Slow Cooker Buffalo Chicken Chili Recipe

Introduction

This Slow Cooker Buffalo Chicken Chili is a spicy, creamy twist on classic chili that’s perfect for cozy nights. Combining shredded chicken with buffalo wing sauce and cooling ranch, it delivers bold flavors with minimal effort.

Ingredients

• 1 pound ground chicken
• 15 oz canned white navy beans, drained and rinsed
• 14.5 oz can fire roasted tomatoes, drained
• 2 cups chicken broth
• 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more as needed)
• 1 package ranch dressing mix
• 1 cup frozen corn kernels
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried cilantro
• 1/4 teaspoon salt
• 8 oz cream cheese
• Blue cheese crumbles (optional, for topping)

Instructions

1. Step 1: Brown the ground chicken in a skillet until fully cooked. You can do this ahead of time and refrigerate until ready.
2. Step 2: Place the cooked chicken into the slow cooker along with the white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir to combine.
3. Step 3: Add the block of cream cheese on top of the mixture without stirring. Cover the slow cooker.
4. Step 4: Cook on high for 4 hours or low for 8 hours until heated through and flavors meld.
5. Step 5: Stir the chili to fully incorporate the cream cheese. Taste and add more buffalo wing sauce if you want extra heat.
6. Step 6: Serve in bowls topped with blue cheese crumbles if desired for a creamy, tangy finish.

Tips & Variations

• Use shredded rotisserie chicken instead of ground chicken for a chunkier texture.
• For extra depth, sauté onions and garlic with the chicken before adding to the slow cooker.
• Add a dash of smoked paprika or cayenne pepper for more smoky heat.
• Substitute ranch dressing mix with a homemade blend of dried herbs and buttermilk powder if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of ground chicken?

Yes, you can use boneless, skinless chicken breasts. Just cook and shred them before adding to the slow cooker to maintain the right texture.

How spicy is this chili?

The heat level depends on how much buffalo wing sauce you use. Starting with 1/4 cup keeps it mild to medium; add more at the end if you prefer a spicier kick.

Slow Cooker Buffalo Chicken Chili Recipe

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★★★★★

4.9 from 118 reviews

This Slow Cooker Buffalo Chicken Chili is a comforting and flavorful dish combining ground chicken, creamy buffalo wing sauce, and hearty beans. Slow-cooked to perfection, it offers a spicy twist on classic chili with a smooth, cheesy finish, perfect for game day or cozy dinners.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 8 hours (low)
• Total Time: 4 hours 15 minutes (high) or 8 hours 15 minutes (low)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 1 pound ground chicken
• 15 oz canned white navy beans, drained and rinsed

Vegetables and Liquids

• 14.5 oz canned fire roasted tomatoes, drained
• 2 cups chicken broth
• 1 cup frozen corn kernels

Seasonings and Flavorings

• 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
• 1 package ranch dressing mix
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried cilantro
• 1/4 teaspoon salt

Dairy

• 8 oz cream cheese
• Blue cheese crumbles (optional, for topping)

Instructions

1. Brown the Chicken: Begin by browning the ground chicken in a skillet over medium heat until fully cooked through, about 7-10 minutes. Once cooked, transfer the chicken to your slow cooker. Alternatively, brown the chicken ahead of time and refrigerate until ready to assemble.
2. Add Ingredients to Slow Cooker: To the slow cooker with the browned chicken, add the drained white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce (start with 1/4 cup), ranch dressing mix, frozen corn, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir well to combine all ingredients evenly.
3. Add Cream Cheese: Place the block of cream cheese on top of the mixture without stirring it in. Cover the slow cooker with its lid.
4. Cook the Chili: Cook on high heat for 4 hours or on low heat for 8 hours. The slow cooking process melds the flavors together and softens all ingredients nicely.
5. Incorporate Cream Cheese and Adjust Flavor: After cooking, stir the chili thoroughly to incorporate the softened cream cheese, creating a creamy consistency. Taste and add additional buffalo wing sauce as desired for more heat and flavor.
6. Serve: Serve the chili hot, topped with blue cheese crumbles if desired, for an added tangy kick.

Notes

• For a milder flavor, reduce the amount of buffalo wing sauce or use a mild variety.
• Can be made in advance and refrigerated for up to 3 days.
• This chili pairs well with crusty bread or over rice for a heartier meal.
• To make it spicier, add a diced jalapeño or cayenne pepper during step 2.
• For dairy-free version, substitute cream cheese and blue cheese with vegan alternatives.

Keywords: Buffalo chicken chili, slow cooker chili, chicken chili, buffalo wing sauce recipe, comfort food, slow cooker dinner