Slow Cooker Buffalo Chicken Chili
This Slow Cooker Buffalo Chicken Chili takes a beloved game-day flavor and transforms it into a comforting, hearty dish. Combining bold buffalo wing sauce, tender chicken, and rich cream cheese, this chili is perfect for anyone craving something different. Whether for a cozy dinner or your next gathering, it’s a must-try!
Buffalo Chicken Chili is not your typical chili. It delivers a spicy, tangy kick from buffalo sauce while still providing the heartiness of a traditional chili. It’s also incredibly easy to make, thanks to the convenience of a slow cooker.
Whether you’re feeding a crowd or meal prepping for the week, this recipe checks all the boxes. Adjust the heat level to suit your tastes, and consider adding blue cheese crumbles for that extra layer of flavor.
Key Ingredients for Buffalo Chicken Chili Magic
- Ground chicken – The lean, mild protein that forms the foundation of this chili.
- Buffalo wing sauce – Adds the signature tangy heat; adjust to your spice preference.
- Cream cheese – For a smooth, creamy texture that balances out the heat.
- Fire-roasted tomatoes – Provide a smoky depth to the chili.
- White navy beans – Add fiber and bulk to the chili, keeping it hearty.
- Ranch dressing mix – Infuses a rich, herby flavor that pairs well with buffalo sauce.
- Chicken broth – Keeps the chili rich and savory while ensuring it’s not too thick.
- Corn kernels – Bring a touch of sweetness that contrasts the spice.
- Garlic powder, onion powder, celery salt – Enhance the overall flavor with a savory kick.
Effortless Steps to Make Buffalo Chicken Chili
- Brown the chicken: Start by cooking the ground chicken in a skillet until it’s fully browned. This step builds flavor before it goes into the slow cooker.
- Assemble the chili: In the slow cooker, add the beans, fire-roasted tomatoes, chicken broth, buffalo sauce, and spices. Stir it all together until combined.
- Add cream cheese: Place the cream cheese block on top of the mixture, but don’t stir it in just yet.
- Cook low and slow: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.
- Incorporate cream cheese: Once the chili is done, stir in the softened cream cheese for a creamy, rich texture.
- Adjust and serve: Taste the chili and add more buffalo sauce if desired. Serve hot with blue cheese crumbles for garnish.
Recipe Tips for the Best Buffalo Chicken Chili
For a milder version, start with ¼ cup of buffalo sauce and add more after tasting. If you love heat, go for the full ½ cup from the start. You can also swap out ground chicken for shredded rotisserie chicken for added convenience. If you’re a fan of thick chili, reduce the chicken broth by half a cup to make it even heartier.
For those who aren’t fans of blue cheese, shredded cheddar or Monterey Jack can be a great alternative garnish. A sprinkle of green onions or cilantro also adds a fresh, herby brightness to balance the bold flavors.
How to Store Your Buffalo Chicken Chili Leftovers
Store leftover Buffalo Chicken Chili in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stovetop or in the microwave, stirring occasionally to prevent the cream cheese from separating. If you’d like to freeze it, do so without the cream cheese, as it may change texture once thawed. Simply add the cream cheese when reheating for a fresh, creamy finish!
Slow Cooker Buffalo Chicken Chili Recipe
Ingredients
- 1 lb ground chicken
- 1 cup frozen corn kernels
- 14.5 oz can fire-roasted tomatoes drained
- 1/4 – 1/2 cup buffalo wing sauce start with 1/4 cup, adjust to taste
- 8 oz cream cheese
- 15 oz can white navy beans drained and rinsed
- 1 package ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried cilantro
- Blue cheese crumbles optional for garnish
Instructions
- In a skillet, brown the ground chicken thoroughly until fully cooked, then transfer to the slow cooker. If preparing ahead of time, refrigerate the browned chicken until you’re ready to assemble the chili.
- Add the white navy beans, fire-roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, corn kernels, garlic powder, onion powder, celery salt, dried cilantro, and salt to the slow cooker. Stir everything to combine well.
- Place the block of cream cheese on top of the mixture without stirring it in, and cover the slow cooker.
- Cook on high for 4 hours or set it to low for 8 hours, depending on your preference.
- Once cooking is complete, stir the mixture to fully incorporate the softened cream cheese. Taste and adjust by adding more buffalo wing sauce if you want extra heat.
- Serve hot, and if desired, top individual bowls with blue cheese crumbles for added richness.
Notes
Garnishing with blue cheese crumbles adds a tangy depth that pairs perfectly with the spiciness of the chili.