Award Winning Buffalo Chicken Chili (Slow Cooker)

Name: Award Winning Buffalo Chicken Chili (Slow Cooker)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 1 ½ pounds boneless chicken breasts; 14.5 ounce can Great Northern beans (drained); 14.5 ounce can fire roasted diced tomatoes (drained (can substitute regular diced tomatoes)); 14.5 ounce can chicken broth ((read label to make sure it's gluten free)); ¼-½ cup buffalo wing sauce* (I used Frank's Red Hot); 1 package ranch dressing mix envelope ((Hidden Valley brand is gluten free)); 14.5 ounce can sweet corn kernels (drained); ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon celery salt; ½ teaspoon dried cilantro; ¼ teaspoon salt; 8 ounce cream cheese** (softened); Optional toppings: tortilla chips, fresh cilantro, blue cheese crumbles, chopped celery, additional hot sauce

7 steps

Prep:10minCook:8h

Experience a gold star, award-winning buffalo chicken chili recipe with the spot-on amount of spice, a smooth creamy base, lots of tender chicken, and takes only 10 minutes to prepare while your crock pot does the work. Be ready to win chili contests and hand out the recipe because this is the best buffalo-style chili you'll ever make! Instant pot directions also included.

Updated at: Thu, 21 May 2026 00:23:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories473.6 kcal (24%)

Total Fat26.6 g (38%)

Carbs26 g (10%)

Sugars6.2 g (7%)

Protein33.2 g (66%)

Sodium1830 mg (91%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 poundsboneless chicken breasts

14.5 ouncecan Great Northern beans

drained

14.5 ouncecan fire roasted diced tomatoes

drained, can substitute regular diced tomatoes

14.5 ouncecan chicken broth

read label to make sure it's gluten free

¼ cupbuffalo wing sauce

I used

1 packageranch dressing mix

envelope, brand is gluten free

14.5 ouncecan sweet corn kernels

drained

½ teaspoononion powder

½ teaspoongarlic powder

½ teaspooncelery salt

½ teaspoondried cilantro

¼ teaspoonsalt

8 ouncecream cheese

Instructions

Slow Cooker Directions:

Step 1

In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.

Step 2

Cook on high for 3-4 hours or low for 6-8 hours.

Step 3

Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.

Step 4

Add the cream cheese and let it sit for 5 minutes to soften, then stir until it is incorporated. Serve with desired toppings.

Instant Pot Directions:

Step 5

Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.

Step 6

Use two forks to shred chicken in instant pot or remove chicken to cutting board to shred. Add chicken back to pot.

Step 7

Add drained beans and cream cheese to instant pot. Stir until chili is creamy and smooth. Serve with desired toppings.

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