If you love buffalo chicken anything, you’re going to LOVE this Buffalo Chicken Chili!

This recipe originally appeared in our Stay Fit Mom Meal Prep Cookbook Volume 3, and it’s finally getting a permanent spot here on the website. It’s one of those easy, comforting recipes that’s perfect for meal prep but also makes a delicious dinner for the whole family.

We’re combining tender chicken breast, fire-roasted tomatoes, poblano peppers, celery, buffalo sauce, and cream cheese for a hearty, creamy chili with just the right amount of heat.

And the best part? You can make it in the slow cooker or Instant Pot, depending on how much time you have.

This Buffalo Chicken Chili makes 9 servings, so it’s a great option when you want lunches ready for the week or a big batch of something warm and comforting for dinner.

Why You’ll Love This Buffalo Chicken Chili

• Easy to make in the slow cooker or Instant Pot
• Loaded with lean chicken breast
• Creamy, cheesy buffalo chicken flavor
• Made with simple ingredients
• Easy to adjust the spice level
• Perfect for high-protein meal prep
• Makes 9 servings
• Delicious with all your favorite buffalo chicken toppings

What’s in Buffalo Chicken Chili?

Chicken Breast

We use 2 pounds of boneless, skinless chicken breast for this recipe.

You can cut the chicken into small, bite-sized pieces before cooking or leave the breasts whole and shred them once they’re tender.

Both methods work! I love shredded chicken because it soaks up all that creamy buffalo sauce, but diced chicken gives the chili a chunkier texture.

Buffalo Sauce

You can’t have Buffalo Chicken Chili without buffalo sauce!

I use Frank’s RedHot, but any buffalo-style hot sauce you enjoy will work.

The recipe calls for ¼ cup, which adds plenty of buffalo flavor without making the entire batch overwhelmingly spicy.

If your family likes things mild, start with a little less. If you love heat, add more!

Poblano Peppers

Poblano peppers are one of my favorite ingredients in this recipe.

They add a slightly smoky, earthy flavor and a little mild heat without making the chili too spicy.

Combined with the buffalo sauce, they give this chili a ton of flavor.

Fire-Roasted Tomatoes

Instead of regular diced tomatoes, we’re using fire-roasted tomatoes.

They add a deeper, slightly smoky flavor that pairs really well with the buffalo sauce and poblano peppers.

Onion & Celery

Yellow onion and celery give the chili extra texture and flavor.

And if you love traditional buffalo chicken wings with celery on the side, you’ll appreciate how well celery works right in the chili.

Cream Cheese

This is what makes the chili so creamy!

We use 8 ounces of ⅓-less-fat cream cheese, stirred in at the end of cooking.

It melts into the broth and buffalo sauce, creating a rich, creamy chili without needing heavy cream.

Seasonings

Chili powder, garlic powder, and smoked paprika add plenty of savory flavor and a little smokiness.

They’re simple pantry staples that work perfectly with the buffalo sauce.

Slow Cooker Buffalo Chicken Chili

If you love a good dump-and-go slow cooker meal, this recipe is for you.

Everything except the cream cheese goes directly into the slow cooker.

Cook on Low for 6–8 hours or High for approximately 4 hours, until the chicken is fully cooked and tender.

Then stir in the cream cheese until the chili is smooth and creamy.

If you left the chicken breasts whole, shred them and stir them back into the sauce.

This is one of those recipes that makes the house smell amazing while dinner practically makes itself.

Instant Pot Buffalo Chicken Chili

Forgot to start the slow cooker? No problem.

You can also make this recipe in your Instant Pot or electric pressure cooker.

Add the chicken, vegetables, tomatoes, broth, buffalo sauce, and seasonings to the pot and cook on High Pressure for 20 minutes.

Allow 10 minutes of natural pressure release before releasing the remaining pressure.

Once the chicken is cooked, stir in the cream cheese and shred or dice the chicken as needed.

You get the same creamy, flavorful Buffalo Chicken Chili without having to plan quite so far ahead.

Make It as Spicy (or Mild!) as You Want

One of the nice things about this recipe is how easy it is to adjust the heat.

If you’re cooking for kids or anyone who doesn’t love spicy food, start with less buffalo sauce. You can always add more to individual bowls after cooking.

If you like your buffalo chicken HOT, increase the sauce or drizzle a little extra Frank’s RedHot over the top before serving.

The cream cheese also helps mellow out the heat, so the finished chili is creamier and less sharp than buffalo sauce on its own.

Don’t Forget the Toppings!

This is one of those recipes where the toppings make it even better.

Some of my favorites include:

• Shredded cheddar cheese
• Plain nonfat Greek yogurt
• Diced avocado
• Sliced green onions
• Fresh cilantro
• Extra buffalo sauce
• Crumbled blue cheese
• Crushed tortilla chips

I especially love adding a dollop of Greek yogurt and some diced green onions.

The cool, creamy yogurt is delicious with the buffalo flavor, and it adds a little extra protein too.

Just remember that additional toppings aren’t included in the recipe’s listed macros.

Buffalo Chicken Chili for Meal Prep

This recipe originally came from our Meal Prep Cookbook Volume 3, so you already know it was designed with meal prep in mind.

It makes 9 servings, which means you can make a big batch and have lunches ready for several days.

Once the chili has cooled, divide it into individual meal prep containers and refrigerate.

When you’re ready to eat, microwave a serving for approximately 2–3 minutes, or until heated through.

I recommend packing any fresh toppings separately, especially avocado, Greek yogurt, and green onions.

That way, you can add them after reheating.

What to Serve With Buffalo Chicken Chili

This chili is delicious on its own, but you can easily turn it into a bigger meal depending on your needs.

Try serving it with:

• Rice
• Baked potatoes or sweet potatoes
• Cornbread
• Tortilla chips
• A side salad
• Roasted vegetables
• A warm piece of crusty bread

If you need additional carbohydrates, serving it over rice or a baked potato is an easy option.

You could even spoon it over a baked sweet potato and add some shredded cheese and Greek yogurt. SO good!

How to Store Buffalo Chicken Chili

Allow the chili to cool before transferring it to airtight containers.

Store in the refrigerator for 3–4 days.

Reheat individual servings in the microwave or warm a larger portion on the stovetop over medium-low heat.

Because the chili contains cream cheese, it may thicken in the refrigerator. If needed, add a small splash of chicken broth or water while reheating to loosen the consistency.

Can You Freeze Buffalo Chicken Chili?

Yes, although cream cheese-based soups and chilis can sometimes change texture after freezing.

For the best results, I recommend freezing the chili before adding the cream cheese.

Allow the cooked chili to cool, portion into freezer-safe containers, and freeze for up to 3 months.

When you’re ready to eat, thaw it in the refrigerator, reheat thoroughly, and stir in the cream cheese until smooth and creamy.

You can freeze the fully prepared chili too, but the sauce may separate slightly after thawing. Gentle reheating and stirring can help bring it back together.

Easy Buffalo Chicken Chili Variations

Add Beans

White beans or black beans would be a great addition if you want more fiber and carbohydrates.

Add Corn

A cup of frozen corn would add a little sweetness that pairs nicely with the buffalo sauce.

Make It Extra Creamy

Add a spoonful of Greek yogurt to your individual serving after reheating.

Add More Vegetables

Diced bell peppers, carrots, or additional celery would all work well.

Make It Spicier

Increase the buffalo sauce, add cayenne pepper, or top your bowl with extra hot sauce.

Remember that changing ingredients may affect the recipe’s nutrition information.

Frequently Asked Questions

Can I make Buffalo Chicken Chili in the slow cooker?

Yes! Add all the ingredients except the cream cheese to your slow cooker. Cook on Low for 6–8 hours or High for approximately 4 hours, until the chicken is tender. Stir in the cream cheese at the end.

Can I make Buffalo Chicken Chili in the Instant Pot?

Absolutely. This recipe includes pressure cooker instructions and cooks on High Pressure for 20 minutes, followed by a 10-minute natural release.

Is Buffalo Chicken Chili spicy?

It has some heat from the buffalo sauce and poblano peppers, but you can easily adjust the spice level. Use less buffalo sauce for a milder chili or add more for extra heat.

Can I use shredded chicken instead of diced chicken?

Yes! You can leave the chicken breasts whole during cooking and shred them before serving. Shredded chicken works especially well because it absorbs the creamy buffalo sauce.

Can I use regular cream cheese?

Yes. Regular cream cheese will work, but the calories and fat will be higher than the listed recipe.

Is Buffalo Chicken Chili good for meal prep?

Definitely! This recipe makes 9 servings and reheats easily, making it a great option for high-protein lunches or easy dinners throughout the week.

Nutrition & Macros

Makes: 9 servings

Serving Size: 270g (approximately 1 cup)

Calories: 293

Protein: 23.6g

Carbohydrates: 8.6g

Fat: 7.7g

Fiber: 1.8g

If you love buffalo chicken and need another easy meal prep recipe to add to your rotation, give this Buffalo Chicken Chili a try!

It’s creamy, comforting, full of flavor, and easy to make in either the slow cooker or Instant Pot.

And if you’re looking for even more recipes like this one, be sure to check out our Stay Fit Mom Meal Prep Cookbook Volume 3, where this recipe originally appeared alongside plenty of other easy, macro-friendly meal prep favorites.