Introduction

If you’re a fan of buffalo wings and a good hearty chili, you’re going to fall in love with this Creamy Buffalo Chicken Chili. It’s everything you love about spicy, tangy buffalo flavor but transformed into a comforting, creamy chili that’s perfect for cold nights, football Sundays, or whenever you crave something bold and cozy. This recipe takes the classic chicken chili base and kicks it up a notch with rich cream cheese and a punch of buffalo sauce—it’s comfort food with an edge.

The first time I made this dish, it was an experiment to combine two of my favorite things: buffalo chicken dip and chili. The result? Magic. The creamy texture from the beans and cream cheese contrasts perfectly with the tangy heat of buffalo sauce. Cannellini beans add a smooth heartiness, while the mix of onions, celery, and garlic gives it a base that’s deeply savory. It’s the kind of meal that fills the house with irresistible aromas and has everyone hovering over the pot waiting for that first taste.

What makes Creamy Buffalo Chicken Chili so special is its versatility—it’s mild enough to please most palates (you can control the heat), yet packed with enough spice and richness to satisfy buffalo lovers. Plus, it’s a one-pot recipe that comes together with minimal effort. Whether you’re cooking for a family dinner or serving a crowd on game day, this chili is guaranteed to be a hit. For more buffalo-inspired comfort food, check out this Buffalo Chicken Dip recipe by Allrecipes and Buffalo Chicken Soup by Delish.

Recipe Card

Creamy Buffalo Chicken Chili Recipe

Author: Sarah White

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Description

This Creamy Buffalo Chicken Chili is a bold, comforting fusion of classic chili and buffalo chicken dip. With tender chicken, creamy beans, and tangy buffalo sauce, it’s rich, flavorful, and perfect for feeding a crowd or cozying up on a cold night.

Ingredients

Scale

2 lbs boneless, skinless chicken (breasts or thighs)

1 large onion, chopped
2 cups diced celery (about 5–6 stalks)
30 oz cannellini beans, drained (2 cans)

10.5 oz diced tomatoes with green chiles (1 can)
15 oz tomato sauce (1 can)
½ cup buffalo sauce (adjust to taste)

5 cloves garlic, chopped
3 tbsp chili powder
1 tbsp ground cumin

2 tbsp granulated sugar
Salt and pepper, to taste
8 oz cream cheese, cubed and softened

Topping Ideas:

Sour cream
Blue cheese crumbles

Shredded cheddar cheese
Corn chips
Chopped cilantro

Green onions

Instructions

Sauté the aromatics.
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onion and celery, cooking for 5–6 minutes until softened and fragrant.
Add garlic and spices.
Stir in the chopped garlic, chili powder, cumin, and sugar. Cook for 1 minute to bloom the spices.

Add chicken and liquids.
Place the chicken in the pot, then add the tomato sauce, diced tomatoes with green chiles, buffalo sauce, salt, and pepper. Stir to combine.
Simmer the chili.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, until the chicken is tender and cooked through.
Shred the chicken.
Remove the chicken, shred it with two forks, then return it to the pot.

Add beans and cream cheese.
Stir in the drained cannellini beans and cubed cream cheese. Continue to cook over low heat, stirring occasionally, until the cheese is fully melted and the chili is creamy and smooth (about 10 minutes).
Taste and adjust.
Add more buffalo sauce if you want extra heat, or season with additional salt and pepper.
Serve and top.
Ladle the chili into bowls and top with your favorite garnishes—sour cream, cheese, blue cheese crumbles, or crunchy corn chips.

Notes

If you prefer a thicker chili, simmer uncovered for an additional 10–15 minutes.

Adjust spice by starting with ¼ cup buffalo sauce, then increasing as desired.

For shredded texture, you can use pre-cooked rotisserie chicken and add it during the last 10 minutes.

Slow cooker version: Combine everything except cream cheese and beans, cook on low for 6 hours, then stir in cream cheese and beans before serving.

Advanced Techniques

Balancing the Heat and Creaminess

The key to a perfect Creamy Buffalo Chicken Chili is balancing that iconic buffalo spice with a creamy, soothing base. Start with a moderate amount of buffalo sauce and adjust gradually. The cream cheese helps tame the heat while adding a luxurious texture. If you love spice, add a few dashes of hot sauce or cayenne powder near the end—it intensifies flavor without making the entire dish overwhelming.

Building a Flavorful Base

Taking the time to sauté your onions, celery, and garlic before adding liquids is crucial. This step builds depth, letting the vegetables release natural sweetness and aroma. I like to use the same pot for the whole recipe—it develops a flavorful fond on the bottom that adds that subtle roasted note to the finished chili.

Choosing the Best Chicken

Both chicken breasts and thighs work beautifully here. Breasts keep it lean and tender, while thighs offer a richer flavor and juicier texture. For maximum convenience, use boneless thighs—they shred perfectly and stay moist, even after long simmering. If you’re short on time, shredded rotisserie chicken works as an excellent substitute.

Enhancing the Creamy Texture

Cream cheese is the star ingredient for making this chili luscious and velvety. To avoid curdling, cut it into cubes and stir it in gradually over low heat. This slow melting process ensures a smooth consistency without lumps. You can also add a splash of milk or cream at the end if you want it even creamier.

Creating Signature Toppings

Toppings turn this chili into a customizable masterpiece. Crumbled blue cheese adds tang and authenticity to the buffalo theme, while shredded cheddar brings sharpness. I love topping mine with chopped green onions for freshness and corn chips for crunch. For a fun twist, drizzle a little extra buffalo sauce over the top before serving.

Storage, Shelf Life, and Maintenance Tips

Refrigerating for Easy Leftovers

Let your chili cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4–5 days. The flavors actually deepen overnight, making it even tastier the next day!

Reheating Without Losing Creaminess

Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk to loosen the chili if it’s thickened too much. Avoid high heat—it can cause the cream cheese base to separate.

Freezing for Future Meals

This chili freezes like a dream. Let it cool, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently. For the best texture, stir in a small amount of cream or broth after thawing.

Repurposing Leftovers

Turn leftover Creamy Buffalo Chicken Chili into new dishes! Spoon it over baked potatoes, use it as a filling for quesadillas, or layer it over nachos for an instant crowd-pleaser. I’ve even mixed it into mac and cheese—it’s outrageously good.

Keeping It Fresh During Storage

Because this chili contains dairy, always store it in airtight, moisture-free containers. Stir well before reheating to reincorporate any separated ingredients. Adding a touch of fresh buffalo sauce or cheese on day two brightens the flavor right back up.

Dietary Adaptations and Substitutions

Making It Keto-Friendly

Skip the beans and replace them with extra chicken or diced cauliflower. Use full-fat cream cheese and make sure your buffalo sauce is sugar-free. The result is a rich, creamy, low-carb chili that still packs all the bold buffalo flavor you love.

Dairy-Free Option

To make it dairy-free, substitute the cream cheese with a vegan cream cheese alternative made from cashews or coconut milk. The flavor remains deliciously creamy and smooth, while keeping the spice front and center.

Vegetarian Version

Replace chicken with chickpeas or lentils for a protein-packed vegetarian twist. Use vegetable broth instead of chicken broth, and add a few extra veggies like bell peppers or corn for color and texture.

Low-Sodium Adaptation

To cut sodium, use no-salt-added tomato sauce and beans, and make your own buffalo sauce using unsalted butter and vinegar. Season gradually with salt to control the flavor while keeping it heart-healthy.

Lightened-Up Version

For a lighter take, use reduced-fat cream cheese and skinless chicken breasts. You can also replace half the cream cheese with plain Greek yogurt for extra protein and a tangy twist that complements the buffalo flavor perfectly.

FAQs About Creamy Buffalo Chicken Chili

Can I Make This in a Slow Cooker?

Absolutely! Add all ingredients except the cream cheese and beans to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, stir in cream cheese and beans, and cook for another 15 minutes until creamy.

Can I Use Pre-Cooked or Rotisserie Chicken?

Yes! Simply stir in shredded rotisserie chicken during the last 10–15 minutes of simmering. This shortcut makes it a quick weeknight meal without compromising on flavor.

How Can I Control the Spice Level?

Start with ¼ cup of buffalo sauce and taste as you go. Add more for extra heat or a dash of hot sauce for a spicier finish. Using mild buffalo sauce or extra cream cheese can also mellow the spice.

What’s the Best Way to Thicken or Thin the Chili?

If your chili is too thin, simmer uncovered for a few minutes to reduce it. To thin it, stir in a bit more broth or cream until you reach your desired consistency. Remember—it will thicken as it cools.

Can I Make This Ahead for a Party?

Definitely! This chili actually tastes better after sitting overnight. Make it a day in advance, store it in the fridge, and reheat slowly before serving. It’s a crowd-pleaser at potlucks, tailgates, and family gatherings.

Conclusion & Final Thoughts

This Creamy Buffalo Chicken Chili is more than just another chili recipe—it’s a bold, comforting bowl of pure flavor. It combines the crave-worthy tang of buffalo wings with the heartiness of chili, all tied together by a velvety cream cheese base that’s impossible to resist. Every bite is spicy, creamy, and perfectly balanced, making it a dish that feels indulgent yet approachable.

What I love most about this recipe is how adaptable it is. You can make it mild or fiery, chunky or smooth, stovetop or slow cooker—it always turns out delicious. It’s also one of those rare meals that tastes even better the next day, which makes it ideal for meal prep or big gatherings.

Serve it with blue cheese crumbles, crunchy corn chips, or a swirl of sour cream, and you’ve got yourself a show-stopping bowl that’ll warm you from the inside out. Whether it’s a chilly evening or a game-day spread, Creamy Buffalo Chicken Chili is guaranteed to become a new comfort food favorite in your kitchen.