Ultimate Creamy Slow Cooker Buffalo Chicken Chili: Your New Game Day Favorite
Get ready to redefine your comfort food cravings with this incredibly easy and utterly delicious Slow Cooker Buffalo Chicken Chili. This recipe masterfully combines the spicy, tangy kick of classic buffalo wings with the heartwarming, savory depth of a rich chili, all brought together by the luscious creaminess of cream cheese and sour cream. Featuring tender, shredded chicken, hearty white beans, and sweet corn, it’s a dish designed for maximum flavor with minimal effort.
Imagine succulent chicken breasts, slow-cooked to perfection, infused with the iconic flavor of Frank’s RedHot Original sauce and a blend of traditional chili spices like chili powder and cumin. This isn’t just any chili; it’s a creamy, spicy, and satisfying meal that’s ideal for a cozy night in, a lively game day gathering, or any occasion that calls for a truly unforgettable dish. The slow cooker does all the hard work, making it a “set it and forget it” marvel that you’ll return to again and again.
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This creamy buffalo chicken chili is a true culinary chameleon, perfectly suited for the crisp air of fall and the biting chill of winter. It transforms an ordinary meal into an extraordinary experience, making it an ideal main dish for game days or any festive gathering. The beauty of a Crock Pot recipe lies in its convenience for entertaining; once cooked, it can be kept warm for hours, allowing your guests to serve themselves throughout the event. Plus, if you’re mindful of your carbohydrate intake, you’ll be delighted to know this is a fantastic low-carb chili option without sacrificing flavor.
Elevate your chili experience by garnishing it with your favorite toppings. Fresh cilantro and vibrant green onions add a burst of freshness, while a dollop of cooling sour cream or a sprinkle of tangy blue cheese crumbles complements the heat beautifully. Shredded cheddar cheese or crunchy tortilla chips can also add a delightful texture and flavor. If you’re looking for another robust chili recipe, don’t miss our classic sausage and beef chili.
Why You’ll Love This Slow Cooker Buffalo Chicken Chili
- Effortless & Easy: This truly is a “set it and forget it” meal. Simply combine your ingredients in the slow cooker, and let it work its magic. Perfect for busy weeknights or when you need a delicious meal with minimal hands-on time.
- Perfectly Shredded Chicken: The slow cooker ensures your chicken breasts become incredibly tender, practically falling apart for easy shredding. We’ve also included tips in the recipe card for adjusting this versatile recipe for your Instant Pot or stovetop if you prefer.
- Spicy & Flavorful: If you enjoy the creaminess of white chicken chili but crave a bolder, spicier kick, this recipe is designed for you. The Frank’s RedHot sauce delivers that signature buffalo flavor without being overwhelmingly hot, offering a perfectly balanced spice level.
- Low Carb Friendly: With only 10 grams of carbohydrates per serving (as estimated in the nutrition facts at the end of the recipe card), this chili is an excellent choice for those following a low-carb lifestyle. It’s hearty and satisfying without the carb overload.
- Versatile for Any Occasion: Whether you’re hosting a game day party, feeding a crowd during the holidays, or simply looking for a comforting family dinner, this chili fits the bill. Its ability to stay warm in the slow cooker makes entertaining a breeze.
Essential Ingredients for Your Buffalo Chicken Chili
- Chicken Breasts: Boneless, skinless chicken breasts are the star, transforming into perfectly tender, shreddable meat after hours of slow cooking. Their mild flavor perfectly absorbs the spicy buffalo essence.
- Great Northern Beans: These creamy, mild white beans add wonderful texture and heartiness to the chili. Remember to drain and rinse them thoroughly before adding.
- Corn: Canned corn (drained) provides a touch of natural sweetness and a delightful pop of texture that balances the savory and spicy elements.
- Diced Tomatoes: Essential for a traditional, chunky chili base, adding acidity and a robust tomato flavor.
- Onion: Diced yellow or white onion forms a foundational aromatic layer, adding a subtle sweetness and depth when slow-cooked.
- Garlic: Freshly minced garlic is crucial for replicating that signature garlicky flavor found in classic buffalo wing sauce.
- Chicken Broth: This forms the savory liquid base of our chili, ensuring all ingredients are beautifully simmered and infused with flavor.
- Frank’s RedHot Original Sauce: The not-so-secret ingredient! This iconic hot sauce delivers the authentic spicy and tangy buffalo kick that defines the dish.
- Chili Powder, Cumin, Paprika, Salt, and Black Pepper: A well-balanced blend of traditional chili spices that builds a complex flavor profile with subtle smokiness and warmth.
- Cream Cheese: Cubed and softened, cream cheese is key to achieving the incredibly rich, creamy, and velvety texture that makes this chili so satisfying.
- Sour Cream: Added at the end, sour cream provides a cooling, tangy finish that helps to mellow the heat and enhance the overall creaminess of the chili.
See the recipe card for exact quantities.
Easy Step-by-Step Instructions
Step 1: Layer the Base. Begin by placing the raw, boneless, skinless chicken breasts evenly at the bottom of your slow cooker. This ensures they cook thoroughly and absorb flavors from the ingredients layered above.
Step 2: Add Vegetables and Beans. Next, layer the remaining solid ingredients: the drained and rinsed white beans, drained corn, diced tomatoes, diced onion, and minced garlic. Spread them evenly over the chicken.
Step 3: Prepare the Liquid Mixture. In a separate small bowl, whisk together the chicken broth, Frank’s RedHot sauce, chili powder, cumin, paprika, salt, and black pepper until well combined. This ensures the spices are evenly distributed throughout the chili.
Step 4: Pour and Cook. Carefully pour the broth mixture over all the ingredients in the slow cooker. Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when the chicken reaches an internal temperature of 165ºF (74ºC) and is fork-tender.
Pro Tip for Heat Control: If you prefer to customize the spice level, you can hold off on adding the Frank’s RedHot sauce until the very end, after incorporating the sour cream. This allows you to taste and adjust the heat to your preference.
Step 5: Shred the Chicken. Once cooked, carefully remove the tender chicken breasts from the slow cooker. Using two forks on a cutting board, shred the chicken into bite-sized pieces. This technique ensures a consistent texture throughout your chili.
Step 6: Return Shredded Chicken. Once shredded, return the chicken to the slow cooker. This allows it to reintegrate with the chili base and continue to soak up all the wonderful flavors.
Step 7: Stir in Creaminess. Finally, stir in the cubed and softened cream cheese and the sour cream until they are fully melted and well combined. This step is what transforms the chili into its signature creamy, luxurious texture.
Step 8: Serve and Garnish. Serve the chili hot, allowing its comforting warmth and vibrant flavors to shine. Don’t forget to offer a variety of garnishes to let everyone customize their bowl!
This flavorful chili pairs wonderfully with a variety of sides. Serve it alongside warm, fluffy cornbread, hearty baked potatoes for a loaded chili potato, a crisp coleslaw or fresh green salad to cut through the richness, or classic grilled cheese sandwiches for the ultimate comfort meal.
Tips for Perfect Shredded Chicken
- Cook to Proper Temperature: Achieving perfectly tender, shreddable chicken is key. As with all slow cooker recipes, cooking times can vary slightly depending on your specific appliance and the thickness of your chicken breasts. Always aim for an internal temperature of 165ºF (74ºC) at the thickest part of the chicken. If possible, check the temperature towards the lower end of the suggested cooking time. Once it reaches temperature, switch your slow cooker to the “Warm” setting to prevent overcooking, which can lead to dry chicken.
- Remove for Even Shredding: For the best results, always remove the cooked chicken breasts from the slow cooker before shredding. Attempting to shred them directly in the pot can result in uneven chunks of meat and make it harder to achieve a smooth, consistent texture throughout your chili. A plate or cutting board works perfectly for this task.
- Easy Shredding Techniques: The simplest way to shred chicken is by using two forks, pulling the meat in opposite directions until it’s broken down into your desired consistency. For an even quicker and more effortless method, particularly if you’re preparing a larger batch, you can easily shred chicken in a stand mixer with the paddle attachment.
Versatile Substitutions to Suit Your Taste
- Chicken Options: For a richer flavor, boneless, skinless chicken thighs are an excellent substitute, though note they generally require a slightly longer cooking time. You can also use ground chicken; simply brown it in a skillet before adding it to the Crockpot with the other ingredients.
- Bean Varieties: While Great Northern beans are recommended, other white beans like cannellini beans, navy beans, or butter beans work beautifully. For a different flavor profile, black beans or pinto beans can also be used, giving the chili a heartier, earthier taste.
- Corn Alternatives: Instead of canned corn, a cup of frozen corn can be used directly from the freezer. There’s no need to thaw it beforehand; it will cook perfectly in the slow cooker.
- Tomato Choices: If you prefer a less chunky chili, you can omit the diced tomatoes or opt for petite diced tomatoes. For an added layer of smoky flavor, fire-roasted tomatoes are a fantastic choice.
- Onion Types: White onion, yellow onion, or sweet onion are all suitable choices and will contribute a delicious aromatic base to your chili.
- Garlic Shortcuts: If fresh garlic isn’t available, ½ teaspoon of garlic powder can be used as a convenient substitute, providing a similar flavor profile.
- Broth Options: Feel free to swap chicken broth with vegetable broth for a vegetarian option (if omitting chicken), low-sodium chicken broth for reduced salt intake, or rich homemade stock for extra depth of flavor.
- Hot Sauce Alternatives: While Frank’s RedHot is classic, any preferred cayenne pepper sauce or wing sauce will work. Keep in mind that wing sauce typically includes butter or butter flavoring and garlic powder, offering a slightly different richness than pure hot sauce. Alternatives with a similar spice level (around 450 SHUs on the Scoville scale) include Original Louisiana Hot Sauce or Texas Pete’s Original Hot Sauce (740 SHUs for a bit more heat).
- Spice Mixes: For ultimate convenience, a packet of your favorite chili seasoning or taco seasoning can replace the individual chili powder, cumin, and paprika. Adjust quantity according to package directions.
- Cream Cheese Options: To reduce fat content, low-fat cream cheese or Neufchatel cheese can be used without significantly altering the texture or flavor.
- Sour Cream Substitutes: Plain Greek yogurt (full-fat or low-fat) is an excellent, protein-rich substitute for sour cream, offering a similar tang and creaminess.
Delicious Variations to Try
- Make it Vegetarian: Easily adapt this recipe for a meat-free meal by omitting the chicken entirely. You can add extra beans for substance, or incorporate imitation chicken pieces. Be sure to swap the chicken broth for vegetable broth to keep it fully vegetarian.
- Lighter Version: For a lower-fat option, skip the cream cheese entirely (or use low-fat cream cheese) and opt for nonfat plain Greek yogurt instead of sour cream. This will significantly reduce the calorie and fat content while maintaining a satisfying tang and a good amount of creaminess.
- Green Chili Style: To make this chili more akin to a traditional white chicken chili with a zesty kick, omit the diced tomatoes and stir in a can or two of mild diced green chilies. This will provide a different, yet equally delicious, flavor profile.
Recommended Equipment for Success
- Cutting board – Essential for safely chopping your onion and mincing garlic.
- Chef’s knife – A sharp knife makes quick work of preparing your fresh vegetables.
- Slow cooker – A 6-quart slow cooker is the ideal size for this recipe, allowing all ingredients to fit comfortably and cook evenly.
- Mixing bowls – You’ll need one small mixing bowl to easily combine your broth, hot sauce, and seasonings before adding them to the slow cooker.
Storing Your Delicious Leftovers
Proper storage is key to enjoying your buffalo chicken chili for days to come. Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently in a saucepan on the stove over medium-low heat, stirring occasionally, or use a microwave-safe dish in the microwave until it’s thoroughly heated through.
This chili also freezes beautifully! Once it has cooled completely, transfer it to a freezer-safe container or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then reheat on the stovetop or in the microwave as desired. This makes it an excellent meal prep option for busy weeks.
Frequently Asked Questions
While often used interchangeably, there’s a key distinction. Hot sauce is typically a simple blend of peppers, vinegar, and spices, primarily focused on delivering heat and tang. Buffalo sauce, on the other hand, usually starts with a cayenne pepper-based hot sauce (like Frank’s RedHot) and incorporates additional ingredients such as melted butter (or butter flavoring) and garlic powder. This addition of butter and garlic is what gives buffalo sauce its distinctive richness, smoother texture, and classic “wing” flavor, setting it apart from a plain hot sauce.
Absolutely! To make it spicier, you can increase the amount of Frank’s RedHot sauce, add a pinch of cayenne pepper, or include finely diced jalapeños or serrano peppers with the onion and garlic. For a milder version, reduce the amount of Frank’s RedHot sauce or use a milder hot sauce alternative. As mentioned in our tip, you can also add the hot sauce at the very end to taste, giving you complete control over the heat level.
No, for this slow cooker recipe, you do not need to brown the boneless, skinless chicken breasts beforehand. The long, slow cooking process will cook the chicken thoroughly and make it incredibly tender, allowing it to easily shred. If you were using ground chicken, however, browning it first would be recommended for better texture and flavor.
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Slow Cooker Buffalo Chicken Chili
Equipment
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Cutting board
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Chef’s knife
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Slow cooker
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Mixing bowls
Ingredients
- 1-½ pounds boneless, skinless chicken breasts
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn drained
- 1 (14.5 oz) can diced tomatoes
- 1 large onion diced
- 4 cloves garlic minced
- 3 cups chicken broth
- ½ cup Frank’s RedHot Original Hot Sauce
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese cubed and softened
- ½ cup sour cream
Toppings (optional)
- sour cream
- blue cheese crumbles
- fresh cilantro
- shredded cheddar cheese
- sliced green onions
- tortilla chips
Instructions
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Place the chicken breasts in the bottom of the slow cooker.
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Add the drained and rinsed white beans, drained corn, diced tomatoes, diced onion, and minced garlic on top of the chicken.
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In a small bowl, mix together the chicken broth, Frank’s hot sauce*, chili powder, cumin, paprika, salt, and black pepper. Pour this mixture into the slow cooker.
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Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken reaches 165ºF (74ºC) and is tender.
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Remove the cooked chicken breasts, shred them with two forks on a cutting board, and then return the shredded chicken to the slow cooker.
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Stir in the cubed and softened cream cheese and the sour cream until well combined and creamy.
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Serve hot and garnish generously with your favorite toppings if desired. Enjoy!
Notes
Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw frozen chili in the refrigerator overnight before reheating on the stovetop or in the microwave.
Stovetop directions: To make this on the stovetop, combine all ingredients except cream cheese and sour cream in a large pot or Dutch oven. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender. Remove and shred chicken, then return to pot and stir in cream cheese and sour cream until melted and creamy.
Instant Pot directions: For a quicker method, place all ingredients except cream cheese and sour cream into your Instant Pot. Cook on high pressure for 20 minutes, then perform a quick release. Remove and shred chicken, then return to the pot and stir in cream cheese and sour cream until well combined.
Nutrition
More Irresistible Buffalo Chicken Recipes
If you’ve fallen in love with the zesty kick of Frank’s RedHot in this chili, you’ll definitely want to explore these other buffalo sauce-inspired recipes:
- Stovetop Buffalo Chicken Mac and Cheese
- Instant Pot Buffalo Chicken Dip
- Healthier Buffalo Chicken Dip with Cottage Cheese
- Buffalo Chicken Thighs
Discover More Effortless Slow Cooker Meals
Ready for more drool-worthy and incredibly convenient slow cooker meals? Expand your repertoire with these favorite recipes designed for your Crock Pot:
- Crockpot Jalapeño Popper Dip with Bacon
- Slow Cooker Buffalo Chicken Chili
- Crockpot Broccoli Rice Casserole
- 3-Ingredient Sausage Cream Cheese Dip
Important Food Safety Guidelines
Ensuring food safety is paramount when cooking with raw meat, especially in a slow cooker. Please follow these guidelines for a delicious and safe meal:
- Cook to Minimum Temperature: Always ensure that chicken reaches an internal temperature of at least 165°F (74°C). Use a meat thermometer to verify this in the thickest part of the chicken.
- Prevent Cross-Contamination: Never use the same utensils, cutting boards, or dishes on cooked food that have previously come into contact with raw meat without thoroughly washing them first.
- Hand Hygiene: Always wash your hands thoroughly with soap and warm water before and after handling raw meat to prevent the spread of bacteria.
For more comprehensive food safety information and guidelines, please refer to USDA.gov.