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Our Slow Cooker Creamy Buffalo Chicken Chili is not your traditional chili recipe! It’s packed with flavor and is a delicious meal your whole family will love!
This is the perfect easy recipe for those cold nights, just dump and go, letting your crockpot do all the work! Serve this chili at your next game day party with these game day recipes.
- SLOW COOKER WARM CHILI CHEESE DIP RECIPE
- GAME DAY TOTCHOS (TATER TOT NACHOS) RECIPE
- BAKED CHILI LIME CHICKEN TENDERS RECIPE
Ingredients needed to make Slow Cooker Buffalo Chicken Chili:
- Chicken Breasts
- Low Sodium White Beans (We used Cannellini Beans)
- Fire-Roasted Tomatoes
- Chicken Broth
- Buffalo Wings Sauce
- Dry Ranch Dressing Mix
- Frozen Corn
- Celery
- Onion powder
- Garlic powder
- Cilantro
- Salt
- Cream Cheese
- Blue Cheese Crumbles
How to make Slow Cooker Buffalo Chicken Chili:
- Spray the inside of slow cooker with non-stick cooking spray.
- Place chicken breasts inside of slow cooker. Add all ingredients except for cream cheese and blue cheese, mix together.
- Add the block of cream cheese on top of other ingredients and cover with lid. Cook on low heat for 7-8 hours (or high heat for 3-4 hours).
- When finished cooking, remove chicken breasts from slow cooker and shred using bear claws or two forks. Return chicken to slow cooker and mix in, making sure to incorporate the cream cheese.
- Add additional buffalo sauce if desired.
- Top each bowl of chili with blue cheese crumbles.
Tips to make this Buffalo Chicken Chili Recipe even better:
- Most grocery stores now sell pre-cooked and shredded chicken in the deli. This is a great time saver and shortcut for those busy busy nights.
- In an effort to lower the sodium (soup tends to get really high in sodium really fast) and make this a tiny bit healthier, I used reduced-sodium white beans and reduced-sodium chicken broth. No difference in the taste. If you have regular chicken broth or beans in your pantry, go ahead and use those (but you probably won’t need to add any additional salt to the recipe).
- Another healthy swap you can make is with the cream cheese. My Kroger store recently started carrying Greek yogurt cream cheese, which has two times the protein as regular cream cheese.
- Change up your toppings! You can add tortilla chips, sour cream, green chiles, green onions, chili powder,cheddar cheese and even ground chicken.
- Cool to room temperature and store leftovers in an airtight container in the fridge.
Hearty Chili Recipes:
- MOM’S EASY SLOW COOKER CHILI RECIPE (OUR HALLOWEEN TRADITION!)
- INSTANT POT BBQ CHICKEN CHILI RECIPE
- CREAMY WHITE CHICKEN CHILI RECIPE
- THE BEST INSTANT POT CHILI (DUMP AND GO RECIPE)
- SLOW COOKER CREAM CHEESE CHILI RECIPE
- INSTANT POT NO-BEAN CHILI WITH GROUND BEEF RECIPE
- TEXAS ROADHOUSE COPYCAT CHILI RECIPE
- SHEPHERD’S PIE CHILI RECIPE
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Slow Cooker Buffalo Chicken Chili Recipe
Change up your slow cooker recipes with this flavorful Buffalo Chicken Chili! Dump the ingredients in the crock pot for an easy and flavorful meal.
Serving
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 15 ounces low sodium white navy beans, rinsed and drained
- 14.5 ounces fire roasted tomatoes, drained
- 3 cups low sodium chicken broth
- ¼ cup buffalo wing sauce
- 1 ounce dry ranch dressing mix
- 10 ounces frozen corn
- 3 celery stalks, diced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried cilantro
- ¼ teaspoon salt
- 8 ounces cream cheese
- ⅓ cup blue cheese crumbles
Equipment
Instructions
- Spray the inside of slow cooker with non-stick cooking spray.
- Place chicken breasts inside of slow cooker. Add all ingredients except for cream cheese and blue cheese, mix together.
- Add the block of cream cheese on top of other ingredients and cover with lid. Cook on low heat for 7-8 hours (or high heat for 3-4 hours).
- When finished cooking, remove chicken breasts from slow cooker and shred using bear claws or two forks. Return chicken to slow cooker and mix in, making sure to incorporate the cream cheese.
- Add additional buffalo sauce if desired.
- Top each bowl of chili with blue cheese crumbles.
Nutrition
Calories: 399 kcal · Carbohydrates: 24 g · Protein: 34 g · Fat: 19 g · Saturated Fat: 10 g · Cholesterol: 120 mg · Sodium: 1261 mg · Potassium: 731 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 882 IU · Vitamin C: 6 mg · Calcium: 109 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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My husband hates soup, but I love it because it’s so convenient. He’ll usually add rice to most soups to thicken them up a bit. For this recipe, what do you recommend adding to make the soup thicker? Or should I just use less liquid? Thanks for any tips.
You mentioned that you used frozen chicken breasts. Were they thawed when you put them in the Crock-Pot?
Hi CK, my daughter is the same way! I would add a second can of beans, maybe more celery, more corn? Maybe a small pasta noodle like Orzo?
They were frozen when we place them in the slow cooker.
This soup isn’t really runny. With the chicken, vegetables, beans and cream cheese – it’s a great soup.
Will this freeze fairly well? And if so, what would the thawing instructions be? Thanks! My husband and I really liked this one!!
Let is cool slightly and then freeze in an airtight freezer container. You can thaw in the fridge for 24 hours before serving. Just reheat in the microwave.
My hubby can’t digest beans. What could I use to replace them or could I just leave them out?
Can you do this in a pressure cooker?
Yes, this blog post will help you convert recipes to the Instant Pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
You could just leave them out, but the chili will not be as thick and chunky. But still delicious.
Is the cream cheese supposed to melt and be incorporated into the soup because mine has little chunks of cream cheese floating on the top.
Ours melted and stirred in pretty good. But it will be fine if it’s small.