Slow Cooker Buffalo Chicken Chili Recipe
There is something truly heartwarming and soul-satisfying about a bowl of chili, especially when it comes packed with bold flavors and a spicy kick. The Slow Cooker Buffalo Chicken Chili Recipe transforms classic comfort food by blending tender shredded chicken with the tangy heat of buffalo sauce and creamy richness from cream cheese. It’s the ultimate weeknight crowd-pleaser: easy to throw together, slow-cooked to perfection, and bursting with layers of flavor that’ll have everyone coming back for seconds. Whether you’re craving a cozy meal on a chilly evening or something to excite your chili repertoire, this recipe checks all the boxes with its perfect balance of spice, savoriness, and creamy goodness.
Ingredients You’ll Need
Gathering straightforward ingredients is the first step to crafting this deeply satisfying chili. Each ingredient builds the foundation of taste, texture, and vibrant color — making your Slow Cooker Buffalo Chicken Chili Recipe nothing short of spectacular.
- 2 boneless skinless chicken breasts: These become ultra-tender and shred easily, soaking up the chili’s flavors.
- 1 (15-oz) can chili beans, undrained: Adds hearty texture and rich kidney bean flavor to the mix.
- 1 (15-oz) can black beans, drained and rinsed: Offers a creamy bite and beautiful dark contrast.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: Brings a zesty tomato punch with a mild chili heat.
- 2 cups chicken broth: Keeps everything moist and infuses gentle savoriness.
- 1 (1-oz) package ranch dressing mix: Adds a herbaceous, tangy flavor that pairs amazingly with buffalo sauce.
- ½ cup hot sauce or wing sauce, or to taste: The signature buffalo heat that defines this chili’s kick.
- 1 tsp cumin: Gives a warm, earthy undertone to balance the spice.
- 1 Tbsp chili powder: Amplifies the chili’s vibrant depth.
- 1 (8-oz) package cream cheese: Melts throughout for a creamy, luscious finish.
How to Make Slow Cooker Buffalo Chicken Chili Recipe
Step 1: Layer the Base
Begin by placing your chicken breasts at the bottom of the slow cooker. This allows them to cook evenly and absorb the mingling flavors from the other ingredients as they slowly simmer.
Step 2: Add the Beans and Seasonings
Next, pour in the chili beans (undrained), black beans (rinsed and drained), and the entire can of Rotel diced tomatoes with green chilies, keeping the juice. Add the chicken broth, sprinkle in the cumin and chili powder, and stir in the ranch dressing mix along with your buffalo sauce. Give everything a gentle stir to combine those seasonings without disturbing the chicken too much. Now, carefully place the cream cheese on top — it’ll melt down into the chili, adding dreamy creaminess.
Step 3: Slow Cook Until Perfect
Cover the slow cooker and cook everything on LOW for 6 to 8 hours. This slow, low heat method is key to tender, shreddable chicken and a melding of all those bold flavors.
Step 4: Shred the Chicken and Blend
After cooking, remove the chicken breasts using tongs or a slotted spoon. Shred them with two forks until nice and fine, then stir the shredded chicken back into the chili. This step ensures every spoonful has that satisfying texture and flavor throughout.
How to Serve Slow Cooker Buffalo Chicken Chili Recipe
Garnishes
The best chili deserves toppings that add texture and cool contrasts. Try dolloping sour cream, sprinkling shredded cheddar or pepper jack cheese, or tossing on some sliced green onions for brightness. Fresh cilantro or a squeeze of lime can beautifully cut through the richness and add a fresh twist.
Side Dishes
This chili pairs exceptionally well with crusty cornbread or buttery garlic bread to soak up every spicy, creamy bite. For a lighter option, serve alongside a crisp green salad or simple steamed veggies to balance the robust flavors.
Creative Ways to Present
For a fun twist, ladle this buffalo chicken chili over baked potatoes or sweet potatoes and top with cheese and sour cream. You can also spoon it into warm tortilla bowls or use it as a hearty topping for nachos. It’s incredibly versatile, making family dinners or game day gatherings extra special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days, and the flavors will deepen as it sits.
Freezing
This chili freezes beautifully! Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, just be sure to stir halfway to heat evenly and preserve that creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully here and tend to remain even more tender and juicy after slow cooking, adding extra richness to your Slow Cooker Buffalo Chicken Chili Recipe.
How spicy is this chili?
The heat level depends mostly on the hot sauce or wing sauce you choose and how much you add. Start with less and adjust after it’s cooked if you prefer a milder or hotter chili.
Is it possible to make this recipe in an Instant Pot?
Yes, you can adapt it for an Instant Pot. Use the sauté function to combine ingredients, then pressure cook for about 15 minutes and shred the chicken before stirring everything together. Just keep an eye on the liquid level!
Can I omit the cream cheese?
You can skip the cream cheese for a lighter chili, but it adds a signature creaminess that balances the buffalo heat perfectly. Alternatively, you could substitute with Greek yogurt or a splash of heavy cream after cooking.
What can I serve with leftovers?
Leftover Slow Cooker Buffalo Chicken Chili Recipe is great reheated as a topping for baked potatoes, served over rice, or even used as a filling for tacos or stuffed peppers to keep things exciting.
Final Thoughts
This Slow Cooker Buffalo Chicken Chili Recipe is hands-down one of those dishes that turns any busy day around with its ease and explosive flavor combination. It’s a scrumptious way to warm up, feed a crowd, and impress family or friends without anything fancy or complicated. I can’t recommend enough giving it a try — you might just find your new favorite chili!
Print
Slow Cooker Buffalo Chicken Chili Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
Description
This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender chicken breasts with spicy buffalo sauce, creamy cream cheese, and a variety of beans and spices. Perfect for a comforting meal with a spicy kick, it’s easy to prepare by simply layering ingredients in a slow cooker and letting it cook for several hours.
Ingredients
Chicken and Protein
- 2 boneless skinless chicken breasts
Beans and Vegetables
- 1 (15-oz) can chili beans, undrained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
Liquids and Seasonings
- 2 cups chicken broth
- 1 (1-oz) package ranch dressing mix
- ½ cup hot sauce or wing sauce, or to taste
- 1 teaspoon cumin
- 1 tablespoon chili powder
Dairy
- 1 (8-oz) package cream cheese
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker to form a base for the chili.
- Add Beans, Tomatoes, and Seasonings: Add the undrained chili beans, drained and rinsed black beans, undrained Rotel diced tomatoes and green chilies, chicken broth, cumin, chili powder, ranch dressing mix, and buffalo hot sauce. Stir gently to combine without displacing the chicken.
- Add the Cream Cheese: Place the entire 8-ounce package of cream cheese on top of the chicken mixture to melt slowly and create a creamy texture.
- Slow Cook: Cover the slow cooker with the lid and cook on LOW heat for 6-8 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them with two forks until finely pulled.
- Combine and Serve: Return the shredded chicken to the slow cooker and stir well to incorporate into the chili. Serve hot.
Notes
- You can adjust the amount of hot sauce to your desired spice level.
- For a thicker chili, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Serve with shredded cheese, sour cream, or chopped green onions as toppings if desired.
- This recipe freezes well; cool completely before freezing in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
