Craving a dish that’s bold, creamy, and incredibly easy? No look further than this amazing Buffalo Chicken Chili! It takes everything you love about spicy buffalo wings and transforms it into a hearty, comforting meal. The origin of buffalo wings dates back to Buffalo, New York in the 1960s. Get ready for a flavorful kick in every spoonful, all made effortlessly in your slow cooker. This unique chili is a family favorite and perfect for any occasion.
Table of Contents
Why You’ll Love This Buffalo Chicken Chili
This recipe is designed for ease and flavor, making it a true winner.
- Effortless: Simply add ingredients to your slow cooker and let it do all the work. It’s a true set-it-and-forget-it meal.
- Bold Flavors: Enjoy the perfect balance of spicy buffalo sauce with cool, creamy ranch and rich cream cheese. This Buffalo Chicken Chili delivers every time.
- Versatile: Serve it on a busy weeknight or bring it to your next potluck or game day gathering.
- Crowd-Pleaser: Its unique taste stands out, often earning rave reviews and requests for the recipe.
- Hearty Comfort: This dish feels indulgent and satisfying, yet it’s packed with fresh ingredients like corn and beans.
Ingredients
Gather these simple ingredients to create your irresistible Buffalo Chicken Chili:
- Ground Chicken: 1 pound
- White Navy Beans: 15 oz, drained and rinsed
- Fire Roasted Tomatoes: 14.5 oz can, drained
- Chicken Broth: 2 cups
- Buffalo Wing Sauce: 1/4 – 1/2 cup, to taste
- Ranch Dressing Mix: 1 packet
- Frozen Corn Kernels: 1 cup
- Onion Powder: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Celery Salt: 1/2 teaspoon
- Dried Cilantro: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Cream Cheese: 8 oz, block
- Blue Cheese Crumbles: Optional topping
Notes & Substitutions
You can easily adjust this recipe to fit your pantry and preferences.
- Swap ground chicken for ground turkey or lean ground beef for similar results in this creamy buffalo chicken.
- Start with 1/4 cup of buffalo sauce for a mild flavor, then add more at the end for extra heat. Choose your favorite brand of buffalo wing sauce for the best flavor.
- Great Northern beans or cannellini beans work well in place of white navy beans. If you don’t have fire-roasted tomatoes, regular diced tomatoes are fine.
- Fresh cilantro adds a vibrant touch; use 2 tablespoons if substituting for dried.
- For a dairy-free version, look for plant-based cream cheese alternatives.
Equipment
You don’t need much to make this delicious Buffalo Chicken Chili!
- Large slow cooker: A 6-quart model is ideal to hold all the ingredients comfortably.
- Skillet: For browning the ground chicken before adding it to the slow cooker.
- Basic kitchen utensils: A stirring spoon and a measuring cup are all you need.
Instructions
Follow these easy steps to prepare your amazing Buffalo Chicken Chili:
- Brown Chicken: Cook the ground chicken in a skillet over medium heat until it is fully browned and no longer pink. Drain any excess fat. This step enhances the flavor of your Buffalo Chicken Chili.
- Add to Slow Cooker: Transfer the cooked ground chicken into your large slow cooker.
- Combine Ingredients: Add the drained white navy beans, drained fire-roasted tomatoes, chicken broth, 1/4 cup buffalo wing sauce, ranch dressing mix, frozen corn kernels, onion powder, garlic powder, celery salt, dried cilantro, and salt to the slow cooker.
- Stir Well: Give all the ingredients a thorough stir to combine everything evenly. Make sure the seasonings are well distributed throughout the chili mixture.
- Add Cream Cheese: Place the entire block of cream cheese on top of the mixture. Do not stir it in yet; it will melt slowly as the chili cooks.
- Slow Cook: Cover the slow cooker with its lid. Cook on the high setting for 4 hours, or on the low setting for 8 hours. The chicken will become incredibly tender.
- Stir Creamy: Once cooking time is complete, remove the lid. Stir the chili vigorously until the melted cream cheese is fully incorporated, creating a creamy texture.
- Adjust Spice: Taste the Buffalo Chicken Chili and decide if you want more heat. If desired, add an extra 1/4 cup of buffalo wing sauce or more, stirring to combine.
- Serve: Ladle the hot chili into individual bowls. Top each serving with blue cheese crumbles if you like, and enjoy this hearty meal.
Pro Tips & Troubleshooting
These tips will help you achieve the best creamy Buffalo Chicken Chili every time.
- Browning Chicken: Don’t skip browning the ground chicken! It creates deeper flavor and a better texture for your spicy chicken chili. This step is key for building rich notes.
- Adjusting Heat: Always start with less buffalo sauce and add more to taste at the end. Everyone has a different spice tolerance, so customize it.
- Preventing Curdling: Adding cream cheese in a block allows it to melt slowly and gently into the warm chili. Stir it in thoroughly only after cooking for the best creamy consistency.
- Slow Cooker Size: A 6-quart slow cooker prevents overfilling and ensures even cooking. If your slow cooker is smaller, you might need to slightly reduce the recipe or use a larger one.
- Meal Prep Tips: Brown your ground chicken a day or two in advance. Store it in the refrigerator, ready to add to the slow cooker on chili day for quick assembly.
According to USDA guidelines, safe slow cooker practices are essential for destroying bacteria and ensuring food safety.
Serving Suggestions, Storage, & Variations
This versatile Buffalo Chicken Chili is perfect for many occasions.
Serving Suggestions
- Topping Ideas: Garnish with a dollop of sour cream, fresh chopped green onions, a sprinkle of extra blue cheese, or sliced jalapeños for more heat.
- Best Side Dishes: Serve your chili with warm cornbread, crunchy tortilla chips for dipping, or a simple green salad to balance the richness.
Storage
- Refrigeration: Store leftover Buffalo Chicken Chili in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!
- Freezing Practices: You can freeze this chili for up to 2-3 months. Be aware that the cream cheese may slightly alter its texture upon thawing and reheating, becoming a bit grainier. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of broth if it seems too thick.
Variations
- Ground Beef or Shredded Chicken: Instead of ground chicken, use ground beef or pre-cooked shredded chicken. If using raw chicken breasts, cook them in the chili and then shred them before stirring in the cream cheese.
- Add Different Beans or Vegetables: Black beans or kidney beans would be tasty additions. You can also toss in diced bell peppers, carrots, or zucchini for more nutrients and texture.
- Make it a Buffalo Chicken Pasta Chili: Cook some small pasta like ditalini or elbow macaroni separately. Stir it into the chili just before serving for a heartier meal.
- Tater Tot Casserole Twist: Spoon the chili into an oven-safe dish, top with a layer of frozen tater tots, and bake until golden and crispy for a comforting casserole.
Nutrition Information
This Buffalo Chicken Chili offers a hearty and satisfying hearty meal. Here’s a general nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 378 kcal |
| Carbohydrates | 28 g |
| Protein | 24 g |
| Fat | 20 g |
| Saturated Fat | 9 g |
| Cholesterol | 107 mg |
| Sodium | 1711 mg |
| Fiber | 5 g |
| Sugar | 3 g |
Values are approximate and can vary based on specific ingredients and serving sizes.
Frequently Asked Questions (FAQ)
Here are answers to common questions about making this fantastic Buffalo Chicken Chili.
- Can I freeze buffalo chicken chili? Yes, you can freeze it for up to 2-3 months. Just be aware that the cream cheese might change texture a bit after thawing.
- What kind of buffalo sauce is best? Use your favorite brand of buffalo wing sauce; Franks RedHot is a popular choice for classic buffalo flavor. The flavor of the sauce really defines this dish.
- Can I use raw chicken breasts instead? Absolutely, place raw chicken breasts in the slow cooker with other ingredients. Shred them after they cook, then stir in the cream cheese for your creamy buffalo chicken chili.
- Is this chili very spicy? The spice level is adjustable. Start with 1/4 cup of buffalo sauce for mild, then add more to taste at the end if you prefer more heat.
- What size slow cooker do I need? A 6-quart slow cooker is recommended for this recipe. This ensures there’s enough space for all ingredients to cook evenly.
- How to thicken chili if too thin? If your chili is too thin, you can add 1-2 tablespoons of cornstarch mixed with an equal amount of cold water to create a slurry. Stir it into the hot chili during the last 30 minutes of cooking.
Conclusion
This Buffalo Chicken Chili truly delivers on both flavor and convenience. It’s the perfect recipe for busy parents and beginners looking for a delicious, comforting meal with minimal effort. We know you’ll love the bold, creamy taste and the ease of slow cooker preparation. So, gather your ingredients, set it, and forget it – get ready to enjoy your new favorite chili tonight!
The Best Slow Cooker Buffalo Chicken Chili
A zesty and creamy slow cooker chili featuring ground chicken, beans, fire-roasted tomatoes, and a kick of buffalo wing sauce, finished with cool cream cheese.
Equipment
- skillet
- Slow cooker
Ingredients
Main Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans (drained and rinsed)
- 14.5 oz can fire roasted tomatoes (drained)
- 2 cups chicken broth
- 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles (optional)
Instructions
Instructions
- Brown the ground chicken in a skillet until fully cooked, then transfer it to your slow cooker.
- Add the white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn kernels, onion powder, garlic powder, celery salt, dried cilantro, and salt to the slow cooker and stir everything to combine.
- Place the block of cream cheese on top of the ingredients in the slow cooker and cover it with the lid.
- Cook the chili on high for 4 hours or on low for 8 hours until heated through and flavors are melded.
- After cooking, stir the chili well to fully incorporate the melted cream cheese, and add more buffalo wing sauce if you desire extra spice.
- Serve the chili hot, topping individual bowls with blue cheese crumbles if you wish.
Notes
This chili is easily customizable to your preferred spice level; adjust the buffalo wing sauce accordingly. Serve with your favorite toppings beyond blue cheese, such as green onions, shredded cheddar, or a dollop of sour cream.