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Buffalo Chicken Chili

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.


Buffalo Chicken Chili

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.

Buffalo Chicken Chili ingredients

Helpful Tips for Making Buffalo Chicken Chili

  • 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.
  • 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.



Buffalo Chicken Chili

Dishes to Serve with Buffalo Chicken 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.



Buffalo Chicken Chili in a bowl


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Buffalo Chicken Chili

Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Chicken, Main Course, Poultry
Cuisine: American
Keyword: buffalo-chicken-chili, chicken-chili, easy-chicken-recipes
Servings: 8 servings
Calories: 424kcal


  • 1 1/2 - 2 lbs boneless skinless chicken breasts
  • 1 Tbsp dark chili powder or ground ancho chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 14.5 oz cans cannellini beans drained and rinsed
  • 1 14.5 oz can diced tomatoes with green chiles
  • 1 medium onion diced
  • 1 rib celery diced
  • 3 cloves garlic minced
  • 3 cups low sodium chicken stock
  • 1/2 cup hot sauce i.e. Frank's or your favorite
  • 1 1 oz packet dry ranch salad dressing mix
  • 1 8 oz container chive and onion cream cheese softened
  • blue cheese crumbles, green onion and sour cream for serving


  • Rub chicken pieces on all sides with chili powder, salt and pepper. Arrange in bottom of slow cooker.
  • 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 on low for 4 1/2-5 hours. Uncover, remove chicken breasts. Use 2 forks to shred or chop. Return to slow cooker with cream cheese. Stir well to distribute, the cream cheese will begin melting immediately. Stir until incorporated.
  • 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 topped with sour cream, blue cheese crumbles and green onion and additional hot sauce, if desired.


Serving: 1serving | Calories: 424kcal | Carbohydrates: 24g | Protein: 51g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1444mg | Potassium: 1163mg | Fiber: 1g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 3mg
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