This Slow Cooker Buffalo Chicken Chili is a hearty, flavor-packed twist on classic chili with tender shredded chicken, beans and a creamy buffalo sauce base. This easy set-and-forget recipe is loaded with protein and perfect for game day, weeknight dinners, or meal prep.

a plate of a slow cooker buffalo chicken chili

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If you love buffalo wings and chili, this recipe is basically the best of both worlds. You get that tangy, spicy buffalo kick, but in cozy chili form with shredded chicken, beans and just enough creaminess to tie it all together.

I first made this for a family gathering, thinking it would just be a fun twist on regular chili. But instead it turned into the star of the table and everyone kept going back for "just one more scoop."

Whether you're making it for a gamer day spread, a weeknight dinner, or just to have a big batch of leftovers for lunches, this is the kind of chili that really hits the spot!

Why you'll love this slow cooker buffalo chicken chili

You only need simple pantry ingredients to make it.
The slow cooker does all the work, so it's mostly hands-off.
Makes a big batch that reheats well for easy lunches or leftovers.

What you'll need

Chicken breast - A couple of boneless, skinless chicken breasts. They cook down until tender, then shred right into the chili.

Kidney beans & cannellini beans - I like using one of each for a mix of textures. Kidney beans hold their shape, while cannellini beans turn a little creamier.

Onion, red bell pepper, garlic & jalapeño - These make up the flavor base. The onion and pepper add sweetness, the garlic brings depth, and the jalapeño adds a gentle kick (use more if you like it hotter).

Cumin & smoked paprika - Simple but effective. They bring a little earthiness and smokiness that pair really well with buffalo sauce.

Buffalo wing sauce - The key flavor here. Use a brand you like because it really carries the chili.

Diced tomatoes - These add a bit of acidity and body, which keeps the chili from tasting too heavy.

Chicken stock - A little liquid to help everything simmer together.

Cream cheese - This goes in at the end and makes the chili creamy.

Pro tip

Make a double batch and freeze half - it reheats beautifully and saves you cooking on a busy night.

slow cooker buffalo chicken chili with avocado

How to make buffalo chicken chili in the crockpot

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Start by adding the chicken breasts to the slow cooker. Top with the beans, then layer in the onion, bell pepper, garlic, and jalapeño.

slow cooker buffalo chicken chili cooking steps

slow cooker buffalo chicken chili making instructions

Sprinkle over the spices, salt, and pepper. Pour in the buffalo sauce, tomatoes with their juices, and chicken stock. Give it a quick stir, keeping the chicken tucked at the bottom.

adding spices to a slow cooker buffalo chicken chili

Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is tender. Shred it with two forks and return it to the pot.

Stir in the cream cheese until smooth and creamy. Taste for seasoning, then serve hot with fresh cilantro on top.

Make it ahead

You can prep everything the night before: chop the veggies, rinse the beans, and even measure out the spices.

Store them in the fridge, then just dump everything into the slow cooker in the morning.

The chili also tastes even better the next day, so feel free to cook it ahead and reheat when you're ready to serve.

Substitutions and variations

You can swap the breasts for boneless, skinless thighs. They'll cook the same way and come out a little richer.
For beans, use whatever you have on hand. Black beans or pinto beans both work well.
If you like things milder, mix the buffalo sauce with a little extra stock before adding. For more heat, just add an extra splash at the end.

Recipe tips and notes

If you want to use frozen chicken, add an extra hour to the cooking time. Make sure the pieces are separated (not stuck together) so they cook evenly.
To make it spicier, add extra jalapeño, a pinch of cayenne, or just stir in more buffalo sauce at the end until it's as hot as you like.
To make the buffalo chicken chili on the stovetop, sauté the onion, pepper, garlic, and jalapeño first, then add everything else. Simmer gently until the chicken is cooked through, shred it, and stir the cream cheese in at the end.

What to serve with buffalo chicken chili

Pile it up with your favorite toppings: a sprinkle of shredded cheese, a dollop of sour cream, sliced scallions, avocado slices, or extra buffalo sauce if you like it hot.
Tortilla chips on the side are a definite must!
Cornbread, garlic bread or just a crusty roll are great pairings, too.

Leftovers and storage

Leftovers will keep well in the fridge for up to 4 days in an airtight container.
Reheat gently on the stove or in the microwave, adding a splash of stock or water if it's a little thick. Stir well so the cream cheese blends back in smoothly.
This chili freezes well for up to 3 months. Let it cool completely before transferring to freezer containers.

More easy chili recipes

If you've tried this slow cooker buffalo chicken chili recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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