Slow Cooker Buffalo Chicken Chili

  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours on low
  • Total Time: 56 minute
  • Yield: 6 servings 1x


A creamy white bean chicken chili that is flavored with buffalo sauce and fire roasted tomatoes. It’s basically the soup version of buffalo chicken dip. 



  • 1 1/2 pounds boneless, skinless chicken breasts or tenders (frozen or thawed)
  • 2 (15 oz) cans great northern beans, rinsed and drained
  • 3 celery ribs, sliced into quarter inch pieces
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  • 2 cups chicken broth (or 2 cups water with 2 tsp better than bouillon chicken base)
  • 1/2 cup buffalo wing sauce (not hot sauce)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 8 ounces cream cheese
  • Bleu cheese crumbles (optional)


  1. Add chicken, beans, celery, fire-roasted tomatoes, chicken broth, buffalo wing sauce, onion powder, garlic powder and salt to the slow cooker.
  2. Cover and cook on low for 4-6 hours. If the chicken is frozen, the cooking time will be closer to 6 hours.
  3. Remove the lid and remove the chicken and place on a cutting board. Cut into pieces or shred. Place chicken back into the slow cooker. Cut the cream cheese into cubes and stir them into the slow cooker. Turn slow cooker to high and stir until cream cheese is melted.
  4. Ladle the chili into bowls and top with bleu cheese crumbles, if desired.


I used my  6 quart oval KitchenAid slow cooker.*

Get the INSTANT POT version of the recipe here

Chicken: I used frozen chicken tenders and ended up cooking for 4 hours on low. If you want to use frozen boneless, skinless chicken breasts then cook for 6 hours on low.

Buffalo sauce: If you’re scared that it will be too spicy simply use less buffalo sauce.

Fire roasted tomatoes: The fire roasted tomatoes bring a bit of heat so if you want it to be less spicy you can substitute them with regular petite diced tomatoes.

Celery: I added the celery at the beginning of the cooking time because I wanted it to be soft. However, if you want more of a crunch you can add the celery at the end.

Bleu cheese crumbles: If you hate bleu cheese, just leave it out. I like just a bit on top of my soup to bring it a different dimension of flavor.

  • Category: Soup
  • Method: Slow Cooker