How to make Slow Cooker Buffalo Chicken Chili:

Close up picture of slow cooker chicken chili on six sisters stuff

Spray the inside of slow cooker with non-stick cooking spray.

Place chicken breasts inside of slow cooker. Add all ingredients except for cream cheese and blue cheese, mix together.

Add the block of cream cheese on top of other ingredients and cover with lid. Cook on low heat for 7-8 hours (or high heat for 3-4 hours).

When finished cooking, remove chicken breasts from slow cooker and shred using bear claws or two forks. Return chicken to slow cooker and mix in, making sure to incorporate the cream cheese.

Add additional buffalo sauce if desired.

Top each bowl of chili with blue cheese crumbles.

Tips to make this Buffalo Chicken Chili Recipe even better:

Most grocery stores now sell pre-cooked and shredded chicken in the deli. This is a great time saver and shortcut for those busy busy nights.

In an effort to lower the sodium (soup tends to get really high in sodium really fast) and make this a tiny bit healthier, I used reduced-sodium white beans and reduced-sodium chicken broth. No difference in the taste. If you have regular chicken broth or beans in your pantry, go ahead and use those (but you probably won’t need to add any additional salt to the recipe).

Another healthy swap you can make is with the cream cheese. My Kroger store recently started carrying Greek yogurt cream cheese, which has two times the protein as regular cream cheese.

Change up your toppings! You can add tortilla chips, sour cream, green chiles, green onions, chili powder,cheddar cheese and even ground chicken.

Cool to room temperature and store leftovers in an airtight container in the fridge.

Hearty Chili Recipes:

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Questions & Reviews

CK says:

My husband hates soup, but I love it because it’s so convenient. He’ll usually add rice to most soups to thicken them up a bit. For this recipe, what do you recommend adding to make the soup thicker? Or should I just use less liquid? Thanks for any tips.
Debbie says:

You mentioned that you used frozen chicken breasts. Were they thawed when you put them in the Crock-Pot?
Jamie says:

Hi CK, my daughter is the same way! I would add a second can of beans, maybe more celery, more corn? Maybe a small pasta noodle like Orzo?
Cyd says:

They were frozen when we place them in the slow cooker.
Cyd says:

This soup isn't really runny. With the chicken, vegetables, beans and cream cheese - it's a great soup.
Molly says:

Will this freeze fairly well? And if so, what would the thawing instructions be? Thanks! My husband and I really liked this one!!
Cyd says:

Let is cool slightly and then freeze in an airtight freezer container. You can thaw in the fridge for 24 hours before serving. Just reheat in the microwave.
Melia says:

My hubby can't digest beans. What could I use to replace them or could I just leave them out?
AG says:

Can you do this in a pressure cooker?
Momma Cyd says:

Yes, this blog post will help you convert recipes to the Instant Pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Momma Cyd says:

You could just leave them out, but the chili will not be as thick and chunky. But still delicious.
erin says:

Is the cream cheese supposed to melt and be incorporated into the soup because mine has little chunks of cream cheese floating on the top.
Momma Cyd says:

Ours melted and stirred in pretty good. But it will be fine if it's small.