Award Winning Buffalo Chicken Chili (Slow Cooker)

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.

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

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.

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

4.48 stars (330 ratings)

Award Winning Buffalo Chicken Chili (Slow Cooker)

Melissa Erdelac

Yield: 6

Prep Time: 10 minutes mins

Cook Time: 8 hours hrs

Total Time: 8 hours hrs 10 minutes mins

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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Ingredients

 

½x1x2x

• ▢ 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

• ▢
  Slow Cooker
• ▢
  Santoku Knife

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

*Start with ¼ cup buffalo sauce, especially if making for kids. I often use ½ 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

Calories: 324kcal, Carbohydrates: 33g, Protein: 37g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 77mg, Sodium: 1442mg, Potassium: 932mg, Fiber: 5g, Sugar: 5g, Vitamin A: 385IU, Vitamin C: 11.7mg, Calcium: 207mg, Iron: 2.6mg

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