Introduction

This Buffalo Chicken Chili is a flavorful twist on traditional chili, combining tender shredded chicken with spicy buffalo sauce and creamy cheese. It’s perfect for cozy nights when you want something hearty with a bit of a kick.

A close-up image of a thick creamy soup in a black slow cooker, showing multiple layers and textures: shredded white chicken pieces spread evenly throughout, yellow corn kernels scattered on the surface, and white beans floating in the creamy orange broth. Small pieces of diced red tomatoes add color contrast, while chopped green onions are sprinkled on top as garnish. The soup has visible spices giving a reddish tint to the creamy base. A wooden spoon is partially submerged, stirring the soup, with some soup dripping slightly on the side of the cooker. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts (about 3 breasts)
¼ cup butter, cubed
⅔ cup buffalo sauce
2 cups chicken broth
½ cup diced onion (about ½ small onion)
1 (14.5-ounce) can fire roasted diced tomatoes
1 (15-ounce) can corn, drained
2 (15-ounce) cans white beans, drained
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dill
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 (8-ounce) package cream cheese, room temperature

Instructions

Step 1: Place the cubed butter in the bottom of the crockpot and arrange the chicken breasts over the butter.
Step 2: Add buffalo sauce, chicken broth, diced onion, fire roasted diced tomatoes, corn, white beans, and all the spices (garlic powder, cumin, dill, oregano, paprika, salt, and pepper) to the crockpot.
Step 3: Stir everything to combine, cover the crockpot, and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through.
Step 4: Remove the chicken from the crockpot and shred it using two forks.
Step 5: Return the shredded chicken to the crockpot and add the cream cheese. Cook for an additional 8-10 minutes until the cream cheese is melted and fully incorporated.
Step 6: Serve the chili warm. Optionally, garnish with chopped green onions and crumbled blue cheese for extra flavor.

Tips & Variations

Use rotisserie chicken to save time on cooking and shredding.
Adjust the amount of buffalo sauce to make the chili more or less spicy to your taste.
For a thicker chili, use less chicken broth or cook uncovered for the last 30 minutes.
Try substituting cream cheese with Greek yogurt for a lighter, tangier finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a creamy texture. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with a creamy orange soup as the base layer, dotted with white beans and pieces of yellow corn. There are shredded white chicken strips mixed in, along with small red tomato chunks, giving a varied texture. On top, there are scattered green chopped scallions and crumbled blue cheese, with bright red hot sauce drizzled over, adding contrast. A gold spoon rests inside the bowl, partially submerged in the soup, and the bowl sits on a white marbled texture, next to a beige and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stove instead of a crockpot?

Yes, you can simmer all the ingredients in a large pot over medium heat until the chicken is cooked and tender, then shred the chicken and add the cream cheese at the end until melted.

What can I use if I don’t have buffalo sauce?

Mix hot sauce with melted butter in a 2:1 ratio as a simple substitute for buffalo sauce. Adjust the spice level according to your preference.