Slow Cooker Buffalo Chicken Chili
Slow Cooker Buffalo Chicken Chili is delicious, simple and award winning! This is the go-to when you are tired of boring chili recipes!
You guys might tell me I’ve been living under a rock, and honestly that might not be far from the truth. But did you know that on Friday nights there is like a marathon of Diners, Drive Ins, and Dives on the Food Network? I go to turn on the TV and my six year old gears up for one of her favorite cartoons and I have to crush her dreams. I can’t take even one more episode of kid TV. Despite this somehow, at some point during the evening, the whole family ends up curled up in front of the TV drooling over all the amazing (and sometimes weird!) food and trying to figure out if it would be at all possible to plan a trip to whatever location Guy Fieri is featuring. Yep. We know how to party. Now I’m going to share with you something that you should have while you are watching your marathon TV session…. Slow Cooker Buffalo Chicken Chili. Yum! A great meal to come home to on a Friday night after a busy week. Easy to make! Easy to love this spicy, creamy goodness!
Heartier than a soup but different than a traditional chili this would be fun to serve up at a party, to take along to a tailgate, or to take to a potluck. Ground chicken instead of beef and white beans instead of chili beans make the base of this chili.
Lots of flavor from chicken broth, ranch dressing mix and fire-roasted tomatoes and some heat from the buffalo sauce are balanced out with some sweet corn and cream cheese. Top it all of with some cilantro for some super fresh flavor. And I can’t forget the blue cheese crumbles on the top! I leave them out of the soup since not everyone is a fan but I can guarantee you I have my bowl topped of with some!
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So park yourself on the couch with a big ‘ol bowl and watch endless episodes of Diners, Drive-Ins and Dives until you are convinced you should open your own funky restaurant so you can be featured on the show too. Or wait…is that just me? Yeah, I’m weird like that :). But at least it helps me dream up recipes like Slow Cooker Buffalo Chicken Chili!
This recipe was originally published on April 7, 2014 and has been updated to reflect fresh photos and updates to the recipe based on reader feedback and re-testing.
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans drained and rinsed
- 14.5 oz can fire roasted tomatoes drained
- 2 cups chicken broth
- 1/4 - 1/2 cup buffalo wing sauce start with 1/4 cup and add more at end if needed
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles optional
Instructions
- Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)
- Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine
- Add block of cream cheese on the top and cover
- Cook on high for 4 hours or low for 8
- Stir to incorporate cream cheese and add additional wing sauce as desired
- Top individual bowls with blue cheese crumbles if desired
Nutrition
Can’t get enough buffalo chicken?
Slow Cooker Cheesy Buffalo Chicken Pasta
Slow Cooker Buffalo Chicken Tater Tot Casserole
Original photos:
This sounds delicious and am making tonight for dinner. Some comments were made about the soup being to thin or runny.. Would draining the tomatoes before adding help? I like a thick hearty soup.
Yes, you could drain the tomatoes or if you really want it thick and hearty I would just cut back the broth by a cup or so. Let me know the results!!
How spicy is this? Really want to make it, but not sure if it’ll agree with my 5 year old. He doesn’t quite have the spicy tolerance built up like his parents!
It’s kinda spicy as is, but you could easily just cut way back on the buffalo sauce in the slow cooker and then scoop out his portion then add a little more for you guys at the end!
Just wondering if you think I could sub greek yogurt for the cream cheese? Looks great! Thanks!
I’ve never tried greek yogurt in a recipe like this so I can’t really say. If you want to lighten it up a bit you could cut back on the amount of cream cheese. I’m thinking the flavor and texture of the yogurt might just be a little too different to work as a sub here.
Just wondering what the correct serving size is and how many servings based on your recipe? In the crock pot now and smelling yummy!
oh gosh!! I did not measure out the finished recipe here. But I would say it will easily feed 4-6 people with enough for leftovers. I hope you enjoy!
First of all, I only used about 2 1/2 cups of chick broth and added an extra can of beans not drained. (Drain and rinse 1 can but not the second one). As for the cream cheese problem, I used the 8 oz container of soft spreadable kind. Let it set out and soften for about 30 min. Put it in a medium size bowl and add 1 big ladle of hot liquid from soup (chili, whatever you want to call it) and wisk it up. (Did this step about 30 min before end of cooking time). Add to the pot slowly, stirring constantly. Worked like a charm. Getting raves from family and friends on this recipe! We love it.
Hooray!! Great tips!!
I have doubled the recipe. We have 4 kids and they all love spicy food. Glad we don’t have any wimpy kids who think pepper is spicy
I made this a few weeks ago and followed the recipe exactly. I live with my fiancee and 2 of our friends (fully grown men) and they all LOVED this! Everyone went back for seconds and within a day, it was demolished! It was so good, I’m making it again tonight and doubling the recipe!
Hooray!! Love finding meals that will fill up even the guys! It’s cold and rainy at my house today and I wish I had thought ahead to put on another pot of it! 🙂
Wow! Made this today for a potluck at church and it was Amazing! Everyone loved it. I made it on the stovetop and kept it warm in the crockpot. The only changes I made was to use 1 1/4lbs chicken that I simmered in broth and shredded, rather than chop meat. I added an extra can beans and tomatoes just because I wanted it to go further for the event. I reduced the chicken broth because of the tomatoes. I didn’t have cilantro in the house so I left it out. The flavors were all this recipe and it was great. I will make this again. I like to have soup ready all winter, and this fits the bill.
That’s great!! I love chili and soup at potlucks and I’m so glad everyone loved this one!
It turned out amazing, I used DUFFS hot wing sauce and reduced the chicken broth to about a little less than 3 cups.
Good thing I live in buffalo with all kinds of wing sauce options! Making it today can’t wait
haha!! That would be my dream!! Amazing how it can be tricky to find good wing sauce in the mid-west! Let me know how it turns out!