This buffalo chicken chili is velvety, rich, and creamy. It’s hearty and filling, packed with lean protein. You can make this in your slow cooker!
Guest post by Kelley of Lavender and Cream
A buffalo chicken recipe is like a little black dress…it’s always “in,” and it always impresses. It’s a winning combination of two simple (yet delicious) ingredients that sends me over the moon.
Some people fawn over their lovers; I get doe-eyed for buffalo sauce.
Whenever I see a new buffalo recipe on Pinterest, you better believe I’m trying it immediately. Everything from buffalo wing hummus, to buffalo cauliflower–you name it, I’ve eaten it! But one thing I hadn’t tried before? Mixing buffalo sauce with chili.
I knew I had to use ground chicken (no brainer). But how would I transform buffalo sauce into a stew? Surprisingly, it was simple.
Not only is this delicious, but it’s a healthy recipe. In fact, it’s deceivingly healthy. This buffalo chicken chili is velvety, rich, and creamy. It’s hearty and filling, packed with lean protein. It tastes so incredibly indulgent–without the guilt.
My secret? Low-fat cream cheese. It gives the sauce a heft and thickness without all the added calories and fat.*
Another selling point? This is a slow cooker recipe. It doesn’t get any easier than this one–toss all the ingredients into your Crock Pot, turn it on low and let the sweet (actually, spicy) smell of buffalo sauce permeate your home.
Can’t you smell it already?! Ahhh…buffalo sauce.
Slow Cooker Buffalo Chicken Chili
- 1.5 pounds cooked ground chicken
- 1 (28 oz) can fire roasted diced tomatoes
- 1 (15 oz) can white beans
- 2 tsp chili powder (you can make your own, if you like!)
- 2 tsp cumin
- 1 cup chicken broth
- 4 oz. low-fat cream cheese (pre-melted works best)*
- 1/4 cup buffalo wing sauce
- salt and pepper to taste
- parsley and shredded cheddar cheese for topping
- Place all ingredients (except salt, pepper, parsley, and cheese) into the slow cooker.
- Cook on low for 5-6 hours.
- Add salt and pepper. Top individual portions with parsley and shredded cheese.
If chili is too thick for your liking, add a bit more chicken broth.
* There are differing beliefs about the benefits of fat! Erin would recommend using a full-fat version.
What’s your favorite way to eat buffalo sauce?
Hi, I’m Kelley! I’m a freelance writer, social media enthusiast, food lover, and blogger at Lavender & Cream. My blog focuses on nutritious food that tastes amazing, as well as healthy lifestyle tips and weight loss encouragement. You can follow me on Facebook, Twitter, Pinteres
t, and Instagram.
I’m going to make this tomorrow!! What is the bread in the picture? That looks delicious as well!
Hi, Amber! I’m so glad you’re going to give this a try 🙂 The bread in the picture is rosemary and garlic focaccia I picked up from a local bakery–it was delicious!
I’m not a fan of any kind of beans (I know that is bad), do you think hominy would work with this recipe? Or do you have another suggestion instead of beans. Thanks, Kay
Hi, Kay! I have not tried this with anything to substitute the beans, but I don’t see why hominy wouldn’t work (and it sounds like a great idea!).
I don’t like the taste of cream cheese….does it blend in or can you still tell there’s cream cheeses in there?
The cream cheese blends in pretty well. Because there are so many bold ingredients (spices and buffalo cause), you can’t taste the cream cheese much–if at all. It doesn’t add taste as much as it does a creamy base for the broth.
Hello! I’m following your recipe now. I just wanted to suggest that you change your wording from “chili powder” to “chili seasoning”. I am making a double batch and I just put in 4 teaspoons of actual chili powder, because that’s what your recipe said. Chili seasoning is obviously a blend of several different spices, which is what you mean. After I added the chili powder, I clicked on your recipe for DIY chili “powder”, and saw that you were actually talking about chili seasoning. Does this make sense? I just think it’s confusing to those trying to follow your recipe.
Would goat chèvre work as a cream cheese substitute?
I’m not 100% sure, but it sounds like it might?
Heather @ My Overflowing Cup
Thank you so much for sharing this recipe! My Mother-In-Law just brought me a pack of canned chicken in buffalo sauce and I was wondering what to do with it. I think I will try it in a version of this recipe. Thanks so much! Pinning!
My son loves buffalo chicken pizza. I also serve roasted potatoes & chicken w/ buffalo sauce quite often. YUM!
i agree that it looks amazing!
Does the ground chicken need to be cooked before putting in the crockpot?
Ahh, I have the same question!
I wish this recipe had included that you should cook the chicken prior to putting it into the crockpot. I followed the recipe exactly as instructed and put the uncooked ground chicken in with the rest of the ingredients mentioned in step 1. The result was a buffalo flavored soup with tiny chicken particles, which while edible, had a very unappealing consistency. I had to throw out the entire batch. Also, I would recommend melting the cream cheese prior to adding it, so that it can be mixed in thoroughly. The little bit that I did eat prior to dumping it had clumps of cream cheese scattered throughout.
To the author, I would highly recommend adding “1.5 lbs cooked ground chicken” or adding an additional step “Brown ground chicken prior to adding to the mixture.” Not fun to throw away $30 worth of ingredients after waiting 6 hours for dinner.
I’m so sorry, Sean. This is not actually my recipe but a guest poster’s. I have made the changes you suggested.
I threw raw chicken breast in the slow cooker along with all of the ingredients except for the cream cheese (which I added 30 minutes before serving). Turned out great and saved me the step of cooking the chicken first. Yummy and super easy recipe!
Thank you so much for posting this! I’ve made this a couple times and it gets gobbled up so quickly! My family and I really enjoy this chili. We love our spicy food so that’s part of it. Thank you again!
Great idea! I will try this soon. What are everyone’s thoughts on incorporating bell peppers or green chilies? I don’t want to ruin it, but those are my favorite chili ingredients (plus a good way to get my family to eat veggies). Opinions?
Can you specify what a serving size is. I made the chili and it is super yummy but not quite as spicy as I thought it would be. I will definitely be making again though.
Thanks so much.