Slow Cooker Buffalo Chicken Chili

By Tyla | Last modified on Jan 5, 2026

Featured in: Dinner

Experience the perfect marriage of comfort food and bold flavors with this Slow Cooker Buffalo Chicken Chili. Combining tender chicken, hearty beans, and a spicy kick of Buffalo sauce, this dish is ideal for chilly days or anytime you crave a rich, warming meal with a touch of heat.

Simple to prepare and effortlessly cooked in your slow cooker, this chili slowly melds all the ingredients into a flavorful, satisfying dish. Whether served at a family dinner or your next game day gathering, it’s sure to please everyone at the table.

Why You’ll Love This Recipe

Slow cooker convenience simplifies prep and cooking, giving you more free time.
Combines protein-rich chicken with fiber-packed beans for a nutritious meal.
Buffalo sauce adds zesty heat, perfect for spice lovers seeking bold flavor.
Flexible ingredients and optional cream cheese provide creamy texture variations.
Great for make-ahead meals and reheats well without sacrificing taste.

Ingredients

Boneless skinless chicken breasts (1 lb): Tender, lean protein that absorbs the spicy flavors while staying juicy and soft during slow cooking.
Buffalo sauce (1 cup): Adds vibrant heat with a tangy blend of hot sauce and butter, creating the signature buffalo flavor.
White beans (1 can, 15 oz, drained and rinsed): Soft, creamy beans that balance the chili with light texture and subtle earthiness.
Black beans (1 can, 15 oz, drained and rinsed): Provides hearty bite and color contrast while boosting fiber and protein content.
Crushed tomatoes (1 can, 15 oz): Gives the chili a rich, tangy base with natural sweetness and moisture.
Small onion (1, diced): Adds a mild pungency and depth of flavor as it softens and sweetens during cooking.
Garlic cloves (2, minced): Lends aromatic pungency that enhances the chili’s savory and spicy notes.
Celery stalks (2, chopped): Offers subtle crunch and earthy freshness to complement the bold flavors.
Chicken broth (1 cup): Moistens the ingredients and deepens the overall flavor with savory richness.
Chili powder (1 tbsp): Provides smoky, mildly spicy warmth that layers beautifully with Buffalo sauce.
Ground cumin (1 tsp): Adds earthy, warm undertones enhancing the chili’s complexity.
Salt (½ tsp): Balances and enhances the natural flavors; adjust according to taste preference.
Black pepper (½ tsp): Adds a subtle bite to round out the seasoning.
Cream cheese (4 oz, optional): Melts into the chili for a creamy, velvety texture and richer flavor.

Instructions

Layer the Chicken: Start by placing the boneless skinless chicken breasts at the bottom of your slow cooker. This positioning helps the chicken cook evenly and absorb the flavorful juices from the ingredients added on top.
Add Remaining Ingredients Except Cream Cheese: Add the drained and rinsed white beans and black beans along with the crushed tomatoes, diced onion, minced garlic, chopped celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and pepper. Stir gently to combine without breaking up the chicken. This carefully blends the bold flavors while keeping the chicken intact.
Cook the Chili Slowly: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours. Cooking slowly allows the chicken to become tender and juicy while all ingredients meld into a harmonious, spicy chili.
Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Shredding ensures every bite has tender chicken strands infused with the chili’s flavors. Return the shredded chicken back to the slow cooker and stir well to incorporate evenly.
Add Cream Cheese for Creaminess (Optional): If desired, add cream cheese now to the chili and stir until melted and fully incorporated. This step enriches the chili with a luxurious, creamy texture that balances the spice beautifully.
Final Taste and Adjust Seasoning: Taste your chili and adjust the seasoning by adding more salt, pepper, or extra Buffalo sauce if you prefer it spicier. Let the chili rest for 10 to 15 minutes before serving to deepen the flavors.

You Must Know

You can customize the spiciness by varying the amount of Buffalo sauce added to suit your heat tolerance.
Optional toppings such as shredded cheddar cheese or blue cheese crumbles add wonderful flavor and creaminess.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.

Storage Tips

Store any leftover chili in an airtight container in the refrigerator for up to three days. For longer storage, freeze in portions for up to three months; thaw overnight before reheating thoroughly.

Serving Suggestions

Serve this chili with warm cornbread or over a bed of rice for a hearty meal. Garnish with crumbled blue cheese, chopped green onions, or a dollop of sour cream to complement the spicy Buffalo flavor. Pair it with a crisp green salad for a balancing fresh bite.

Professional Tips

Use chicken thighs for a juicier, more flavorful chili if preferred over breasts.
If you want thicker chili, reduce the chicken broth or cook uncovered for the last 30 minutes.
For an extra smoky flavor, add a chipotle pepper in adobo sauce or smoked paprika.

FAQs

Can I use chicken thighs instead of breasts?: Yes, boneless skinless chicken thighs work wonderfully and add extra juiciness and richness to the chili.
Is Buffalo sauce very spicy for this dish?: Buffalo sauce provides a moderate heat level, but you can add less or more depending on your spice preference.
Can I prepare this chili without a slow cooker?: Yes, you can cook the chili in a large pot on the stove on low heat for about 1 to 1.5 hours until the chicken is cooked and flavors meld.
What can I use instead of cream cheese for creaminess?: Sour cream or plain Greek yogurt can be stirred in after cooking as creamy alternatives.
How can I make this recipe dairy-free?: Simply omit the cream cheese and cheese toppings, and use a dairy-free Buffalo sauce alternative if needed.
Can I freeze Buffalo chicken chili?: Yes, this chili freezes well. Portion it out and freeze in airtight containers for up to three months.