/2 cup of buffalo wing sauce. I used 3/8 cup and was happy with the result.
I used tortilla chips (crunched up) and blue cheese as toppings. Excellent!
The recipe makes about 3 quarts, so you can double the recipe if you have a 6 quart or larger slow cooker. That’s my plan for next time.
Hi Gerald, Thanks for writing! I’m glad you enjoyed it and thank you for the measurements. Yes, salt is hard to nail down precisely because everyone’s tastes buds read it differently. I’m sure if you eliminate the salt for next time you should be good to go!
fantastic! I totally forgot the rançh tho. so we will have to make it again and it may be a totally different soup!
Hey, the important thing is you still liked it so ALL GOOD! Thanks for writing 🙂
I made this for a pot luck at work and it was a major success! I didn’t have any of the spices the recipe called for (except garlic) so I used that, S&P, cumin and chili powder — just dumped a whole bunch in and it worked out just fine.
Good to know, Leslie. And I like your style!
Believe the hype. I made this and won a chili contest today! Super yummy!
Yay Crystal! I add you to the tally. Thanks for writing!
I made this for my boyfriend who loves all things buffalo chicken. HUGE HIT! He loved it. I added more hot sauce to give it a bigger kick and extra cream cheese to make it even more creamier. So easy and the perfect dish for football Sunday!
That’s great! This is the perfect football food. I serve it on Super Bowl Sunday every year. Thanks for writing, Erin!
What is a serving?
About a heaping cup 🙂
My family absolutely LOVES this recipe. Thank you so much for sharing it. I’ve honestly made it 3 times in the last month and am taking it to my family’s get-together tomorrow. <3
I know what you mean. A lot of my friends tell me the same thing about this recipe. They say it’s in their weekly rotation! My kids love it too, which always makes dinner time so much more enjoyable 😉
I made this today before going to bed after finding recipe at work last night. It is SOO GOOD & SOO EASY! THANK YOU! I have a new favorite recipe!
Thanks Kelly! I appreciate you dropping me a line. 🤗
Can you freeze the leftovers from this if any?
Hi Kelly! Yes, leftovers can be frozen. Reheat gently because of the cream cheese. One recipe doesn’t make a ton, though, and it goes quick!
I found that out! I have just enough leftover to take to work tonight! I will double next time!!!
LOL, I know. I always double the recipe so I can have leftovers. 🙂
Won a 22 Crock-Pot chili cook-off at work. Great recipe and everyone loved it!
That’s quite a win! Out of 22?! Way to go 👍I’ll add your win to the tally. 🤗
What is celery salt?
HiCarolann, It is in the spice aisle. McCormick’s brand I know makes it. Enjoy!
I see there’s 6 servings, but what is the serving size?
Hello, I believe it’s 6 heaping cups. I wish there was a place to fill out the serving size in my recipe card. Sorry!😌
I won my work Chili cook-off with this recipe! It is amazing, thank you!
Thank you for telling me! Yay! I’ll chalk up another win for us. 🤙
I made this last week and it turned out very good. It was even better the following day when reheated. I used black beans instead of Great Northern Beans since the only kind I could find were in the bag and needed to be soaked overnight and I didn’t have time. I am a big fan of black beans so I enjoyed the flavor. I also added celery, which was a nice little flavor addition.
Thanks David. I’m so glad you enjoyed it! That’s a great tip about the black beans. I will have to try that next time.
Trying this now,, and subs for cilantro, I have everything but that!!?
Hey Shari, Just omit it. It will be fine!
When should you shred the chicken? Which hour and should I leave the lid off for the last hour as well?
Hi Heather, You shred the chicken after it’s done cooking (4 hours HIGH or 8 hours LOW). Once the shredded chicken is put back in the chili with the cream cheese, it should be thickened fine. However, everyone’s crockpot cooks differently. If you find it’s too thin after adding the shredded chicken and cream cheese, leave the lid off and cook on high for another hour.
Thank you! One more question..sorry! I probably don’t need to cook it as long then if I brown the chicken first right?
No worries! If you want you could just throw it together on the stove. Cooking it longer together in the crock pot would just give it a chance to develop the flavors more. But, yes, you are right, since the ground chicken will be pre-cooked, you can probably take a couple ours off LOW or just do the HIGH time for an hour less.
Yes, for sure you can. Just brown the ground chicken first and then add to the crock pot with all the ingredients except cream cheese. Enjoy!
Do you think I could make this with ground chicken? I can get chicken breast if not but have ground chicken on hand I was hoping to use up. Thanks!
I am very interested in making this, however I only have a 3 quart instant pot. What adjustments would you recommend making so I can enjoy the same great chili everyone else has loved?
Hi Jason,
I think you should be perfectly fine using a 3 quart instant pot, and everything will fit. Someone else made it with their instant pot and said she used high pressure for 15 minutes (adding everything except cream cheese). After you release the pressure (natural or quick), remove the chicken to shred and add back to the pot with the cream cheese. Stir until smooth. Hope that helps and enjoy!
Oh my word … the best I’ve found. Made this for my students at school and they loved it. The only problem was a tad bit too spicy and I already used the lowest measurement for the hot sauce (1/4 cup) so I may go less than that just to see. I tripled the recipe and made it in my 8-qt crock pot and still had room at top. This is a wonderful fall/winter go-to recipe. Thanks for sharing and don’t be afraid to try.
You made my day, Diana. I love hearing stuff like this! That’s good to know the recipe does well tripled. Perfect for large parties. Have a wonderful weekend!
Just won a chili cook off with this! It got almost twice as many votes as the second place winner. I added celery to it! Thanks for the recipe.
I love to hear this! I’m going to add celery next time I make this. Seems like a great addition. I’ll add your win to the official count. Thanks for writing Jenni 🙂
Another chili cook-off win! My office loved this chili. Huge thanks to this blog!
Hi Faith, That’s amazing and thank you so much for letting me know! I updated the official chili cook-off number with your win. 🤗
I won my chili cook off with recipe today. The only thing I did differently was I added more chicken broth to it so it was a little more soupy. We had cornbread so everyone was eating it over that. It was delicious
Hi Mindy, Thank you so much for taking the time to let me know! I updated the official chili cook-off number with your win. 🤗I do think the consistency turns out a little different depending on people’s slow cookers. Some writers say it’s on the thinner side. I guess you just have to be adaptable. Way to go on the win!
I won our work chili-cookoff with this recipe. Yummy and easy!
Hi Sarah, That is so fantastic! I updated the official chili cook-off number with your win. Thank you for letting us know. 😊