Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

2 lb boneless skinless chicken breasts
1 tbsp olive oil + 2 tbsp unsalted butter
1 large yellow onion, 1 large carrot, 2 ribs celery (all diced)
4 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (28 oz) crushed tomatoes (preferably fire-roasted)
1 can (4 oz) diced mild green chiles, drained
2 cups low-sodium chicken broth
2/3 cup buffalo wing sauce, divided
3 oz crumbled blue cheese, plus extra for topping
1/2 cup heavy cream or half-and-half
2 tsp kosher salt, 1 tsp black pepper
Smoked paprika, cumin, oregano, bay leaf
Optional garnishes: sliced green onions, chopped parsley, sliced celery, extra buffalo sauce

Do This

1. Season chicken with 1 tsp salt and 1/2 tsp pepper. Dice onion, carrot, celery; mince garlic.
2. In a large pot, heat oil and butter over medium heat. Sauté onion, carrot, and celery 5–6 minutes, then add garlic and spices for 1 minute.
3. Stir in crushed tomatoes, green chiles, beans, 2 cups broth, 1/3 cup buffalo sauce, bay leaf, and seasoned chicken.
4. Bring to a gentle boil, reduce to low, cover, and simmer 18–22 minutes, until chicken reaches 165°F and is easy to shred.
5. Remove chicken, shred with two forks, and return to the pot. Simmer uncovered 5–10 minutes to thicken.
6. Turn heat to low. Stir in heavy cream, remaining 1/3 cup buffalo sauce, and 3 oz crumbled blue cheese until just melted. Do not boil.
7. Taste and adjust seasoning. Serve hot, topped with extra blue cheese, green onions, sliced celery, and a drizzle of buffalo sauce.

Why You’ll Love This Recipe

All the flavors of buffalo wings and blue cheese dip, but in a cozy, one-pot chili.
Shredded chicken, creamy beans, and tangy buffalo sauce make a hearty yet approachable bowl.
Easy to scale up for game day, and leftovers reheat beautifully.
Customizable heat level and lots of fun topping options for the table.

Grocery List

Produce: 1 large yellow onion, 1 large carrot, 2 ribs celery (plus extra for garnish), 4 cloves garlic, 3–4 green onions, fresh parsley or cilantro (optional), 1 lemon (optional).
Dairy: Unsalted butter, heavy cream or half-and-half, crumbled blue cheese.
Pantry: Olive oil, kosher salt, black pepper, smoked paprika, ground cumin, dried oregano, cayenne pepper (optional), 1 can (28 oz) crushed tomatoes, 2 cans (15 oz each) white beans, 1 can (4 oz) diced mild green chiles, low-sodium chicken broth, buffalo wing sauce, Worcestershire sauce, bay leaf, tortilla chips or crusty bread (for serving, optional).

Full Ingredients

For the Buffalo Chicken Chili

2 lb boneless skinless chicken breasts (about 3 large breasts)
2 tsp kosher salt, divided (plus more to taste)
1 tsp freshly ground black pepper, divided
1 tbsp olive oil
2 tbsp unsalted butter
1 large yellow onion, diced (about 1 1/2 cups)
1 large carrot, diced (about 3/4 cup)
2 ribs celery, diced (about 3/4 cup)
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper (optional, for extra heat)
1 can (4 oz) diced mild green chiles, drained
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
1 can (28 oz) crushed tomatoes (fire-roasted if available)
2 cups low-sodium chicken broth
2/3 cup buffalo wing sauce, divided (such as Frank’s-style buffalo wing sauce)
1 tbsp Worcestershire sauce
1 bay leaf
1/2 cup heavy cream or half-and-half
3 oz crumbled blue cheese (about 3/4 cup), plus more for topping
1–2 tbsp fresh lemon juice or 1 tbsp apple cider vinegar (optional, for brightness)

For Serving & Garnish (Optional but Recommended)

Additional crumbled blue cheese
3–4 green onions, thinly sliced
1–2 ribs celery, very thinly sliced
Chopped fresh parsley or cilantro
Extra buffalo sauce, for drizzling
Tortilla chips, cornbread, or crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Pat the chicken breasts dry with paper towels. Sprinkle both sides with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Set aside while you prepare the vegetables so the seasoning can start to sink in.

Dice the onion, carrot, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse and drain the white beans, drain the green chiles, and crumble the blue cheese if it is not already crumbled. Having everything ready makes the cooking process smooth and relaxed.

Step 2: Build the Flavor Base with Aromatics

In a large, heavy-bottomed pot or Dutch oven (at least 5 quarts), heat the olive oil and butter over medium heat until the butter is melted and foamy. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 5–6 minutes, until the vegetables soften and the onion turns translucent but does not brown too deeply.

Stir in the minced garlic, smoked paprika, cumin, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This quick toasting step wakes up the spices and lays down a flavorful base for the chili.

Step 3: Add Liquids, Beans, and Chicken

Pour in the crushed tomatoes and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pot. Add the drained green chiles and the rinsed white beans. Stir in 1/3 cup of the buffalo sauce, the Worcestershire sauce, and the bay leaf.

Nestle the seasoned chicken breasts into the liquid, making sure they are mostly submerged. Increase the heat to medium-high and bring the pot just up to a gentle boil. As soon as it starts to bubble, reduce the heat to low so the mixture simmers at a gentle, steady bubble.

Cover the pot with a lid and simmer for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F in the thickest part. Avoid a vigorous boil, which can make the chicken tough and the chili splashy.

Step 4: Shred the Chicken and Thicken the Chili

Once the chicken is cooked, turn the heat down to low and use tongs to transfer the breasts to a large plate or shallow bowl. Let them rest for 3–5 minutes, just until they are cool enough to handle.

While the chicken rests, remove the lid and let the chili simmer uncovered over low to medium-low heat. This helps it thicken slightly as some of the liquid reduces. Stir occasionally to prevent sticking.

Shred the chicken using two forks, pulling it into bite-sized pieces. Return the shredded chicken to the pot, along with any juices that collected on the plate. Stir well and let the chili simmer uncovered for another 5–10 minutes, until it reaches your desired thickness. If it becomes too thick, add a splash of extra broth or water (2–4 tablespoons at a time) to loosen it.

Step 5: Finish with Buffalo Sauce, Blue Cheese, and Cream

With the heat on low, stir in the remaining 1/3 cup buffalo sauce and the heavy cream or half-and-half. Let the chili warm through for 1–2 minutes, but do not let it boil vigorously after adding the cream.

Add 3 oz crumbled blue cheese to the pot and stir gently until it is just melted and distributed, 1–2 minutes. The blue cheese will slightly thicken and enrich the chili while adding that classic tangy, savory flavor. If you like a brighter finish, stir in 1–2 tablespoons of fresh lemon juice or 1 tablespoon apple cider vinegar. Taste and adjust with additional salt and pepper as needed.

Step 6: Serve with Toppings

Ladle the buffalo chicken chili into warm bowls. Top each serving with a generous sprinkle of extra crumbled blue cheese, sliced green onions, and thinly sliced celery. Add chopped fresh parsley or cilantro for color and freshness if you like.

For a true “buffalo wings” feel, drizzle a little extra buffalo sauce over the top. Serve hot with tortilla chips, cornbread, or crusty bread for dipping. The contrast of creamy, tangy chili with crisp, cool celery and the sharp bite of blue cheese makes every spoonful satisfying.

Step 7: Adjust Heat and Consistency (Optional)

If you prefer a spicier chili, stir in additional buffalo sauce or a pinch more cayenne a little at a time, tasting as you go. Remember that heat will build as you eat, and the blue cheese mellows it slightly.

For a thicker chili, continue to simmer uncovered over low heat, stirring occasionally, for an additional 5–10 minutes. For a looser, more soup-like bowl, simply stir in extra chicken broth or water, 1/4 cup at a time, until it looks perfect to you.

Pro Tips

Use gentle heat for tender chicken. Keeping the simmer low and steady (rather than a hard boil) helps the chicken stay moist and shred easily instead of becoming dry or stringy.
Add the blue cheese at the end. Stir it in over low heat and avoid boiling afterward. This keeps the blue cheese creamy and prevents it from separating or becoming grainy.
Adjust buffalo sauce in two stages. Cooking some in builds deep flavor; adding more at the end lets you control the final heat and tang to your taste.
Fire-roasted tomatoes add a smoky note. If you can find them, they nicely complement the smoked paprika and buffalo flavors.
Garnish for contrast. The crunchy celery, fresh herbs, and sharp blue cheese on top balance the rich, spicy chili underneath, so do not skip the toppings if you can help it.

Variations

Slow Cooker Version: Sauté the onion, carrot, celery, garlic, and spices in a skillet as directed, then transfer to a slow cooker. Add tomatoes, broth, beans, green chiles, 1/3 cup buffalo sauce, Worcestershire, bay leaf, and seasoned chicken. Cook on LOW for 4–5 hours, shred the chicken, then stir in cream, remaining buffalo sauce, and blue cheese during the last 15–20 minutes.
Lighter Turkey Chili: Use 2 lb ground turkey instead of chicken breasts. Brown the turkey in the pot first, season with salt and pepper, then proceed with the recipe, skipping the shredding step. Simmer until the flavors meld and finish as directed.
Extra Cheesy Ranch Twist: Add 1–2 tbsp dry ranch seasoning mix along with the spices, and stir in an extra ounce or two of blue cheese at the end for an even more “buffalo dip” vibe.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors often deepen and improve by the next day, making this an excellent make-ahead meal. To freeze, portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot (about 10–15 minutes). You can also reheat individual portions in the microwave in 60–90 second bursts, stirring in between. If the chili thickens in the fridge, loosen it with a splash of broth or water as it warms. For the best texture, you can reserve a small amount of blue cheese and fresh toppings to add just before serving reheated portions.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe), prepared with heavy cream: about 430 calories; 38 g protein; 18 g carbohydrates; 21 g fat; 6 g saturated fat; 6 g fiber; 7 g sugar; 1,450 mg sodium (this will vary depending on your buffalo sauce, broth, and blue cheese brands). For a lighter bowl, use half-and-half instead of heavy cream and choose reduced-sodium broth and buffalo sauce.

Buffalo Chicken Chili with Blue Cheese Crumbles