Slow Cooker Buffalo Chicken Chili

white bowl of buffalo chicken chili topped with sour cream, scallions, and shredded cheese.

5 from 6 votes

Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili is everything you love about Buffalo Wings in the form of a cozy bowl of flavorful chili! Complete with tender shredded chicken, tangy Buffalo sauce, ranch seasoning, tomatoes with green chiles, and cream cheese, this buffalo chicken chili recipe has it all. No wonder it's always a crowd favorite!

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 pound boneless skinless chicken breasts
14.5 ounce chicken broth
15 ounce white northern beans drained & rinsed
10 ounce tomatoes with green chiles Rotel
8 ounce tomato sauce
½ cup buffalo wing sauce I use Frank’s
½ teaspoon onion powder
½ teaspoon garlic salt
2 tablespoons ranch seasoning homemade or a 1oz packet
8 ounces cream cheese softened and cubed
1 cup cheddar cheese shredded
scallions for garnish

Instructions

To the basin of a 6-8 quart slow cooker, add the chicken breasts, broth, beans, tomatoes with chiles, tomato sauce, wing sauce, onion powder, garlic salt, and ranch seasoning. Stir to mix.
1 pound boneless skinless chicken breasts, 14.5 ounce chicken broth, 15 ounce white northern beans, 10 ounce tomatoes with green chiles, 8 ounce tomato sauce, ½ cup buffalo wing sauce, ½ teaspoon onion powder, ½ teaspoon garlic salt, 2 tablespoons ranch seasoning
Cover and cook on LOW for 6 hours or HIGH for 4 hours.
After the cook time is up, take out the chicken and shred it, then put it back in the slow cooker.
Add the cubed cream cheese and shredded cheddar. Stir, then replace the cover and let it cook another 15-30 minutes, or until both cheeses have fully melted.
8 ounces cream cheese, 1 cup cheddar cheese
Top with more shredded cheese & scallions and serve.
scallions for garnish

Video

Notes

Store leftovers covered in the fridge for up to 3 days.
Optional toppings: bleu cheese crumbles, Greek yogurt or sour cream, drizzle of ranch dressing, diced celery, etc.
If you don’t have (or like) great northern, use your favorite - navy, cannellini, pinto, red kidney beans…
Chicken breasts are great because they're lean meat and shred easily but you could also use chicken thighs instead. The darker meat with a bit of extra fat will only add flavor.
You can use Great Northern beans, cannellini beans, pinto, or red kidney beans instead of Navy beans if preferred.
For even more heat, add some red pepper flakes, cayenne pepper, or even more Buffalo sauce.
There is quite a bit of salt in the ranch seasoning, the Buffalo sauce, and the garlic salt itself, so avoid adding any extra salt. Use low-sodium broth if you can.
Ground chicken can even be used in a pinch, I just recommend browning it before adding to the slow cooker.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition