Buffalo Chicken Chili

I am a big fan of buffalo flavored anything, so I’m always looking for ways to work those bold, tangy notes into new recipes. I developed this buffalo chicken chili recipe ahead of the holidays and served it at a family gathering where everyone loved it! Since then, this delicious chicken chili has quickly become one of my go-to dinners, especially during colder months when I want something warm and comforting in the slow cooker.

What’s Needed To Make This Chili

This chili comes together with easy-to-find pantry staples. Here are a few of my notes about the key ingredients:

• Chicken breasts: I’ve tested this recipe with boneless skinless chicken thighs, but I prefer high-quality boneless skinless chicken breasts, finding that the lean meat takes on the flavor of the spices and broth nicely. If I’m prepping some of my other healthy chicken recipes at the same time, I follow my tried and true method to make perfect chicken breasts and then just fold the shredded chicken into the crockpot and let it heat through.
• Beans: I use low-sodium cannellini or great Northern beans, but any white beans, such as navy beans, will work.
• Chopped green chiles: I use mild green chiles so the chili doesn’t get too spicy. But for more kick, go ahead and use hot green chiles.
• Buffalo wing sauce: I like to keep my homemade buffalo sauce on hand because my husband puts it on everything. However, I’ve also made it with my favorite store-bought buffalo sauce, and it’s just as tasty.
• Ranch dressing mix: I use a packet of Ranch seasoning mix to get that nice concentrated flavor of ranch dressing spices. For a homemade version, use the mixture of the spices from this ranch dressing recipe.  
• Cream cheese: I have made this recipe with low-fat cream cheese, and it works. However, the taste and texture are much better with full-fat cream cheese. Organic Valley cream cheese is my favorite. I highly recommend using brick-style cream cheese instead of cream cheese from a tub, which doesn’t melt as easily.
• Chicken broth: I typically use leftover bone broth that I have stored in my freezer, but store-bought low-sodium chicken broth or chicken stock is also great.
• Seasonings: simple spices like chili powder, onion powder, garlic powder, and celery salt add depth and savory flavor to the chili. Then, season it with kosher salt and black pepper sparingly to taste, depending on saltiness preference.

Find the ingredient list with exact measurements in the recipe card below.

Quick Prep And The Slow Cooker Does The Rest

I often rely on slow cooker meals, because they’re easy to prepare and always turn out delicious. Here’s a quick overview of how I make this buffalo chicken chili:

1. Combine and cook: First, I add the chicken, beans, fire-roasted tomatoes, chiles, broth, buffalo sauce, ranch dressing mix, corn, garlic, and spices to a slow cooker. Then, I cover the slow cooker and set it to cook on low or high, depending on how early I’m prepping.
2. Shred the chicken: Once the chicken is no longer pink and reaches an internal temperature of 165°F, I transfer it to a plate or cutting board and shred it with two forks before adding it back to the pot.
3. Combine and cook (again): Next, I stir in the cream cheese and cilantro and let the mixture cook on low just until the cream cheese is fully melted.
4. Serve: I give the chili a quick stir to make sure everything is well incorporated, and add more broth as needed. Then, I ladle the chili into bowls and serve it warm with all the best toppings.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

The Best Toppings And Sides 

The best part of any bowl of chili, this buffalo chicken chili included, is the toppings. For family dinners, I set out a toppings bar so everyone can make their own bowls. I include options like tortilla chips, cilantro, celery, blue cheese crumbles, sour cream or Greek yogurt, and diced avocado.

For game days, I often add a side of buffalo cauliflower bites and cornbread muffins for guests to snack on. Or, for everyday dinners, I might pair this chili with an arugula salad or a simple Caesar for freshness.

Refrigerate Or Freeze Leftovers

This buffalo chicken chili tastes even better the next day after the flavors have melded and enhanced. Because of that, this chili is great for a meal prep session. Once cool, I transfer individual portions to airtight containers and store them in the fridge for up to 4 days. Or, I freeze leftover chili for up to 6 months.

To serve, I thaw frozen chili in the fridge overnight. Then, I warm individual portions in 20-30 second increments in the microwave. Or, I reheat a large batch in a Dutch oven or large pot on the stovetop over medium heat. I’ll add more broth as needed if the chili has become too thick.

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The photos in this post were taken by Megan McKeehan.

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