Buffalo Chicken Chili

How to make Buffalo Chicken Chili in an Instant Pot, slow cooker, on the stove or as a freezer meal. 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 love hearty one pot stew recipes like crockpot white chicken chili, white chicken chili and this ground chicken chili around here!

Buffalo Chicken Chili Recipe

I’ve already shared recipes for more traditional chili like beef chili in pressure cooker and Instant Pot white chicken chili.

Now it’s the turn of this spicy, creamy buffalo chicken chili, also called buffalo chicken soup, that can be prepared 3 ways – in slow cooker, Instant Pot or on the stove.

And even fourth option, as a freezer meal!

Healthy buffalo chicken chili combines all the flavors of the buffalo chicken wings but in a less messy, more saucy chili form.

Not to mention that chicken wing chili 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 Make Buffalo Chili with Chicken?

• Three cooking options: Choice of easy buffalo chicken chili made in crock pot, Instant Pot or on the stove!
• Freezer meal friendly (up to 3 months!): Cook from frozen in the Instant Pot or defrost, then cook in slow cooker.
• Easy recipe: All three versions require minimal chopping, minutes of prep, and only one pan (two maximum).
• Ready in 30 minutes: When you opt for the Instant Pot buffalo chicken chili method.
• Crowd pleasing: Healthy chili recipes are a game day, potluck or holiday party pleasers!

Ingredients for Healthy Buffalo Chicken Chili

• 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 for this simple buffalo chili. 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. Red kidney beans, black beans or pinto beans will work in a pinch. Use low-sodium, drained and rinsed. You also could even use Instant Pot refried beans for a thicker buffalo chili.
• 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 like air fryer buffalo cauliflower, healthy buffalo chicken dip and even tacos.
• Sweetener: You can use maple syrup, honey or sugar. It is just to balance out the acidity in tomatoes.
• Spices: This buffalo chicken soup recipe uses a combination of cumin, chili powder and smoked paprika.
• Blue cheese: Use crumbled blue cheese – this really is the ‘cherry on top’ for this simple spicy chicken chili. Read the recipe notes for substitutions, though.
• Oil: Use any neutral cooking oil. I recommend either olive oil or avocado oil.
• Garnish: Cilantro, scallions (green onions), lime, and tortilla chips. You could also use some extra hot sauce/wing sauce, sliced jalapeños, dollop of sour cream (or yogurt), etc.

Keep reading below, after the recipe how-to, for more information on any add-ins and recipe variations!

How to Make Buffalo Chicken Chili

Honestly, I think simple Instant Pot and crockpot meals are a godsend to any busy home cook. And this buffalo chicken chili can be cooked either way, including on the stove!

Step 1: Cook the Ingredients

Buffalo Chicken Chili Instant Pot

• Layer the ingredients: Add the ingredients to your Instant Pot in the following order: garlic, onion, carrots, celery, beans, maple syrup, spices, chicken, broth, hot sauce, and diced tomatoes. DO NOT STIR!
• Cook them: Close the lid, set the pressure vent to Sealing, and pressure cook on high for 30 minutes. Then manually release the pressure by turning the valve to Venting position until the valve drops down.

Slow Cooker Buffalo Chicken Chili

• Sauté the ingredients: Heat a large skillet over medium heat with a swirl of oil. Once hot, add the garlic, onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally.
• Transfer to slow cooker: Then transfer the veggies to a large crock pot. Add the 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.

Stovetop Buffalo Chili

• 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; sauté for 5 minutes, stirring occasionally.
• Add the rest: Add chicken breasts, beans, diced tomatoes, chicken broth, Frank’s red 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 meat and add cheese: Remove chicken breasts, shred with 2 forks and return to the pot along with cream cheese.

Step 2: Finalize the Buffalo Chili

• Shred the chicken: Once cooked, remove the chicken breasts, and use two forks to shred them. Then return the shredded chicken to the slow cooker, Instant Pot or Dutch oven. Then, add the cream cheese or blue cheese crumbles, stir, and rest for several minutes (to allow cheese to melt).
• Serve: Serve the buffalo chicken wing chili warm and garnished with cilantro, scallions, lime wedges, and optionally tortilla chips. Also try this healthy cornbread recipe, it’s so moist!

How to Prepare Freezer Buffalo Chicken Soup/Chili

For Instant Pot buffalo chicken chili: 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.

For the crockpot buffalo chicken chili: First, sauté 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.

After cooking using either method, use two forks to shred the chicken before returning it to the pot/cooker, stirring, adding the cheese, then serving!

Optional Add-In’s and 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 buffalo chili further with the addition of fresh chiles like jalapeños, canned green chiles or chipotle in adobo sauce, or some cayenne pepper.

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. And/or add some Monterey Jack or mature cheddar cheese into the chili when serving for some cheesy flavor.
• 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.
• 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.

FAQs

Serving Recommendations

Enjoy this slow cooker/Instant Pot buffalo chicken chili recipe alone (with plenty of toppings!) or with a side (or two) of your choice, including:

• Bread: Cornbread is a classic side dish for chili.
• Potato: Serve spooned over mashed potatoes or low carb mashed cauliflower.
• Grains: You might also enjoy it with rice or quinoa. Use cauliflower rice for a lower-carb option.
• Veggie salad: A slaw is always welcome with chili! Like this healthy slaw, vinegar based coleslaw, or dill coleslaw.

Making this Recipe in Advance

Make ahead: Follow the section about for how to turn this buffalo chili into a freezer meal. Once made, it can be stored for up to 3 months!

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

Freeze: Once cooked, any leftover ‘chicken wing’ chili can be allowed to cool and then freeze in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before reheating OR thaw on the stovetop, heating over low heat.  

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

More Cozy Chili Recipes

• Instant Pot turkey chili
• Pressure cooker vegetarian chili
• Chili mac

You might also enjoy browsing through my entire collection of soups and stew recipes or 45 healthy Instant Pot recipes!