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Creamy Buffalo Chicken Chili for Game Day

A close-up of a white bowl filled with rich, orange-red buffalo chicken chili, topped with melted white cheese and a dollop of sour cream.
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This hearty Buffalo Chicken Chili brings the bold flavor of wings into a comforting bowl. It uses simple ingredients and is perfect for weeknight dinners or game day gatherings.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or similar buffalo sauce)
  • 1/2 cup cream cheese, cut into cubes
  • 1/2 cup shredded Monterey Jack or white cheddar cheese
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: Ranch or blue cheese dressing, chopped green onions, extra shredded cheese

Instructions

  1. If using a slow cooker: Place the chicken breasts, black beans, cannellini beans, diced tomatoes with green chilies, green chilies, chicken broth, and buffalo sauce into the slow cooker. Stir to combine. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. If using the stovetop: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic, cumin, and oregano; cook for 1 minute until fragrant.
  3. Add the chicken breasts, beans, diced tomatoes with green chilies, green chilies, chicken broth, and buffalo sauce to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through.
  4. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Reduce the heat to the lowest setting. Add the cubed cream cheese to the chili. Stir gently until the cream cheese has fully melted and created a creamy texture. Do not boil after adding cream cheese.
  6. Stir in the shredded Monterey Jack cheese until melted. Taste and adjust seasoning with salt and pepper if needed.
  7. Serve hot with your preferred toppings.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (liquid and beans), blend it until smooth, and stir it back into the pot before adding the cream cheese.
  • If you prefer a tangier flavor, add a splash of apple cider vinegar when seasoning at the end.
  • This recipe works well for Game Day entertaining; prepare it entirely in the slow cooker ahead of time.

Nutrition

Find it online: https://www.unfoldrecipes.com/buffalo-chicken-chili-recipe/