This Slow Cooker Buffalo Chicken Chili is an impressive and satisfying recipe that you'll get excited for. It takes just a little prep time, and then the crockpot does the rest of the work. The result is tender chicken and beans in a cheesy buffalo sauce broth that's perfectly savory.
I love a good one-pot, slow cooker meal. It's great after a long, busy day or if you want to enjoy your lazy weekend. You still get a thoughtful, home-cooked meal with a fraction of the effort. This recipe is ideal for lovers of buffalo wings. If you like buffalo chicken dip, you should check this chili out!
Try chicken enchilada chili for that Mexican twist. Our crack chicken chili is always a crowd favorite. Our white chicken chili takes the cake if you are interested in more chicken chili recipes.
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Why You'll Love This Recipe
- It's a one-pot meal: This white buffalo chicken chili is made entirely in the crockpot, saving you time on cleanup after dinner.
- Prep is quick and easy: It only takes a few minutes to prepare the chili, and then the crockpot does the rest of the work.
- It's a great make-ahead meal: I love that this recipe reheats well. So, you can prepare it ahead and reheat it when you're ready to eat. You may also stick it in the fridge uncooked!
Ingredients
I listed the most important ingredients for this buffalo chicken chili below. They are common items that can be easily found at the grocery store.
- Veggies: I use onions, celery, and bell peppers. You may choose any color of bell pepper that you like.
- Chicken breast: I love chicken breast in this recipe because it shreds easily when tender. If you want, you may use boneless, skinless chicken thighs instead.
- Beans: White beans are a mild bean with a creamy texture. You can use cannellini beans, navy beans, or even great northern beans.
- Buffalo sauce: Use any level of spice that you like. Try store-bought or make a homemade buffalo sauce.
- Cream cheese: This adds a creamy texture and rich flavor to the chili. It pairs so well with the spiciness of the buffalo.
- Garnishes: These are optional, but you can garnish your chili with fresh parsley, celery, or even crumbles of bleu cheese.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Beans only: Make a meatless version by swapping the chicken breast for more beans. You can use another variety of white bean, or double whatever you use.
- Buffalo chili mac: Serve this over cooked macaroni to turn it into buffalo white chicken chili mac.
- Low-carb: Swap the white beans for more chicken and add cauliflower rice for a low-carb version.
Try out my buffalo chicken sandwich if recipes like this are your thing.
How to Make Slow Cooker Buffalo Chicken Chili
These are the steps needed to prepare crockpot buffalo chicken chili. I like to make sure the beans are drained and rinsed while the veggies soften in the microwave.
Step 1: Prepare the produce. Chop the peppers, onions, celery, and garlic and place them into a bowl. Microwave the veggies for 4-5 minutes to soften them.
Step 2: Add it to the pot with the chicken. Then, place them at the bottom of the slow cooker and layer the chicken breasts on top.
Step 3: Add the beans and spices. Next, add the white beans and the seasonings.
Step 4: Stir in broth and buffalo sauce. Now you can pour the broth and buffalo sauce on top.
Step 5: Cook and shred the chicken. Pop the lid on and cook the chili for 3-4 hours on high or 6-7 hours on low. Once the chicken is cooked and tender, remove it and shred it with two forks
Step 6: Blend beans and cream cheese. Scoop 1 cup of beans and 1 cup of broth into a blender with the cream cheese. Blend the mixture until it's silky smooth.
Step 7: Return everything to the pot. Next, add the cream cheese mixture and the shredded chicken back to the crockpot. Stir it and then let it cook for another 10 minutes to warm the cheese.
Step 8: Garnish and serve. Top the chili with your favorite garnishes and enjoy!
Recipe Tips
- Cook long enough for tender chicken: Allow the chicken plenty of time to cook. If it's not tender enough to shred, let it cook longer!
- Add broth if it's too thick: If the consistency of the buffalo chili is too thick, add a splash of broth.
- Cook uncovered to thicken: If it's too thin, allow the chili to cook for 30 minutes without the lid. This can help some of the liquid evaporate, allowing it to thicken further.
This vegetarian chili is another delicious and unique take on a classic chili.
Serving Suggestions
- A classic side dish for chili is cornbread. Try this homemade cornbread or this gluten-free cornbread.
- Prepare a simple cold asparagus salad or these broccoli tot bites for a creative vegetable pairing.
- Enjoy a decadent dessert after this comforting meal, like a pecan pie dump cake.
Storage Directions
- Storing: Store leftover chili in an airtight container in the fridge for up to 3 days. You may freeze it for up to 3 months.
- Reheating: It's best reheated in a saucepan over low heat for 5-10 minutes. If you choose to microwave it, expect some separation.
Recipe FAQs
Sure! Use raw chicken breasts and cook them before adding the other ingredients, and simmer the chili for 20 minutes. You may also use cooked, shredded chicken and add it at the end with the cream cheese! (I also like to sweat the veggies in the pot instead of the microwave, but that comes down to preference)
Of course! Cook on high pressure for 15-20 minutes before finishing with the last steps of blending and adding cream cheese.
If you find that the beans are mushy or overcooked, you can hold off and add them halfway through cooking time to ensure they stay somewhat firm.
More Delicious Buffalo Chicken Recipes
Do you like buffalo chicken? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 bell peppers chopped
- 2 ribs celery chopped
- 2 pounds boneless skinless chicken breasts
- 3 cans white beans drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buffalo sauce
- 4 cups chicken broth
- 8 ounces cream cheese cubed
- fresh parsley Optional for garnish
- celery Optional for garnish
- blue cheese crumbles Optional for garnish
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the onion, garlic, peppers, and celery in a microwave-safe bowl, cover, and microwave for 4-5 minutes to sweat the vegetables.
- Place the chicken breasts in the bottom of the slow cooker and season lightly with salt and pepper.
- Surround the chicken with the microwaved vegetables.
- Add the beans over the top, then sprinkle in the chili powder, garlic powder, and onion powder.
- Pour the buffalo sauce and chicken broth evenly over the ingredients.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and set aside.
- Scoop out about 1 cup of the broth and 1 cup of beans, place them in a blender with the cream cheese, and blend until smooth.
- Stir the cream cheese mixture back into the slow cooker until creamy.
- Return the shredded chicken to the pot, stir, and cook for an additional 10 minutes before serving.
- Garnish with parsley if desired and serve hot.
Notes
- Try making this buffalo chicken chili recipe on the stovetop or in your pressure cooker.
- Ensure the chicken is tender before shredding it, as it will be difficult otherwise.
- Add your white beans halfway through the cooking process if you find that they are mushy.
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