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Buffalo Chicken Chili recipe

Buffalo Chicken Chili

Course Chicken, Main Course, Poultry
Cuisine American
Keyword buffalo-chicken-chili, chicken-chili, easy-chicken-recipes
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8 servings
Calories 424kcal


  • 1 ½ - 2 lbs boneless skinless chicken breasts
  • 1 tablespoon dark chili powder or ground ancho chili powder
  • 1 teaspoon salt
  • ½ teaspoon 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
  • ½ 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 ½-5 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