This slow cooker buffalo chicken chili is packed with shredded chicken, white beans, vegetables, sharp cheddar and tangy buffalo sauce.
Have ten minutes and a crock pot? That’s all it takes to make this comforting Slow Cooker Buffalo Chicken Chili. A warm bowl of soup is especially soothing after a long day, and this recipe is perfect for anyone who prefers a “set it and forget it” approach. Minimal hands-on time, big flavor, and a satisfying combination of creamy cheese and spicy buffalo tang.
Ingredients Needed for Buffalo Chicken Chili
This dish is similar to a white bean chicken chili but swaps the verde flavor for everything you love about hot wings—without the mess. For this recipe you will need:
- Celery (chopped)
- Yellow bell pepper (seeded and chopped)
- Carrots (chopped)
- 4 oz can green chiles
- Chicken breasts (about 2 pounds)
- White beans (2 – 15 oz cans, drained and rinsed)
- 1 oz packet ranch seasoning
- 32 oz chicken broth
- 1/3 cup buffalo sauce
- 8 oz cream cheese
- 1 1/2 cups shredded cheddar cheese
How do you make Buffalo Chicken Chili in the Crock Pot?
This recipe requires almost no prep beyond chopping the vegetables. Follow these simple steps:
- Place the chopped vegetables, drained white beans, green chiles, chicken breasts, ranch seasoning, chicken broth and buffalo sauce in a 6–8 quart slow cooker. Cover and cook on low for 6–8 hours.
- When done, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker, add the cream cheese and shredded cheddar, and whisk until the cheeses are fully melted and the soup is creamy.
How many days in advance can I make White Bean Chicken Chili?
Stored properly, this soup keeps well in the refrigerator for 3–4 days and can taste even better after a day or two as the flavors meld. To store, let the chili cool about 30 minutes, then transfer to airtight containers. For freezing, leave some headspace since liquids expand when frozen.
Is this soup low carb?
This chili has about 12.5 grams net carbs per 1 1/2 cup serving. That may be above strict ketogenic limits for some, but it fits well within a low-carb meal plan. Most carbs come from the white beans, which also provide fiber and nutrients, helping keep the net carbs reasonable.
Other Easy Chicken Recipes
Chicken is one of the most versatile proteins—lean, packed with protein and easy to dress up. Here are a few favorite recipes to try alongside this chili.
- Spicy Kung Pao Chicken (keto + low carb)
- Keto Sesame Chicken Stir Fry (one pan + low carb)
- Easy Grilled Chipotle Chicken — great for salads, wraps or sandwiches
- Oven Baked Keto Chicken Tenders — about 1 net carb for two tenders
- One Pan Buffalo Chicken Mac and Cheese — a quick, comforting dinner
Other Slow Cooker Soups
- Slow Cooker White Bean Chicken Chili
- Pasta Fagioli Soup
- Slow Cooker Black Eyed Pea Soup with Cabbage
- Low Carb Cabbage Beef Soup
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Slow Cooker Buffalo Chicken Chili
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Ingredients
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 large yellow bell pepper, seeded and chopped
- 1 4 ounce can green chilis
- 2 pounds chicken breast
- 2 15 ounce can white beans, drained and rinsed
- 1 1 ounce package Ranch seasoning
- 1 32 ounce carton chicken broth
- 1/3 cup buffalo sauce
- 8 ounces cream cheese
- 1 1/2 cup shredded cheddar cheese
Equipment
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Cutting board and a 6–8 quart slow cooker
Instructions
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Add the chopped vegetables, green chiles, chicken, drained white beans, ranch seasoning, chicken broth and buffalo sauce to a 6–8 quart slow cooker. Cover and cook on low for 6–8 hours.
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Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker, stir in the cream cheese and shredded cheddar, and whisk until the cheeses are fully melted.
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Serve topped with extra shredded cheddar, sliced green onions, tortilla chips and additional buffalo sauce if desired.
Notes