This award-winning buffalo chicken chili recipe is bold, spicy, and easy to make on the stovetop or in a slow cooker, with creamy or non-creamy options to suit your style. It’s loaded with chunky chicken and zesty Buffalo sauce, a crowd favorite.
If you’re a fan of Buffalo wings, you’re going to love this Buffalo Chicken Chili. It’s spicy, zesty, and bold, just the way we like it, and what readers of Chili Pepper Madness expect.
Readers have been asking for my version of this recipe, and it’s finally here!
It’s truly simple and delicious, with big Buffalo sauce flavor. And, I’ll show you how to make a regular version or popular creamy version.
Let’s talk about how to make Buffalo Chicken Chili, shall we?
Featured Reader Comment
“My husband used this recipe to make his now ‘award winning‘ chili. The Second Time Arounders Marching Band has an annual chili cook-off as a fundraiser. This is the third year that my husband entered. There were 13 entries and he won first prize. Thanks, Mike!” – Linda
Buffalo Chicken Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil.
- Boneless Chicken. Use chicken breast, thigh, or a combination. You can also use ground chicken if you prefer.
- Vegetables. Onion, jalapeno (use bell pepper for milder heat), garlic.
- Spices. Chili powder, cumin, cayenne (optional), salt and black pepper.
- Tomato Products. Canned fire roasted tomatoes and tomato paste.
- Chicken Broth.
- Buffalo Sauce. Use your favorite brand, or try my homemade Buffalo Sauce. It’s the best one ever!
- Kidney Beans. You can use other chili beans, like white beans, cannelini beans, etc.
- Toppings. Crumbled blue cheese, extra Buffalo sauce or hot sauce, hot chili flakes, fresh chopped parsley or green onions, tortilla chips or strips. It’s also great with cheddar cheese.
Slow Cooker Buffalo Chicken Chili
To make this in a slow cooker, add all of the ingredients except the chili beans to a slow cooker or crockpot.
Cook on high for 2-3 hours, or on low for 4-5 hours, until the chicken is cooked through. Remove the chicken, shred it in a bowl with forks, then return it to the pot.
Add the beans, then stir it all together. Warm through. Adjust for salt, the serve with your favorite toppings.
Creamy Buffalo Chicken Chili
For a CREAMY version, swirl in 6 ounces cream cheese until melted through before serving.
You can also use 1 cup sour cream or Mexican crema.
Recipe Tips & Notes
- Use pulled rotisserie chicken or cooked shredded chicken as a time saver. You can just stir them in before simmering. This chili is also great for leftovers.
Serving Suggestions & Toppings
This Buffalo Chicken Chili is bold, zesty, and perfect for loading up with your favorite toppings. I like it with blue cheese crumbled or cheddar, a drizzle of ranch or blue cheese dressing, and sliced green onions.
Want more heat? Go with pickled jalapenos or a few dashes of hot sauce.
Add some crunch with crushed tortilla chips or oyster crackers, or mellow things out with creamy avocado. Serve it solo, over rice, stuffed into baked potatoes, or even in a bread bowl.
Leftovers? Wrap them in a tortilla for a spicy chili burrito. Make it your own and enjoy! Perfect for game day.
Storage & Leftovers
Let the chili cool, then store in airtight containers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave to enjoy again.
To freeze, use freezer-safe containers or bags and store for up to 3 months. For best texture, add dairy like cream cheese or sour cream after reheating, not before freezing.
That’s it, my friends. I hope you enjoy it! Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Check Out Some Of My Popular “Buffalo” Recipes
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Buffalo Chicken Chili Recipe
This buffalo chicken chili recipe is spicy, hearty, and award-winning, loaded with bold buffalo flavor, tender chicken, and just the right amount of heat. It’s so easy to make! Plus you can make a creamy version.
Servings: 6
Tap or hover to scale
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless chicken chopped (use chicken breast, thigh, or a combination)
- 1 large onion diced
- 2-3 jalapeno peppers diced – use bell pepper for milder heat
- 6 cloves garlic
- 2 tablespoons chili powder blend or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 cup chicken broth or use beer – use 1.5-2 cups for a less thick chili
- 1 cup Buffalo sauce
- 2 cans fire roasted tomatoes with juices (15 ounce each)
- 2 cans kidney beans (15 ounce each) drained and rinsed (you can use other chili beans, like cannelini beans, etc)
- Toppings. Crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh chopped parsley, tortilla strips or chips
Instructions
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Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken with salt and pepper and brown it in batches, 2-3 minutes per side. Set aside onto a plate.
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Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a bit.
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Add the garlic, chili powder, cumin, optional cayenne, and salt and pepper to taste. Cook 1 minute, stirring a bit, to bloom the garlic and spices.
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Stir in the tomato paste and cook for 1 minute.
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Add the chicken broth, Buffalo sauce, fire roasted tomatoes, and beans. Return the reserved chicken to the pot and simmer for at least 30 minutes. You can simmer longer to develop the flavor if you’d like.
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Serve into bowls with toppings and enjoy.
Video
Notes
Crockpot/Slow Cooker Version: After browning the chicken and cooking the vegetables, simply dump them into a slow cooker with the rest of the ingredients and cook on low for 3-4 hours.
Nutrition Information
Calories: 350kcal Carbohydrates: 28g Protein: 42g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 0.02g Cholesterol: 97mg Sodium: 1628mg Potassium: 1098mg Fiber: 8g Sugar: 4g Vitamin A: 1441IU Vitamin C: 14mg Calcium: 86mg Iron: 5mg
NOTE: This recipe was updated on 5/16/25 to include new information, photos and video. It was originally published on 4/26/24.
