Changing things up now and then is refreshing — and this Slow Cooker Buffalo Chicken Chili is a perfect switch from the ordinary. Rich, creamy, and full of buffalo wing flavor, it’s ideal for chilly days but just as welcome any time you crave a hearty, comforting bowl.
This cozy, flavorful chili is a family favorite and is likely to become yours, too. Robust buffalo flavors meet creamy white chili textures for a satisfying meal everyone will enjoy.
What makes this recipe so yummy
- This recipe captures the tangy, spicy flavors of buffalo wings in a warm, spoonable chili — a welcome change from the usual options.
- If you love Buffalo hot wings, you’ll appreciate the familiar hot sauce flavor balanced by creamy ingredients.
- Fans of spicy food will enjoy the heat, but it’s easy to adjust the spice level to taste.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Buffalo Chicken Chili — Overview of Instructions
This is a concise overview. Follow the recipe card below for exact measurements and full details.
Hint: Serve with the typical buffalo sides — blue cheese crumbles, cilantro, cornbread, tortilla chips, and an extra dollop of sour cream all pair nicely.
Recipe variations and substitute ideas
- White beans: Cannellini beans are used here, but great northern or navy beans work well too.
- Green chilies: Add a 4 oz can for extra flavor and mild heat.
- Shredded chicken: Use shredded rotisserie chicken instead of ground chicken; add it with the cream cheese so it warms through.
- Black beans: Swap in black beans for a different texture and color.
- Cheddar: Top with grated cheddar for a cheesy finish.
- Chicken cuts: Boneless skinless thighs or breasts can replace ground chicken; cut into bite-size pieces if using whole pieces.
- Ranch seasoning: Some cooks use ranch dressing mix in place of the dry seasonings — try it if you like and adjust to taste.
- Garlic: Fresh chopped garlic adds bright aroma.
- Rice: Serve over white rice for a heartier meal.
- Tortilla strips: Crunchy strips make a great topping.
- Red bell pepper: Adds a touch of sweetness and color.
- Tomato sauce or chili beans: Can be added if you prefer a saucier chili or a different bean base.
Sharing is Caring
Other slow cooker meals you might enjoy
Southern Crock Pot Pinto Beans With Sausage-
Crock Pot Spaghetti and Meatballs
-
Venison Chili
-
Crock Pot Beer Chili
- Crockpot Frito Pie
- Slow Cooker Steak Pie
- Slow Cooker Chicken Tortilla Soup
Try serving this chili with stuffed garlic bread or sour cream cornbread for a complete meal.
Necessary gear: Equipment
A 6–7 quart slow cooker works well for this recipe. A large skillet for browning the chicken is also helpful.
How to store leftovers
Allow the chili to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
This chili freezes well — place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mel’s kitchen notes
If you’re preparing this for game day or a potluck, consider making it the day before — like many chilis, the flavor improves after resting overnight.
About The Author
Melanie Cagle
Melanie is a professional food photographer and home cook who shares tested recipes and tutorials. Her recipes have appeared in various media and she continues to publish approachable, flavorful dishes here on the blog.
Frequently asked questions: FAQs
Frank’s Buffalo Wing Sauce is a favorite here for its classic buffalo flavor, but use whichever wing sauce you prefer.
If you try this Slow Cooker Buffalo Chicken Chili or any other recipe from the site, please leave a comment below to tell us how it turned out — we love feedback! If you enjoy the recipe, consider rating it.
Slow Cooker Buffalo Chicken Chili
Equipment
-
Large 12″ Skillet
-
6–7 Quart Slow Cooker
Ingredients
- 1 pound ground chicken
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 ribs celery, chopped
- 2 green onions, chopped
- 1/2 cup frozen corn
- 1 (14 oz) can fire-roasted tomatoes, drained
- 1 (14 oz) can cannellini beans, drained and rinsed
- 1/2 cup buffalo hot wings sauce
- 3 cups chicken broth
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
Optional toppings
- Crumbled blue cheese
- Fresh cilantro
Instructions
- Brown the ground chicken in a large 12″ skillet over medium-high heat.
- Add the browned chicken to the slow cooker with chopped celery, green onions, corn, drained tomatoes, drained and rinsed cannellini beans, buffalo sauce, chili powder, cumin, garlic powder, and onion powder.
- Pour in the chicken broth, stir to combine, and cook on low for about 8 hours (or high for 4–6 hours).
- About one hour before the end of the cooking time, add cubed cream cheese into the chili.
- Cover and cook the final hour, then stir well so the cream cheese melts smoothly into the chili.
- Stir in the sour cream, taste and adjust seasoning, and serve with optional toppings like crumbled blue cheese and fresh cilantro.