This slow cooker buffalo chicken chili recipe features shredded chicken, white beans, corn, Frank's RedHot Original sauce, and cream cheese.
Combine the spicy kick of buffalo wings, the comfort of hearty chili, and the creaminess of cream cheese and sour cream. Tender shreds of slow-cooked chicken are bathed in a tangy buffalo sauce-infused chicken broth and a host of classic chili seasonings, including chili powder and cumin.
This creamy buffalo chicken chili is great for fall and winter weather, and it's absolutely perfect for a game day main dish. A Crock Pot recipe is great for entertaining because you can keep it warm all game long. Plus, this is a great low-carb chili recipe.
Garnish with fresh cilantro, green onions, sour cream, blue cheese crumbles, shredded cheddar, or tortilla chips. Looking for another great chili recipe? Try this classic sausage and beef chili.
- Easy recipe: Set it and forget it.
- Slow cooker: Chicken comes out perfect for shredding in the slow cooker. Tips for adjusting the recipe for the Instant Pot and stove top are included in the recipe card.
- Spicy recipe: If you like white chicken chili but wish it had a little more kick, this will be your new favorite chili recipe.
- Low carb: Only 10 grams of carbohydrates per serving (see nutrition estimates at the end of the recipe card).
- Chicken Breasts: Raw, boneless, skinless chicken breast is slow cooked until it shreds perfectly.
- Great Northern Beans: Creamy and mild white beans, drained and rinsed.
- Corn: Canned corn (drained) adds a touch of sweetness and crunch.
- Diced Tomatoes: Perfect for a chunky chili.
- Onion: Diced yellow or white onion.
- Garlic: Fresh garlic adds the signature garlic flavor found in wing sauce.
- Chicken Broth: The soup base for the chili.
- Frank's RedHot Original Sauce: The not-so-secret ingredient to the chili's signature kick.
- Chili Powder, Cumin, Paprika, Salt, and Black Pepper: A mix of traditional chili spices for depth and subtle smokiness.
- Cream Cheese: Cubed and softened, for rich creaminess.
- Sour Cream: Adds a cooling and tangy element to help balance the heat.
See the recipe card for quantities.
Place the chicken breasts in the bottom of the slow cooker.
Add the drained and rinsed white beans, drained corn, diced tomatoes, diced onion, and minced garlic on top of the chicken.
In a small bowl, mix together the chicken broth, Frank's hot sauce, chili powder, cumin, paprika, salt, and black pepper.
Pour this mixture into the slow cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken reaches 165ºF (74ºC) and is tender.
Tip: If you want full control of the heat level, wait to add the hot sauce to the chili at the very end after the sour cream).
Remove the cooked chicken breasts and shred them with two forks on a cutting board.
Return the shredded chicken to the slow cooker.
Stir in the cubed and softened cream cheese and the sour cream until well combined.
Serve hot and garnish with toppings if desired.
Shredded Chicken Tips
- Cook to temp: As with all slow cooker recipes, the suggested cooking time is a wide range because all crocks vary slightly, and various thicknesses of chicken will cook at different speeds. If you have the luxury of checking in on your meal as it cooks, temp the chicken at the lower end of the suggested cook time. The goal for chicken is to reach 165ºF (74ºC) at the thickest part. Switch the crock to Warm as soon as the chicken reaches temp. Overcooking can lead to the chicken drying out.
- Remove the chicken: Remove the chicken to shred it on a plate or cutting board. If you try to shred it directly in the crock, you will end up with uneven chunks of meat.
- Shredding: You can shred the chicken with two forks by pulling at the meat in opposite directions. You can also easily shred chicken in a stand mixer.
- Chicken: Chicken thighs are a great substitute, though it's important to note that chicken thighs generally take longer to cook. You can also use ground chicken (brown in a skillet before adding to the Crockpot).
- Beans: Cannellini beans, navy beans, and butter beans are my top white bean picks. You can even try black beans and pinto beans.
- Corn: This recipe calls for canned corn but a cup of frozen corn could be used instead.
- Diced Tomatoes: You can omit the tomatoes or use petite diced tomatoes for a less chunky chili. Fire-roasted tomatoes are also a good pick.
- Onion: White onion, yellow onion, or sweet onion are all perfect.
- Garlic: Garlic powder is a great substitute. Try ½ teaspoon.
- Chicken Broth: Vegetable broth, low-sodium chicken, or homemade stock.
- Hot Sauce: Use your preferred cayenne pepper sauce or wing sauce. Wing sauce, unlike hot sauce, typically contains butter or butter flavoring and garlic powder. Some alternatives to Frank's that are close in spice level (450 SHUs on the Scoville scale) include Original Louisiana Hot Sauce (450 SHUs) and Texas Pete's Original Hot Sauce (740 SHUs).
- Spices: Use a packet of your favorite chili seasoning or taco seasoning.
- Cream Cheese: Low-fat cream cheese or Neufchatel.
- Sour Cream: Greek yogurt is my favorite substitute for sour cream.
- Vegetarian: To make this recipe vegetarian, omit the chicken (add imitation chicken or add more beans) and swap the chicken broth with vegetable broth.
- Low fat: For a lighter version of this recipe, omit the cream cheese (or use low-fat cream cheese) and use nonfat plain Greek yogurt for a lower-fat recipe.
- Green chiles: To make this more similar to a white chicken chili, omit the tomatoes and add diced green chilies.
- Cutting board - For chopping the veggies.
- Chef's knife - To chop the onion and garlic.
- Slow cooker - I recommend a 6-quart slow cooker.
- Mixing bowls - You just need one mixing bowl to combine the broth, hot sauce, and seasoning.
Chili should be stored in an airtight container in the refrigerator. It can be kept for up to 3-4 days. To reheat, warm it in a saucepan on the stove or in a microwave-safe dish in the microwave until it's thoroughly heated.
To freeze, let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Hot sauce is typically made with peppers, vinegar, and spices. Wing sauce contains hot sauce and additional ingredients like butter and garlic powder.
Slow Cooker Buffalo Chicken Chili
- 1-½ pounds boneless, skinless chicken breasts
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn drained
- 1 (14.5 oz) can diced tomatoes
- 1 large onion diced
- 4 cloves garlic minced
- 3 cups chicken broth
- ½ cup Frank's RedHot Original Hot Sauce
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese cubed and softened
- ½ cup sour cream
- sour cream
- blue cheese
- Place the chicken breasts in the bottom of the slow cooker.
- Add the drained and rinsed white beans, drained corn, diced tomatoes, diced onion, and minced garlic on top of the chicken.
- In a small bowl, mix together the chicken broth, Frank's hot sauce*, chili powder, cumin, paprika, salt, and black pepper. Pour this mixture into the slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken reaches 165ºF (74ºC) and is tender.
- Remove the cooked chicken breasts, shred them with two forks on a cutting board, and then return the shredded chicken to the slow cooker.
- Stir in the cubed and softened cream cheese and the sour cream until well combined.
- Serve hot and garnish with toppings if desired.
- Cook chicken to a minimum temperature of 165°F (74°C).
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat.