This Buffalo Chicken Chili takes all of the flavors of hot wings and turns it into a comforting meal in a bowl. Topped with bleu cheese crumbles and sliced green onion, it’s sure to bring the heat to your meal.

Easy Buffalo Chicken Chili Recipe

Chili, like most recipes, has many faces. Whether you enjoy Classic Chili with Beans, chili ladled over Chili Cheese Dogs or tossed with Spaghetti, they all have their place on the dinner menu. This variation takes all of the flavors we love about buffalo wings and transforms them into a delicious bowl of sheer comfort food. How to make Buffalo Chicken Chili Recipe: (Scroll down for full printable recipe.)

Season Chicken – Rub chicken pieces on all sides with chili powder, salt and pepper. Arrange in bottom of slow cooker.
Assemble in Crockpot – To the slow cooker add tomatoes, beans, onion, celery and garlic. Add chicken stock, hot sauce and Ranch dressing mix. Stir not disturbing the chicken pieces.
Cover and Cook – Cook on low for 4 1/2-5 hours.
Shred Chicken – Uncover the chili and use a slotted spoon to remove chicken breasts. Use 2 forks to shred or chop.
Cream Cheese – Return chicken to slow cooker with cream cheese. Stir well to distribute, the cream cheese will begin melting immediately. Stir until incorporated.
Simmer – Cover and continue to cook for 20-30 minutes on high just until cream cheese has completely melted and the chili is well blended. Stir well.
Serve immediately topped with sour cream, blue cheese crumbles and green onion and additional hot sauce, if desired.

How to Make the BEST Buffalo Chicken Chili Recipe

Ingredients you’ll need to make homemade Buffalo Chicken Chili: 2 pounds boneless skinless chicken breasts, dark chili powder or ground ancho chili powder, salt, black pepper, cannellini beans, diced tomatoes with green chiles, onion, celery, garlic, low sodium chicken stock, hot sauce i.e. Frank’s or your favorite, one 1 oz packet dry ranch salad dressing mix, container chive and onion cream cheese, bleu cheese crumbles, green onions and sour cream for serving.
Kitchen tools you’ll need: Crockpot, sharp knife and cutting board, measuring cups and spoons and forks.
Cannellini beans work best for this chili. Navy beans would likely work well, too. Regardless, don’t skip rinsing the beans.
You can adjust the amount of heat to your taste using more, or less, hot sauce.
The dry ranch dressing mix serves to season the chili. Always taste, and make any adjustments to your personal preference at the end of cooking.
Side dishes to serve with chili. A delicious choice to serve with any chili is cornbread. Cornbread with a kick like my Jalapeno Pepper Jack Cornbread or a milder Skillet Honey Cornbread. Garlic bread would be another tasty option as well as a big bowl of fritos or tortilla chips.
Crumbled bleu cheese or gorgonzola cheese is the crowning to touch to complete the flavor profile. You can read more about how to pick the best bleu cheese on Rachel Ray Mag.
Store Buffalo Chicken Chili chilled in the refrigerator or up to 3 days. Reheat in single servings in the microwave or in a saucepan on he stovetop over medium heat.

More Chili Recipes to Make

Chili Cheese Frito Pie for casual meals and game day.
Chili Spaghetti topped with sour cream and cheddar cheese.
Oven Chili Cheese Dogs is certain to become a family favorite.
Chicken Chili is packed with flavor.
Chili Cheese Corn Dog Muffins is a fusion dish that transforms leftovers into a round two meal.
Buffalo Chicken Chili features all of the same flavors as wings.
Pressure cooker fans will love this recipe for Instant Pot Beef and Bean Chili.

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