The first time I made Slow Cooker Buffalo Chicken Chili, I was prepping for a big game-day party. You know the kind—friends coming over, everyone decked out in team colors, and the table overflowing with snacks. I wanted something that felt substantial and a little bit special but could still hang with the chips and dips. As it turns out, this chili was just what I needed. It was an instant hit, with its creamy texture and bold, spicy flavor keeping everyone coming back for seconds (and thirds).

What makes this recipe so special? It’s all about the balance of flavors. The buffalo wing sauce gives the chili a signature kick—spicy and tangy, just like your favorite game-day wings. But it’s mellowed out perfectly by the addition of cream cheese, which melts into the broth, creating a smooth, rich base. The chicken thighs stay tender and juicy, absorbing all the spicy goodness from the slow simmer. And with the cannellini beans and sweet corn kernels, there’s just the right amount of heartiness to keep it satisfying without feeling too heavy.

This dish shines at gatherings. Whether you’re hosting a neighborhood potluck or showing up at a tailgate, it’s the kind of recipe that fills up the slow cooker and feeds a crowd with ease. Just set it up in the morning, let it cook low and slow, and by the time your guests arrive, the whole place is filled with that irresistible buffalo aroma. Serve it up with a sprinkle of blue cheese crumbles for that classic pairing, and watch as everyone digs in.

One of my favorite things about this chili is how adaptable it is. Looking to turn up the heat? Add extra buffalo sauce or toss in some fresh jalapeños. Want to try a different twist? Swap out the cream cheese for a bit of shredded cheddar or mix in black beans for a deeper, earthy flavor. You can even adjust the toppings to suit your style—think diced avocado, a drizzle of ranch, or a handful of crushed tortilla chips for extra crunch.

Slow Cooker Buffalo Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can build your preferred spice level in chili in a few different ways. You can mix in jala­peños, add various spices like red pepper flakes and chili seasoning, or incorporate different sauces, like Buffalo wing sauce. Pack up a thermos or two full of this and bring it with you when you go tailgating!

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: Serves 6-8
• Category: Soups

Ingredients

• 1 pound boneless, skinless chicken thighs, cubed
• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
• 4 cups chicken broth
• 1/2 cup buffalo wing sauce
• 1 (1-ounce) package dry ranch dressing mix
• 1 cup frozen corn kernels
• 2 garlic cloves, minced
• 1/2 cup chopped onion
• Kosher salt and freshly ground black pepper
• 1 (8-ounce) package cream cheese, at room temperature
• Blue cheese crumbles, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a sauté pan, quickly brown the chicken on all sides. The chicken will not be fully cooked through.
2. Transfer the chicken to a 6-quart slow cooker and add the beans, tomatoes, broth, wing sauce, ranch dressing mix, corn, garlic, and onion. Season with salt and pepper. Stir to combine.
3. Place the block of cream cheese on top of everything and cover. Cook on High for 3 hours or on Low for 6 hours, occasionally to combine the cheese into the soup.
4. Ladle into bowls and serve topped with blue cheese crumbles.

I hope you’ll give this Slow Cooker Buffalo Chicken Chili a try for your next gathering! It’s a guaranteed crowd-pleaser with just the right blend of comfort and spice. And if you put your own spin on it, I’d love to hear how it turned out! Share your variations or your favorite way to enjoy it—let’s keep the chili love going. Happy cooking!