This Buffalo Chicken Chili is packed with buffalo chicken wing flavor, adjustable heat, and then topped off with creamy crumbled blue cheese. It’s perfect for a hands-off, mid-week meal!

We also love white chicken chili, crockpot white chicken chili and this ground chicken chili around here!

Buffalo chicken chili with tortilla chips, blue cheese, green onion and sour cream in a bowl.

I’ve already shared recipes for more traditional chili like Instant Pot beef chili and Instant Pot turkey chili.

Now it’s the turn of this spicy, creamy buffalo chicken chili. It combines all the flavors of the buffalo chicken wings but in a less messy, more saucy chili form.

Not to mention, it is topped with plenty of creamy blue cheese crumbles or cream cheese that melts into the rest of the dish and makes for the most irresistible chili (believe me!).

Why You’ll Love This Recipe

  • 3 cooking options: You can make it in the crock pot, Instant Pot or on the stove.
  • Freezer meal friendly: Cook from frozen in Instant Pot, or defrost and then cook in your slow cooker.
  • Easy recipe: Minimal chopping, minutes of prep, and only one pan (two maximum).
  • Lighter: Unlike many other recipes on the web, this chili uses less cream cheese.
  • Crowd pleasing: Chili recipes are a game day, potluck or holiday party pleasers! Everyone loves chili!

Ingredients for Buffalo Chicken Chili

Chicken breasts, chicken broth, cannellini beans, diced tomatoes, cream cheese, onion, garlic, celery, carrots, spices, maple syrup, buffalo wing sauce, oil.
  • Chicken: I recommend using boneless skinless chicken breasts for the lightest option. However, slightly fattier chicken thighs would also work very well, and even chicken with the bone-in.
  • Aromatics: All you need is garlic and onion. You can use 2 teaspoons of each, garlic powder and onion powder, when in a pinch.
  • Vegetables: Carrots and celery make up the base of this buffalo chili recipe.
  • Canned beans: You can use any beans like cannellini beans, Great Northern beans, navy beans or white beans. I recommend “meatier” beans which will break down the starches more for a thicker hearty chili. Other beans like Instant Pot kidney beans, Instant Pot black beans or pinto beans will work in a pinch. Use low-sodium, drained and rinsed.
  • Diced tomatoes: Use low sodium canned diced tomatoes or fire roasted tomatoes. During summer, you could use ripe tomatoes instead.
  • Buffalo wing sauce: Frank’s red hot sauce is our go-to for all things buffalo.
  • Sweetener: You can use maple syrup, honey or sugar. It is just to balance out the acidity in tomatoes.
  • Spices: A combination of cumin, chili powder and smoked paprika.
  • Blue cheese: Use crumbled blue cheese. It is really a highlight ingredient of this chili but read the recipe notes for substitutions though.
  • Oil: Use any neutral cooking oil. I recommend either olive oil or avocado oil.
  • Chicken broth: Low sodium store-bought or homemade chicken broth or Instant Pot chicken broth.
  • Garnish: Cilantro, green onions, lime, and tortilla chips. You could also use some extra hot sauce, sliced jalapeรฑos, dollop of sour cream or yogurt, etc.

How to Make Buffalo Chicken Chili

How to make buffalo chicken chili on the stove step by step demonsration.
  • Saute the veggies: Preheat large Dutch oven or large pot on medium-high heat and swirl oil to coat. Add garlic, onion, carrots and celery; sautรฉ for 5 minutes, stirring occasionally.
  • Add the rest: Add chicken breasts, beans, diced tomatoes, chicken broth, hot sauce, maple syrup, cumin, chili powder and smoked paprika. Stir to combine.
  • Cook: Cover, bring to a boil, reduce heat to low and cook for 25 minutes.
  • Shred chicken and add cheese: Remove chicken breasts, shred with 2 forks and return to the pot along with cream cheese.

Tips for Best Results

  • If you aren’t a fan of blue cheese: You can omit it but use 1/2 cup of cream cheese.
  • Keep the cheese separate: Blue cheese isn’t to everyone’s taste. So if you’re serving this to a large group, I recommend to add cream cheese to the pot and serving blue cheese separately as a topping. So guests can decide if they want some or not.
  • The salt content: If you aren’t using low sodium beans or diced tomatoes, reduce amount of hot sauce but it will affect how spicy the dish turns out. So, I recommend to use low sodium canned products.
  • When serving to kids: Most kids do not like spicy food. Don’t add all of the hot sauce to the main dish or make child-friendly one with 1/4 cup hot sauce. That way, people can add more when eating, if preferred.

Can I Make It Instant Pot or Slow Cooker?

Yes, to make buffalo chicken chili in Instant Pot, just add the ingredients to your Instant Pot finishing with diced tomatoes on top and do not stir!

Close the lid, set the pressure vent to Sealing, and pressure cook on high pressure for 30 minutes. Then manually release the pressure by turning the valve to Venting position until the valve drops down.

Step by step process how to make buffalo chicken chili in Instant Pot.

To make chili in the slow cooker, first sautรฉ the vegetables in a skillet. Then transfer to a large crock pot along with beans, tomatoes, broth, hot sauce, maple syrup, spices and stir. Finally, add the chicken breast and gently push to sink them beneath the mixture. Then cover and cook on low for 8 hours or high for 4 hours.

Turn It into a Freezer Meal

You can prep all ingredients and freeze in a bag, then just cook from frozen. This chili is one of my go-to 20 freezer meals.

Buffalo chicken chili as a freezer meal and a bowl with final dish.

For Instant Pot: Add all the ingredients, except chicken broth and cream cheese, to a gallon-sized Ziplock bag, with the tomatoes on top.

Squeeze out all the excess air, seal, and freeze standing upright (so it can fit into the pot frozen) for up to 3 months. Add 1 cup chicken broth and cook from frozen for 30 minutes on high pressure with quick release.

Freezer Meal Tip

Please note, this is a large meal. If your Instant Pot is smaller than 8 quart, then separate the meal into two bags/containers.

For the slow cooker: First, sautรฉ the onion, garlic, carrots, and celery. Then freeze with the remaining ingredients in a large gallon-sized Ziplock bag for up to 3 months. When ready to eat, thaw in the fridge for 24 hours. Then cook in a large slow cooker for 4 hours or high or 8 hours on low.

Variations

  • Chicken thighs would be great as they are more fatty and will add an additional layer of flavor.
  • Ground chicken: Saute 1 pound of ground chicken, transfer to a bowl and proceed with recipe.
  • Rotisserie chicken: Use 3 cups shredded cooked chicken, no other changes needed.
  • Other vegetables: There are several veggies you could add to this buffalo chili like corn, sweet potato, or kale.
  • Vegetarian buffalo chili: Swap out the chicken for roasted cauliflower, additional beans and optionally a vegan chicken alternative.
  • More heat: You can boost the heat in this chili further with the addition of fresh chilies like jalapeรฑos, canned green chilies or chipotle in adobo sauce, or some cayenne pepper.

Serving Recommendations

Enjoy this buffalo chicken chili alone, with plenty of toppings or with a side of your choice, including:

How to Store

Store: Refrigerate any leftovers in an airtight container for up to 5 days.

Freeze: Freeze cooked and cooled chili in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before reheating. 

Reheat: Gently reheat chili on the stovetop or in the microwave until piping hot.

More Buffalo Flavored Recipes

More Chili Recipes to Try

You might also enjoy browsing through my entire collection of soups and stew recipes.

Buffalo chicken chili in a bowl with blue cheese, green onion, cornbread and spoons.
Buffalo Chicken Chili in bowl with green onion, blue cheese and cornbread on a side.

Buffalo Chicken Chili

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.
5 from 47 votes
Servings 8 servings
Calories 207
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

Ingredients  

Instructions 

Stovetop

  • Preheat large Dutch oven or pot on medium-high heat and swirl oil to coat. Add garlic, onion, carrots and celery; sautรฉ for 5 minutes, stirring occasionally.
  • Add chicken breasts, beans, diced tomatoes, chicken broth, Frank's red hot sauce, maple syrup, cumin, chili powder and smoked paprika. Stir to combine. Cover, bring to a boil, reduce heat to low and cook for 25 minutes.

Slow Cooker

  • Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sautรฉ for 5 minutes, stirring occasionally.
  • Transfer to a large slow cookerย along with beans, diced tomatoes, chicken broth, Frank's red hot sauce, maple syrup, cumin, chili powder, and smoked paprika. Stir to combine.
  • Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Instant Pot

  • In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, chicken,ย chicken broth, Frank's red hot sauce and diced tomatoes. Do not stir!
  • Close the lid, set pressure vent toย Sealing andย pressย Pressure Cookย onย High or Manual for 30 minutes.
  • To release the pressure, do quick release by turning pressure valveย toย Venting position until float valve drops down.

To Finish the Dish

  • Remove chicken breasts, shred with 2 forks and return to the slow cooker, Instant Pot or Dutch oven. Add cream cheese or blue cheese, stir and let sit for a few minutes.
  • Serve hot, garnished with cilantro, green onion, blue cheese and tortilla chips or cornbread.

Notes

  • Store: Refrigerate in an airtight container for up to 5 days.
  • Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
  • Less heat: Use only 1/4 cup buffalo wing sauce.
How to Make a Freezer Meal:ย 
  • Instant Pot: In a gallon size Ziplock bag, add all ingredients, except chicken broth and cream cheese, finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High with from frozen for 30 minutes with Quick Release.
Please note this is large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 quart Instant Pot freeze the bag standing upright, then it fits and lid will close.
  • Slow cooker: Sautรฉ onion, garlic, carrots and celery before freezing with other ingredients, minus broth and cream cheese, in a gallon size Ziplock bag. Freeze for up to 3 months. When ready to cook, thaw in the fridge for 24 hours, then add to a large slow cooker along with 1 cup chicken broth, and cook for 4 hours on High or 8 hours on Low.
After cooking: Remove chicken and shred with 2 forks. Return to the pot, add cream cheese or blue cheese, stir and serve.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 15g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 625mg | Fiber: 3g | Sugar: 9g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Making for the first time, for the instapot version, do you use frozen chicken breasts or thawed? Thank you!

  2. 5 stars
    This was delicious. I used chicken thighs instead of breasts. Very easy to make. The blue cheese and cilantro finishes it off nicely.

  3. Olena,

    I want to jump on board with buffalo sauce recipes but the salt content is so high. I know this says 8 servings but my husband will eat half of this recipe in one sitting.

    Do you know of any good, low sodium hot sauces that I could sub? Or maybe I should half the hot sauce and add cayenne and vinegar?

  4. 5 stars
    This was really yummy and easy to make in the instant pot. The instructions were so clear and helpful for a first time instant pot user. I added extra hot sauce because I love the spicy.!

  5. 5 stars
    I tried this recipe in the instant pot for a few friends last night. They loved it. I sprinkled boneless, skinless chicken thighs with a chipotle raspberry rub and then browned them in olive oil for four minutes on each side using the saute setting. You can fit about five pieces at a time in the bottom of the pot. Then I added the other ingredients per the recipe except I left out the onions at a friend’s request and used water instead of hot sauce. Opted for honey over maple syrup. Easily makes enough for six large servings. Great meal for a cold day.

  6. 5 stars
    Made this as a freezer meal and then cooked from frozen in my instant pot. Lovely recipe, so easy to prepare and was amazed at how well it turned out from frozen…the chicken was really juicy and the flavour lovely, will definitely make again.

5 from 47 votes (7 ratings without comment)

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