Buffalo Chicken Chili – Slow Cooker or Stovetop

If you love the flavor of buffalo chicken but don’t love the calories, Buffalo Chicken Chili is going to be your new favorite recipe. It’s a buffalo chicken wing flavor fest- but in the heartiest, most comforting creamy soup base.  

I can’t get enough of this soup, and have enjoyed it even in 80+ degree weather.  It’s a staple around here, and a football Sunday favorite.  Make it for a crowd, or enjoy leftovers reheated. You can easily double or triple the recipe and it freezes well.

Watch Me Make Slow Cooker Buffalo Chicken Chili

Slow Cooker or StoveTop

I usually use my slow cooker to make this recipe but if you don’t have one you can easily make it on the stovetop. Just use a heavy pot with a lid and simmer it on low for a few hours until the chicken easily shreds.

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Dairy Free Option

You can substitute 1/4 cup of coconut milk or coconut cream for the creamed cheese to make the Buffalo Chicken Chili dairy free.

As Always, Gimme All the Toppings

As always, the toppings are the best part. I used chopped celery & blue cheese but you could also use green onions, chopped parsley or cilantro, shredded cheese, fire roasted corn or tortilla chips. 

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Buffalo Chicken Chili – Slow Cooker or Stovetop

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• Author: jzmcbride
• Total Time: 6 hours, 10 minutes
• Yield: 4 – 6 servings 1x

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Description

If you love buffalo chicken, Buffalo Chicken Chili is going to be your new favorite soup. It’s a hearty buffalo chicken wing flavor fest!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 stalks celery, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 14.5 ounce can pinto beans or white beans, drained and rinsed
• 1 14.5 ounce can fire roasted diced tomatoes
• 2 cups chicken broth
• 2/3 cup Buffalo sauce
• 1 1/2 pounds boneless skinless chicken breasts
• 3 ounces cream cheese or 3 ounces full fat coconut milk or coconut cream
• salt and pepper
• (optional) Toppings: chopped celery, blue cheese, green onions, chopped parsley or cilantro, shredded cheese, fire roasted corn or tortilla chips.

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Instructions

SLOW COOKER

1. Using the saute function, heat olive oil and add onion and celery. Cook, stirring occasionally until softened (7 – 8 minutes)
2. Add garlic, chili powder, salt & pepper and stir until spices are toasted (1 – 2 minutes)
3. Add beans, tomatoes, chicken broth and buffalo sauce. Make sure chicken breasts are fully submerged in the liquid.
4. Set slow cooker to high and cook for 6 hours.
5. Using two forks, shred the chicken breasts. Add the cream cheese (or coconut milk/cream) and stir until well combined.
6. Add toppings of your choice.

STOVETOP

1. Follow steps 1 – 3 above using a heavy pot with a lid.
2. Simmer on low for 2 hours until chicken is falling apart and easy to shred.
3. Add cream cheese and toppings if desired.

Notes

• Topping ideas: chopped celery, blue cheese, green onions, chopped parsley or cilantro, shredded cheese, fire roasted corn or tortilla chips. 
• Dairy free option: You can substitute 1/4 cup of full-fat coconut milk or coconut cream for the cream cheese to make this recipe dairy free. Or use dairy-free cream cheese.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: recipe
• Method: slow cooker
• Cuisine: American