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Easy Buffalo Chicken Chili

This Easy Buffalo Chicken Chili is healthy, hearty, delicious, and flavored with ranch. Make this dish using your pressure cooker, slow cooker Crockpot, or on the stove! You can use shredded chicken, cubed chicken, or rotisserie chicken.

buffalo chicken chili in a white bowl with shredded cheese and sour cream

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

Who doesn’t love chili?! It’s truly one of my favorite meals to make because it’s simple, delicious, and perfect for meal prep! A dish like this one will taste even better the next day. It’s freezer friendly, too!

chicken broth, canned red beans, canned black beans, diced tomates, ranch, and buffalo sauce in separate containers on a flat surface

What Type of Beans to Use

I like to use a combination of red beans and black beans. You can use whatever you like. Here are more options.

  • Navy Beans
  • Kidney Beans
  • Great Northern Beans
  • Chili Beans
raw chicken breasts, chopped red onions, minced garlic, frozen corn, and chili seasoning in separate bowls on a flat surface

What Type of Chicken to Use

I like to use skinless breasts, but you can use whatever type of chicken you want. You can cook the chicken using an Instant Pot or a Slow Cooker for shredded chicken.

You can cut the chicken into cubes and saute it on the stove if you wish.

You can also purchase a rotisserie chicken and shred it.

collage photo showing 4 photos of chicken breasts and shredded chicken on a bamboo cutting board

How to Make Buffalo Chicken Chili

  1. Place the Instant Pot on the saute setting. Add garlic and onions. Cook for 2-3 minutes until both are soft.
  2. Add chicken broth to the Instant Pot. Next add chicken breasts, beans, diced tomatoes, Better than Bouillon and chili seasoning.
  3. Close the pot and seal. Pressure cook.
  4. Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
  5. Place the Instant Pot on the saute function. Add buffalo sauce, ranch, frozen corn, salt, and pepper.
Buffalo chicken chili in an Instant Pot
buffalo chicken chili in an Instant Pot

How to Thicken the Chili

The best way to get thick chili is to not go overboard with liquids. I only use 2 cups of broth in this recipe. The remaining liquid comes from the diced chilis and tomatoes, which will thicken as the chili simmers.

buffalo chicken chili in an Instant Pot

How to Make it Creamy

You can add cream cheese and Colby-Jack to give the chili a creamy and delicious texture.

Is it Spicy?

Buffalo Sauce and hot sauce are similar but they are not the same. Hot sauce is hot peppers, salt, and vinegar. Buffalo sauce has a little more flavor because it has melted butter added, in addition to hot sauce. It has a smoother flavor than hot sauce.

If you aren’t a fan of cayenne pepper, you probably won’t like buffalo sauce.

buffalo chicken chili in a white bowl with shredded cheese and sour cream

Slow Cooker Instructions

Cook the dish for 8 hours on Low. Remove the chicken shred, add the corn, buffalo sauce, and ranch.

What to Pair with the Dish

Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Southern Classic Homemade Cornbread
Southern Cornbread Dressing

buffalo chicken chili in a blue bowl with shredded cheese and sour cream

Topping Ideas

  • Shredded Cheese
  • Crumbled Blue Cheese
  • Plain Greek yogurt or sour cream
  • Jalapenos
  • Cooked and Crumbled Bacon
  • Sliced Avocado

How Long Will it Last in the Fridge

The chili will last in the fridge (tightly covered) for 3-4 days.

buffalo chicken chili in a blue bowl with shredded cheese and sour cream

Freezer Tips

I love to freeze it using these freezer soup molds from Amazon. It will freeze for up to several months. I like to defrost it overnight in the fridge and then reheat.

More Chili Recipes

Instant Pot White Chicken Chili
Slow Cooker White Chicken Chili
Keto Low Carb Chili
Instant Pot Beef Chili
Pumpkin Chicken Chili
Sweet Potato Chili

Leftover Turkey Chili
Creamy Seafood Chili
Chili Cheese Fries

More Buffalo Sauce Recipes

Buffalo Shrimp
Air Fryer Buffalo Wings
Buffalo Chicken Lettuce Wraps
Buffalo Chicken Soup
Air Fryer Buffalo Cauliflower
Keto Buffalo Chicken Dip

Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.

buffalo chicken chili in a white bowl with shredded cheese and sour cream
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5 from 1 vote

Easy Buffalo Chicken Chili

This Easy Buffalo Chicken Chili is healthy, hearty, delicious, and flavored with ranch. Make this dish using your pressure cooker, slow cooker or Crockpot, or on the stove! You can use shredded chicken, cubed chicken, or rotisserie chicken.
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword buffalo chicken chili
Prep Time 20 minutes
Cook Time 30 minutes
natural release of steam 10 minutes
Total Time 1 hour
Servings 7 cups
Calories 284kcal

Ingredients

Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn’t too salty. You can always add more you can’t take it back when you have used too much.

Instructions

Instant Pot

  • Place the Instant Pot on the Saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
  • Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes and chilies, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
  • Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
  • When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
  • Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
  • Place the Instant Pot on the saute function. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.

Slow Cooker

  • Add the onions, garlic, chicken, broth, Better than Bouillon, beans, diced tomatoes, and chilies, and chili seasoning to the slow cooker.
  • Cook on Low for 8 hours.
  • Remove the chicken, shred, and return it to the slow cooker. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Stir until combined.

Stove Top (slice the chicken into 1 inch cubes)

  • Place a Dutch oven or stock pot on medium-high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
  • Cook for 3-4 minutes until no longer pink. Remove and set aside.
  • If needed, add additional olive oil and onios to the pot. Saute for a few minutes until the onions are soft and translucent.
  • Add in the minced garlic and stir.
  • Add in the broth and deglaze the pot. Add in the cooked chicken, diced tomatoes and chilies, the remaining chili seasoning, Better than Bouillon, beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
  • Open the pot and add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.

Video

Notes

  • Adjust the amount of buffalo sauce used to fit your taste. Your first time making the recipe, you may start with 1/4 cup of buffalo sauce, taste and then adjust as necessary.
  • If you like really thick chili, start with 1 cup of broth and adjust if necessary.
  • If you are a ranch lover, add more ranch. If you don’t like ranch, omit it.
  • You can use any canned beans you like. Here are options: Navy Beans, Kidney Beans, Great Northern Beans, and Chili Beans. 
  • The type of beans you use will impact how the chili looks. My chili has a browner look because of the black beans and red beans.
  • Dried beans have a completely separate cooking time and will need to be cooked separately. Check out my Instant Pot Black Beans and Instant Pot Red Beans.
  • You can use any type of chicken you wish and it will not change the cook time. 
  • You can also use a rotisserie chicken. You won’t need to pressure cook or slow cook the dish if you use fully cooked chicken. Combine the ingredients in a pot and simmer until warm.
  • Instead of making your own homemade chili seasoning, you can use a store-bought packet, if that’s what you want.
  • You can add cream cheese and Colby-Jack to give the chili a creamy and delicious texture.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 284kcal | Carbohydrates: 20g | Protein: 23g | Fat: 9g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Krista

Sunday 7th of February 2021

OMG!!!! This is my new go to cold weather recipe! This is phenomenal!!!!!

staysnatched

Monday 8th of February 2021

Yay! I'm so glad you enjoyed the chili.