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!
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Hands-Down The 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 buffalo chili 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 marinated and grilled 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 easy weeknight chicken recipes? If you love a chicken main, this chili can be put into a rotation with some of our family’s most requested dishes. It’s homemade loving comfort in a bowl, just like another family fave of ours – creamiest chicken dumpling soup.
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.
- 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. Adding 1/4 cup will be mildly spiced, while 1/2 cup will give medium heat.
- 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.
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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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Award Winning Buffalo Chicken Chili (Slow Cooker)
Ingredients
- 1 ½ 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)
- ¼-½ cup buffalo wing sauce*, I use Frank's Red Hot
- 1 package ranch dressing mix envelope, (Hidden Valley brand is gluten free)
- 14.5 ounce can sweet corn kernels, drained
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dried cilantro
- ¼ teaspoon salt
- 8 ounce 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.
Notes
Instant Pot Method
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. Recipe adapted from Slow Cooker GourmetThis 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.
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. 😊
was really good only thing was it was the consistency of a soup more than a chili, other wise I liked it a lot
I’ve had this problem before with one of my slow cookers. It cooks a little too hot, makes too much moisture, and makes the chili thinner. You can try leaving the lid off the last hour so it cooks down more and see if that helps. I’m glad you enjoyed it though, Dan!
Made this in my Instant Pot tonight and it was delicious! I did it on Manual for 15 minutes with frozen chicken breast. Unfortunately I didn’t have dried cilantro (I looove cilantro) but it was still fantastic.
I’m so happy you wrote to let me know. I’m sure lots of readers will love to hear it turns out in the instant pot too! Thank you Vanessa 😘
Love the idea of using the Instant Pot! Did just just dump everything in (minus the cream cheese), and then cook on Manual for 15? Did you slow release the steam? I’m still learning how to use my instant pot but wanted to fix this delicious recipe tonight!
Hi Kayla, Vanessa can chime in if I’m incorrect, but I’m thinking she put everything in except cream cheese. Set it to cook high pressure 15 minutes. I would do slow release just to give chicken more time to get tender enough to shred, but I’m sure quick release would work too. Then turn the instant pot off and stir in cream cheese. Hope that helps! And, if that works for you will you please let me know? I’ll add it to the recipe card. Thanks! Melissa
Do you think I could make this as a freezer meal? I would wait to add the chicken broth after thawing out the meal and assembling it in crock pot. Oh and wait to add the cream cheese too. Looks yummy! Thank you!
yes, for sure it can be. I’ve made the soup in it’s entirety and froze it, but I’m sure you would get much better results when reheating if you do what you say! Thanks for the idea, Alicia 🙂
Just curious did anyone use the dried cilantro in theirs or no? I plan to make tomorrow
Hi Shanelle, I always use the dried cilantro when I make it, but if you don’t have it you can leave it out without affecting the taste too much. I always add fresh cilantro when I serve it too because I’m a HUGE cilantro fan.
ok thanks so much…I was curious bc im not really a fan and its hard to find in my area…I will make w/o lol
How big is each serving?
About 1 1/2 cups per serving