Back to Recipe
Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili

This slow cooker buffalo chicken chili recipe features shredded chicken, white beans, corn, Frank's RedHot Original sauce, and cream cheese.

Author: Kelsey Smith

Meal Type: Soups & Stew

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Servings: 6 serving

Calories: 813 kcal per serving

Ingredients

  • 1 ½ pound - boneless, skinless chicken breasts
  • 2 cans - Great Northern beans
  • 1 can - corn
  • 1 can - diced tomatoes
  • 1 - onion
  • 4 cloves - garlic
  • 3 cup - chicken broth
  • ½ cup - Frank's RedHot Original Hot Sauce
  • 2 teaspoon - chili powder
  • 2 teaspoon - cumin
  • 1 teaspoon - paprika
  • ½ teaspoon - salt
  • ¼ teaspoon - black pepper
  • 8 ounce - cream cheese
  • ½ cup - sour cream
  • sour cream
  • blue cheese
  • cilantro

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the drained and rinsed white beans, drained corn, diced tomatoes, diced onion, and minced garlic on top of the chicken.
  3. In a small bowl, mix together the chicken broth, Frank's hot sauce*, chili powder, cumin, paprika, salt, and black pepper. Pour this mixture into the slow cooker.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken reaches 165ºF (74ºC) and is tender.
  5. Remove the cooked chicken breasts, shred them with two forks on a cutting board, and then return the shredded chicken to the slow cooker.
  6. Stir in the cubed and softened cream cheese and the sour cream until well combined.
  7. Serve hot and garnish with toppings if desired.

Nutrition

Energy: 813 kcal | Total Fat: 31 g | Saturated: 16 g | Trans: 0 g | Cholesterol: 160 mg | Total Carbs: 80 g | Fiber: 22 g | Sugars: 10 g | Proteins: 57 g | Sodium: 1,589 mg | Polyunsaturated: 2 g | Monounsaturated: 8 g

©2026 OnlineCook LLC