Amazing 10-minute buffalo chicken chili

Hi, I’m Alex, and I’m so glad you’re here to talk about chili! Forget spending hours stirring pots on the stovetop; when the game is on or the weather turns chilly, we need real comfort food fast. That’s exactly why this **buffalo chicken chili** is currently my absolute favorite thing to make. It’s the ultimate ‘dump and go’ solution that lets you walk away, knowing something spectacular is happening in the slow cooker! After leaving my high-stress corporate life behind, finding these simple, joyful cooking methods is everything to me. This chili proves that huge flavor doesn’t require complicated steps; it just requires trust in the right recipe.

Why This Slow Cooker buffalo chicken chili is Your New Favorite

Honestly, this **buffalo chicken chili** recipe hits every single mark for my kind of cooking. It’s ridiculously easy, packed with that tangy kick we all love, and it’s just so versatile! You can make it for a huge Game Day party, or just toss it in the pot for an easy weeknight dinner when I’m too tired to think about complicated meal prep. It’s truly a crowd-pleaser that smiles back at you.

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Minimal Prep for Maximum Flavor

This is the magic part! You seriously only spend about 10 minutes getting everything into the slow cooker. That’s it! I love the ‘set it and forget it’ aspect. I’ll throw everything in before I head out, come home to the amazing smell, and dinner is ready when we are. No stress, no fuss, just pure cooking joy.

The Perfect Balance: Spicy Meets Creamy Chili

You get that fantastic, fiery zing from the buffalo sauce, which is the star, right? But here’s the secret: we mellow that heat out with the ranch seasoning and cream cheese swirl at the end. This makes the chili incredibly comforting and ensures no one feels overwhelmed by the spice. It makes the texture so luxurious!

Essential Ingredients for buffalo chicken chili

When we talk about flavor building, this is where the magic starts for our **buffalo chicken chili**. Because this is a ‘dump and go’ slow cooker recipe, the quality of your core ingredients really matters since they are simmering together for hours. You don’t need a laundry list of fancy spices, but you do need the right core components to get that restaurant-quality zing. I always pick a buffalo sauce that I personally love and trust; the flavor cooks right into the chicken!

Here is what you’ll need to gather up for a fantastic, hearty batch:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 (15 ounce) can white beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (don’t drain these little jewels!)
• 1 (15 ounce) can tomato sauce
• 1 cup chicken broth
• 1 cup buffalo sauce (your favorite kind—I use Frank’s!)
• 1/2 cup ranch dressing or cream cheese (for creaminess)
• 1 packet (1 ounce) dry ranch seasoning mix
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Ingredient Notes and Substitutions for buffalo chicken chili

Don’t feel locked in by the measurements, though! If you find yourself with chicken thighs instead of breasts, use them! Thighs have a little more fat, which only adds richness to this **spicy chicken chili**. Also, for that final creamy element, I often swap between ranch dressing or a few ounces of full-fat cream cheese melted in at the end—it just depends on what I have handy. If you want more heat, you can certainly boost that buffalo sauce amount past one cup, but be warned; this recipe packs a good punch as written!

How to Prepare Your Slow Cooker buffalo chicken chili

This is where the joy really comes in, because making this incredible **buffalo chicken chili** is so straightforward. You don’t need to sauté anything or dirty any pans beforehand! I love that I can walk away from this recipe, trusting that the low, slow heat is tenderizing the chicken and melding all those bold flavors together. This chili is pure comfort food magic.

The ‘Dump and Go’ Assembly

First up, just nestle those raw chicken breasts or thighs right into the bottom of your slow cooker basin. Then, gently layer everything else on top: the rinsed beans, the undrained diced tomatoes and green chilies (we want that liquid!), the tomato sauce, and the broth. Now, you’re going to sprinkle over all the dry seasoning—the ranch mix, chili powder, cumin, salt, and pepper. Here’s a tip from me: resist stirring it! Just cover the top and let it work its magic on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Don’t stir until the chicken is cooked through.

Shredding and Achieving Creaminess

Once everything smells amazing, carefully lift the cooked chicken out of the pot. It should shred super easily with two forks right on your cutting board. Pop that shredded chicken back into the slow cooker. Now, this is the important part for texture: stir in your ranch dressing or cream cheese until everything is beautifully creamy and combined. For the final touch, cook uncovered on LOW for about 15 extra minutes. This allows the chili to thicken up just a bit more and marry those creamy flavors together perfectly.

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Tips for the Best buffalo chicken chili Success

Even though this is technically a ‘dump and go’ recipe, which I adore, sometimes you want to elevate it or make sure it turns out exactly how you hoped! These little tricks I’ve picked up after making this spicy dish dozens of times really help ensure your **buffalo chicken chili** is perfect every single time. Trust me; a few small tweaks make a huge difference in the outcome!

First, let’s talk about tenderness. If you’re using chicken breasts, make sure they are fully submerged in the liquid, or at least mostly covered. If they poke out too much, they can dry out a bit before they are cooked through. I’ve learned to often use chicken thighs instead when I have them; they just stay more moist and shred like butter, which is perfect for a cozy comfort food dinners vibe.

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If your chili seems thinner than you expected after the final stir-in, don’t panic! That final 15 minutes uncovered on LOW is your moment to shine. I usually just remove the lid and let it hang out. If you really need it thicker quickly, you can mix about one tablespoon of cornstarch with two tablespoons of cold water (a slurry) and stir that in during those last 15 minutes. It thickens everything up beautifully without getting gloopy.

Customizing Heat Levels in Your Spicy Chicken Chili

I know we all have different tolerances for heat! The standard cup of buffalo sauce gives you a lovely, noticeable kick—perfect for Game Day energy. But if you or your guests like it fiery, this is the easiest place to customize. Before you turn the slow cooker on, throw in about 1/4 teaspoon of cayenne pepper along with your chili powder and cumin. You won’t taste ‘cayenne,’ you’ll just taste *more* heat!

On the flip side, if you’re making this for picky eaters or kids, go easy on the buffalo sauce initially—maybe only use 3/4 cup. You can always do what I do: take about 1/4 of the chili out before you stir in the creamy ranch/cream cheese, mix that portion with extra ranch for a mild version, and then add the remaining buffalo sauce to the main pot for the adults. That way, everyone gets a bowl of delicious chicken chili!

Serving Suggestions for Game Day Food

The best part about a hearty **buffalo chicken chili** is getting to the toppings bar! Seriously, this recipe is practically begging you to load it up. Since we’ve got that amazing tang and creamy texture going on, you want toppings that add crunch, coolness, or a little extra savory punch. When I have people over for a big game, I always set out a spread because everyone loves customizing their own bowl.

For crunch, you absolutely need tortilla chips! I keep a big bowl of simple salted ones handy. If you are leaning into that true buffalo flavor profile, don’t skip the blue cheese crumbles—that sharp, salty cheese is the perfect counterpoint to the spice. Seriously, the tang makes it sing!

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If you want something fresh on the side, serve up some celery and carrot sticks, just like you would with wings! It’s a great way to cut the richness. For added heartiness, you can easily turn this into an appetizers and snacks feast by setting it next to some mozzarella sticks or sliders. It’s guaranteed to be the hit of your next gathering!

Make Ahead and Storage for this Easy Chili Recipes

Because this **buffalo chicken chili** is such a fantastic ‘dump and go’ meal, it’s phenomenal for meal prepping! It’s one of those soups where I actually think the flavor gets *better* the next day once everything has had a chance to chill out and settle. You can definitely make this ahead!

Once it’s cooled down after cooking, just transfer your **easy chili recipes** leftovers into an airtight container. They’ll keep happily in the fridge for about four days. When you’re ready to eat, reheating on the stovetop over medium heat works perfectly—just give it a good stir every few minutes!

Freezing is easy too! This recipe freezes really well. I usually let it cool completely, then portion it into heavy-duty freezer bags or containers. Remember, if you plan on freezing it, it’s best to leave out the creamy ranch/cream cheese element until *after* you thaw and reheat it. That way, the texture stays just as smooth as when you first made it. Once frozen, it should be good for up to three months. This is why I love creating make ahead meals like this!

Frequently Asked Questions about buffalo chicken chili

I get so many great questions about this **buffalo chicken chili**, and honestly, that tells me you all love comfort food themes as much as I do! Since this recipe is designed to be so flexible for busy schedules, people often ask how they can adapt the cooking time. It’s designed for the slow cooker because it’s the definition of a ‘dump and go meal,’ but we can certainly make it work other ways!

People often ask if this qualifies as a **high protein chili**—and yes, it absolutely does, thanks to all that chicken and the beans! We’re getting great macros here, which is why it’s perfect for a satisfying **hearty family meal** that doesn’t leave you feeling weighed down.

Can I make this without a slow cooker?

Oh, absolutely! I totally get it; sometimes you realize you want chili like, two hours before dinner! If you skip the slow cooker, you can easily use a large, heavy-bottomed pot or Dutch oven right on the stovetop. Just add everything—chicken, cans, spices—just like normal. Bring it to a gentle simmer over medium heat, then immediately drop the heat down to low, cover it, and let it bubble away for about 1.5 to 2 hours, stirring every 30 minutes or so to make sure nothing sticks. If you’re using an Instant Pot, it’s just as easy: skip the dump stage, pressure cook on high for 10 minutes with a manual release. Either way, you still end up with delicious **easy chili recipes**!

Nutritional Snapshot of This Hearty Family Meal

I always keep track of what we’re eating, not because I’m worried about dieting, but because I want to make sure my **comfort food dinners** are genuinely satisfying and balanced. This **creamy chili** is packed with protein from the chicken and beans, making it feel substantial without being overly heavy. When I was in my corporate burnout phase, I needed meals that kept me full but didn’t require endless prep, and this recipe nails that!

Here are the estimated nutrition facts per serving, based on the ingredients listed. Please remember these are just guides; if you use richer cream cheese or add extra toppings, those numbers will change!

• Serving Size: 1.5 cups
• Calories: 410
• Protein: 38g
• Fat: 16g (Saturated Fat: 4g)
• Carbohydrates: 30g (Fiber: 7g)
• Sugar: 8g
• Sodium: 950mg
• Cholesterol: 110mg

I try to keep an eye on the sodium because of the buffalo sauce and the ranch seasoning, so when I serve this up as a **weeknight chicken dinner**, I go easy on the added salt during the initial cook. The protein content is fantastic, though, which is why I love calling this a great option for **high protein chili**. It truly is a fantastic way to feed the family something delicious and sustaining.

As always, for the most accurate details regarding nutrition, please check out my full disclosure policy page. We all cook a little differently, so these numbers are based on standard ingredient measurements!

Share Your Creamy Chili Creations

Now that you’ve whipped up this amazing **buffalo chicken chili**, I truly want to know what you think! Seriously, jump down to the comments below and give this recipe a rating—it helps other home cooks like you find recipes they can trust. I love seeing how you all customize your bowls, whether you go heavy on the blue cheese or add a secret ingredient of your own.

If you snap a picture of your glorious **creamy chili**, please share it on social media and tag me! You can always find me over on Facebook, and I make sure to check in frequently to connect with all of you. Happy cooking, friends!

Easy Slow Cooker Buffalo Chicken Chili

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This slow cooker buffalo chicken chili recipe delivers bold, spicy buffalo flavor with tender shredded chicken and a creamy base. It is a simple, dump-and-go meal perfect for game day or cozy weeknight dinners.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 6 hours
• Total Time: 6 hours 10 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 (15 ounce) can white beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup chicken broth
• 1 cup buffalo sauce (use your favorite brand)
• 1/2 cup ranch dressing or cream cheese (for creaminess)
• 1 packet (1 ounce) dry ranch seasoning mix
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Place the raw chicken breasts or thighs into the basin of your slow cooker.
2. Add the rinsed white beans, black beans, undrained diced tomatoes and green chilies, tomato sauce, and chicken broth over the chicken.
3. Pour the buffalo sauce over the ingredients.
4. Sprinkle the dry ranch seasoning mix, chili powder, cumin, garlic powder, salt, and pepper over everything in the slow cooker. Do not stir yet.
5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
6. Once the cooking time is complete, remove the chicken from the slow cooker and shred it using two forks.
7. Return the shredded chicken to the slow cooker. Stir in the ranch dressing or cream cheese until the chili is creamy and well combined.
8. Cook for an additional 15 minutes on LOW, uncovered, to allow the flavors to meld and the chili to thicken slightly.
9. Serve hot with your preferred toppings.

Notes

• Adjust the spice level by using more or less buffalo sauce, or by adding a dash of cayenne pepper with the dry seasonings.
• For a thicker chili, remove the lid for the last 30 minutes of cooking time.
• Toppings like shredded cheddar cheese, sour cream, chopped green onions, or tortilla chips make this chili better.
• You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

• Serving Size: 1.5 cups
• Calories: 410
• Sugar: 8
• Sodium: 950
• Fat: 16
• Saturated Fat: 4
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 7
• Protein: 38
• Cholesterol: 110