Slow Cooker Buffalo Chicken Chili

This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.

If you were to take everything you love about buffalo chicken dip and a cozy bowl of chili, you would get this Slow Cooker Buffalo Chicken Chili. It’s tangy, spicy, savory, and deliciously creamy. This warm, hearty soup is made for those chilly nights when you don’t want to put a lot of effort into cooking. Just fill the pot before you start your day and let the slow cooker do all the work. By the time dinner rolls around, you’ll have a delicious, soul-warming dinner waiting for you. 

This Buffalo chicken Chili starts with lots of veggies – onions, corn, bell pepper, green chilies, and tomatoes. White beans and tender chicken breasts add some filling protein and simmer together in a buffalo sauce-spiked broth. After hours of slow cooking, the chicken soaks up all the yummy flavor and practically falls apart. The soup is finished with a block of cream cheese melted directly into the broth, transforming this soup into a rich, creamy dish. The cream cheese also helps to balance the buffalo heat and give it some extra comfort. 

Finish each bowl with some chopped green onions, fresh cilantro and grab some tortilla chips for dipping! This is exactly the kind of easy weeknight dinner you’ll want waiting for you after a long day! 

Why You’ll Love This Buffalo Chicken Chili

• Packed with creamy, spicy flavor in each bite. The buffalo sauce, green chilis, and veggies make this soup savory and spicy. And when you blend in the cream cheese, it transforms this soup into the creamiest, most delicious soup.
• A yummy no-fuss dinner. The best part about this recipe is that the slow cooker does most of the work. And since everything goes into one pot, cleanup is super easy!
• Perfect for a busy weeknight! If you’re looking for a recipe that takes minimal effort and is ready when you walk through the door after a long day, this slow cooker buffalo chicken chili makes a cozy, easy dinner option.

How to Make This Buffalo Chicken Chili, Step by Step

Step 1. Chop veggies and measure ingredients.

Creating a mise en place (or set up) of ingredients will make this process super smooth and easy. That way, you don’t forget to add everything. 

Use a sharp knife to chop the onion, pepper, and mince the garlic cloves. Open all your canned veggies and beans and measure out your seasonings and broth.

Once you have everything measured and the counter in front of you, you’re ready to add everything to the slow cooker pot.

Step 2. Add veggies, chicken, and seasonings to the slow cooker pot and cook on low for 8-10 hours.

Start by adding the sliced onions, bell pepper, and minced garlic to the bottom of the slow cooker pot. Next, add in your canned tomatoes, green chilis, corn, and cannellini beans. 

Place the chicken breasts on top of the veggies and season the chicken with smoked paprika, onion powder, garlic powder, salt, and pepper. Pour the buffalo sauce on top of the chicken to add some moisture. 

Before you close the lid to cook, pour the broth around the edges of the chicken, careful not to wash off the seasoning on the chicken. 

Cook the soup low for 6-8 hours, until the chicken is cooked through and tender. 

Tip: We love the buttery taste of cannellini beans, but you can swap cannellini beans for any white bean. Navy beans or great northern beans taste just as good in this soup. They just vary slightly in texture, size and taste.

Step 3. Shred the chicken, stir in cream cheese, increase heat to high, and cook for 20 more minutes.

After 8-10 hours, the chicken should be so tender that it easily shreds when pulled. Transfer the chicken breasts to a plate and use a couple of forks to pull at the meat and shred it into bite-sized pieces. 

Place the shredded chicken back into the soup and stir in blocks of cubed cream cheese.

Place the lid back on the pot and turn the heat up to high for about 15-20 minutes to simmer. As the cream cheese simmers in the broth, it should melt. If you still see some chunks of cheese that aren’t fully melted, give the soup a good stir until it is evenly blended and melted into the broth.

Step 4. Serve and top with shredded cheddar, chopped green onions, and cilantro.

Once the soup is ready to serve, ladle the buffalo chicken soup into individual bowls and garnish with shredded cheddar cheese, chopped green onions, and some cilantro. 

This soup tastes delicious with some tortilla chips crumbled on top as well! It’s best if enjoyed hot, straight from the slow cooker pot!

 If you are on the hunt for an amazing slow cooker that does it all, check out the GreenPan 14-in-One Slow Cooker. We meal prep at least 2-3 meals each week in our GreenPan. It not only slow cooks soups; it bakes, makes rice, simmers, sautés, and so much more. We’re still discovering things that we can do with ours. And the best part is that it is nonstick, super easy to clean, and free of PFA’s. It’s also super lightweight and super portable!

Tips for Making Slow Cooker Buffalo Chicken Chili

• Layer the ingredients in the right order. Start by adding the chopped veggies, canned veggies, and beans to the bottom of the slow cooker before placing the chicken breasts on top. This helps keep the chicken surrounded by broth.
• Adjust the buffalo sauce to your heat preference. Buffalo sauce gives this chili a kick of heat. If you prefer a milder flavor, start with less or stick with a mild buffalo sauce. 
• Let the chicken cook until it’s easy to shred. The slow cooker will do a good job of cooking the chicken evenly while holding in the moisture. Make sure the chicken reaches an internal temperature of 165°F and easily shreds when you pull at it with two forks. If you need to return the chicken to the pot to get more tender, you may need to cook for closer to 10 hours.
• Add the cream cheese at the end. Cube the cream cheese into smaller pieces to help it melt more evenly. After the first slow cook, add in the cream cheese and increase the heat to high to melt. Give it a good stir until it is evenly blended into the broth. 

Storing Leftover Buffalo Chicken Chili

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the soup on the stovetop, in the microwave, or even in your slow cooker on a reheat setting. 

More cozy dinner recipes:

Print