Buffalo Chicken Chili
Published Oct 03, 2026
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This Buffalo chicken chili recipe packs the spicy, tangy flavor of Buffalo chicken into a creamy bowl of chili. It’s prepared in the slow cooker with shredded chicken, beans, corn, tomatoes, Buffalo sauce, ranch seasoning, and cream cheese.
Easy Crockpot Buffalo Chicken Chili
This Buffalo chicken chili is basically what happens when my crockpot white chicken chili meets Buffalo chicken dip, and I’m very okay with that. It’s creamy, a little spicy, and ridiculously easy since I use shredded rotisserie chicken and let the slow cooker handle the rest.
This is the kind of dinner I can throw together before the afternoon gets busy, then come back to a ready-to-eat meal just a few hours later. It’s also a great chili recipe for game day or feeding a crowd because everyone can grab a bowl, ladle it straight from the slow cooker, and pile on the toppings!
Why You’ll Love This Buffalo Chicken Chili Recipe
- Dump and go. This chili is built for a busy weeknight dinner. There’s no chopping veggies or standing over the stove. Add everything to the slow cooker, stir, and let it cook.
- Shorter cooking time. Since the rotisserie chicken is already cooked, this chili only needs a couple of hours in the crock pot.
- It’s Buffalo wings without the mess. You get that spicy, tangy Buffalo wing flavor without frying chicken or dealing with a pile of bones afterward.
- Easy to double. If you’re feeding a crowd for the big game or just hosting a party, double the recipe and serve it with a batch of sweet potato cornbread on the side.
What You’ll Need
Precooked chicken keeps the prep short, and the rest is mostly canned or pantry ingredients you can toss straight into the slow cooker. Scroll down to the recipe card for exact measurements and complete instructions.
- Shredded rotisserie chicken – It’s already cooked and properly seasoned, making it a great shortcut for a weeknight dinner. Leftover chicken from the night before or well-drained canned chicken will also work. You can also swap in cooked and shredded turkey to make a slow cooker turkey chili.
- Beans – I use Great Northern beans and black beans, but cannellini and pinto beans are good substitutes. If you don’t love beans, turn your attention to my no bean chili.
- Corn – Frozen corn goes straight into the slow cooker, no thawing needed. A cup of drained canned corn is okay to use.
- Fire-roasted tomatoes – These have an extra smoky flavor that you just can’t get from a regular can of tomatoes. But if you already have a can of diced tomatoes in your pantry and want to use them, you totally can.
- Chicken broth – I used low-sodium, but regular broth works too.
- Buffalo wing sauce – Use your favorite brand and your preferred level of heat to give your chicken chili the right amount of spice and buffalo flavor.
- Ranch seasoning mix – You’ll need a 1-ounce packet, or you can make your own using the homemade ranch seasoning from my baked crack chicken recipe.
- Garlic – Freshly minced, or use jarred minced garlic.
- Chipotle peppers in adobo – The peppers add heat and a little smokiness. Leave them out for a milder chili.
- Seasonings – Chili powder is the base for a good chili recipe, obvi. I also use onion powder because it adds a roasted onion flavor without stirring in fresh onions.
- Full-fat cream cheese – Don’t use reduced-fat or fat-free cream cheese. The full-fat version will melt better into the chili, making it smooth and creamy.
How To Make Buffalo Chicken Chili
Most of the work here is just piling everything into the slow cooker and letting it cook. It’s SO easy!
- Add everything to the slow cooker. Layer the chicken, beans, frozen corn, tomatoes, broth, half of the Buffalo sauce, ranch seasoning, garlic, chipotle peppers, chili powder, and onion powder. Add the cream cheese and stir to combine. Don’t worry if the cream cheese doesn’t mix in yet. It will melt as it heats.
- Let it cook. Cover and cook on LOW for 3-4 hours, or on HIGH for 2 hours.
- Stir and serve. Give the chili a good stir until the cream cheese is completely mixed in. Taste and add salt if needed, along with more Buffalo sauce if you want it spicier. Then add your toppings and serve.
Make Ahead
You can prep this Buffalo chicken chili recipe ahead and freeze it before cooking. Add everything except the cream cheese to a freezer-safe bag or container, and freeze for up to 3 months. Thaw it overnight in the refrigerator, then transfer everything to the slow cooker, add the cream cheese, and cook the chili as directed.
You can also freeze leftover cooked chili for 2 to 3 months. Let it cool completely before freezing. To serve, thaw it overnight in the refrigerator, then reheat it in a pot on the stovetop, stirring frequently until warmed through.
Recipe Tips
- Drain and rinse the beans. The liquid in canned beans is starchy, so drain and rinse them well before adding them to the crock pot.
- Adjust the heat at the end. Start with ¼ cup Buffalo sauce, then add more after cooking if needed. If it’s too spicy, stir in a little sour cream to mellow it out. You can also leave out the chipotle peppers.
- Keep the slow cooker on “WARM”. You can keep this hands-off while serving at a party by leaving the slow cooker on the warm setting and letting people serve themselves.
- Make it on the stovetop. Add everything except the cream cheese to a large pot or Dutch oven and let it simmer over medium to medium-low heat for about 20 minutes, stirring occasionally. Stir in the cream cheese and continue to cook until it’s melted and creamy, stirring frequently. Then taste and add more Buffalo sauce and/or salt as needed.
What To Serve With Buffalo Chicken Chili
I usually serve the chili with plenty of toppings and let everyone fix their own bowl. Shredded cheddar or bleu cheese, sour cream, tortilla strips, sliced green onions, and fresh cilantro are all delicious choices. And carrots and celery on the side just make sense with anything buffalo.
- Bread. A warm piece of cornbread is always good with chili, but buttermilk biscuits, dinner rolls, or crusty bread work, too.
- Salad. I keep it simple with a green salad or a Caesar salad. Something fresh and crunchy works well against the spicy chili.
- Make it stretch. Serve buffalo chicken chili over rice or these air fryer baked potatoes when you need to feed more people or make it last a couple of days. You can also stir in cooked macaroni, taking a little inspiration from my Buffalo mac and cheese!
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Buffalo Chicken Chili
Ingredients
- 2 cups precooked and shredded rotisserie chicken
- 15 ounce can of great northern beans, drained and rinsed
- 15 ounce can of black beans, drained and rinsed
- 1 cup frozen corn
- 14.5 ounce can of fire-roasted tomatoes, liquid included
- 2 cups chicken broth
- ½ cup Buffalo wing sauce, divided
- 1 ounce package of ranch seasoning
- 1 tablespoon minced garlic
- 1 tablespoon diced chipotle peppers in adobo
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- 4 ounces full-fat cream cheese
Optional Toppings
- shredded cheddar cheese, tortilla strips, sour cream, chopped cilantro, green onions, celery sticks, carrots, bleu cheese crumbles, etc.
Instructions
- Combine the ingredients. In the basin of a 6-quart or larger slow cooker, layer the chicken, beans, corn, canned tomatoes (liquid included), chicken broth, ¼-cup buffalo wing sauce, ranch powder, minced garlic, chipotle peppers, chili powder, onion powder, salt, and cream cheese. Stir until everything is well combined. It’s ok if the cream cheese doesn’t stir in. It will melt as it heats.
- Cook. Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours. The cream cheese will soften and melt as it cooks.
- Stir and adjust. Give the chili a good stir until the cream cheese is evenly incorporated, completely mixed in, and smooth. Taste the chili and add more Buffalo sauce and/or salt, if needed.
- Serve. Ladle the Buffalo chicken chili into bowls and garnish with desired toppings before serving.
Equipment
Notes
- Salt to taste. Start with ½ teaspoon of salt since the Ranch seasoning, Buffalo sauce, and rotisserie chicken already contain salt. Add more at the end if needed.
- For less heat. Leave out the chipotle peppers, use less (or mild) Buffalo sauce, or stir in a dollop of sour cream if the finished chili is too spicy.
- Chicken options. Rotisserie chicken is easiest, but any cooked and shredded chicken will work. You can also use raw chicken breasts or thighs, but you’ll need to cook the chili longer, about 5 to 6 hours on LOW. Then, shred the chicken and stir it back into the chili before serving.
- Cook it on the stovetop. Add everything except the cream cheese to a pot, bring to a boil, and reduce to a simmer for 15 to 20 minutes. Then stir in the softened cream cheese and cook until melted and smooth, stirring frequently.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Store and Reheat Leftovers
- Refrigerator. Let the chili cool completely, then transfer the leftovers to an airtight container and keep in the fridge for 3 to 4 days.
- Freezer. You can freeze the leftovers in a freezer-safe bag or container for 2 to 3 months.
- Reheat. Warm the Buffalo chicken chili in a pot or a saucepan over medium-low heat, stirring occasionally, until heated through. If frozen, thaw the chili overnight in the fridge before reheating. Add a splash of chicken broth if the chili is too thick.
