Crockpot Buffalo Chicken Chili

Introduction

If you’re a fan of bold flavors, creamy textures, and easy weeknight dinners, then this Crockpot Buffalo Chicken Chili is going to be a recipe you’ll make on repeat. Combining the zesty heat of buffalo sauce with tender shredded chicken, beans, and a creamy base, this chili delivers a hearty and flavorful meal with minimal effort. Perfect for game day gatherings, cozy weeknight dinners, or meal prep, this dish is sure to become a family favorite.

My Recipe Story

Buffalo chicken has always been one of my go-to flavors. Whether it’s wings, dips, or sandwiches, there’s just something irresistible about that spicy tang paired with a creamy finish. One chilly evening, I wanted something more comforting than wings but with the same flavor punch. That’s when the idea of transforming buffalo chicken into a slow-cooked chili came to mind. After a few test runs with different bean combinations and spice levels, this Crockpot Buffalo Chicken Chili was born. It’s now one of my most requested dishes for potlucks, football Sundays, and even casual family dinners. Plus, it’s a recipe that feels indulgent but is secretly packed with protein and nutrients.

Why You’ll Love This Recipe

• Effortless cooking: Simply load the ingredients into your crockpot, set it, and let the slow cooker do all the work.
• Bold flavors: The spicy tang of buffalo sauce combined with creamy cheese and beans creates the perfect flavor balance.
• Versatile: Great for weeknight dinners, game days, or meal prepping for the week.
• Family-friendly: Easily adjust the spice level to suit your family’s preferences.
• Protein-packed: With chicken and beans, it’s a hearty and filling meal that keeps you satisfied.

Ingredient Breakdown

The beauty of this Crockpot Buffalo Chicken Chili lies in its simple yet flavorful ingredients. At the heart of the dish is boneless, skinless chicken breast or thighs. Chicken breast keeps the recipe lean, while thighs add extra richness and tenderness. Either option works beautifully in a slow cooker.

Buffalo sauce is the star of the show, lending a spicy and tangy kick that elevates the chili from ordinary to extraordinary. Choose a brand you love, or make your own for even more control over flavor and heat. Cream cheese and shredded cheddar bring creaminess, which helps mellow the heat and give the chili a luscious texture. Beans—typically white beans or cannellini—add heartiness and additional protein, while corn adds subtle sweetness that balances the spice.

Finally, aromatics like onion, garlic, and a blend of spices bring depth to the chili. A touch of ranch seasoning or dry ranch mix can also be included, which complements buffalo flavors beautifully and adds a zesty herb profile that keeps each bite exciting.

Equipment You’ll Need

• Crockpot or slow cooker (6-quart recommended)
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing spoon or ladle
• Cheese grater (if shredding your own cheese)
• Airtight containers for storage

Step-by-Step Directions

1. Prepare your ingredients: Start by dicing the onion, mincing the garlic, and draining and rinsing the beans. This quick prep ensures your ingredients are ready to go straight into the crockpot without fuss.
2. Layer the chicken and vegetables: Place the chicken breasts or thighs into the bottom of your slow cooker. Add the diced onion, garlic, beans, and corn on top. This layering allows the chicken to cook evenly while soaking up all the flavors from the surrounding ingredients.
3. Add the liquids and seasonings: Pour in the buffalo sauce and chicken broth. Sprinkle in your spices and ranch seasoning mix if using. Stir gently to combine without disturbing the chicken too much. This mixture will create the flavorful base for your chili.
4. Slow cook to perfection: Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken will become tender and juicy, absorbing the bold buffalo flavor while the beans and corn soften into the creamy broth.
5. Shred the chicken: Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken back into the chili and stir well. This step ensures the chicken is evenly distributed throughout the dish.
6. Add creaminess: Stir in the cream cheese and shredded cheddar. The heat from the chili will melt the cheese, creating a luscious and creamy texture that perfectly balances the spice. Mix until smooth and well combined.
7. Taste and adjust: Give the chili a taste and adjust with salt, pepper, or additional buffalo sauce if desired. Let it simmer on warm for another 10–15 minutes to allow the flavors to meld before serving.
8. Serve and enjoy: Ladle the chili into bowls and garnish with your favorite toppings such as extra cheddar, green onions, ranch drizzle, or crumbled blue cheese for an authentic buffalo touch.

Variations & Substitutions

If you prefer a milder chili, cut back on the buffalo sauce and replace part of it with extra chicken broth. For a spicier kick, add diced jalapeños, hot sauce, or extra cayenne pepper. You can also experiment with beans—black beans or pinto beans work just as well as white beans. If you want a lower-carb version, omit the beans entirely and add extra vegetables like diced zucchini or cauliflower rice.

For a dairy-free option, use coconut cream in place of cream cheese and skip the cheddar or replace it with a dairy-free cheese alternative. Ground chicken or turkey can also be used in place of whole chicken breasts—simply brown it in a skillet before adding to the crockpot for best results.

Expert Tips & Troubleshooting

• Use softened cream cheese: This ensures it blends smoothly into the chili without leaving lumps.
• Don’t overcook: Chicken can become dry if left too long on high heat. Stick to the suggested times for best results.
• Adjust spice gradually: Start with less buffalo sauce and add more to taste at the end—it’s easier to increase heat than reduce it.
• Shred chicken carefully: Shred the chicken finely for a better distribution of flavor and texture throughout the chili.

Storage, Freezing & Make-Ahead

This Crockpot Buffalo Chicken Chili stores wonderfully. Place leftovers in an airtight container and refrigerate for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much. For freezing, portion the chili into freezer-safe bags or containers, leaving room for expansion, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

To make ahead, simply prep all your ingredients the night before and store them in the fridge. In the morning, dump everything into the crockpot and let it cook while you go about your day. It’s a stress-free way to enjoy a homemade meal after a busy schedule.

Serving Ideas & Pairings

This chili is incredibly versatile when it comes to serving. For a game day spread, serve it with tortilla chips or crusty bread for dipping. A side salad with a creamy ranch dressing complements the bold flavors perfectly. You can also spoon the chili over baked potatoes or rice for a hearty twist. Garnishes like avocado slices, chopped cilantro, and extra cheese take it to the next level. And of course, pair it with a cold beer, sparkling water, or even a crisp cider for the ultimate experience.

FAQ

Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to cook the aromatics first, then pressure cook the chicken and beans for 12–15 minutes. Finish with cream cheese and cheddar after releasing pressure.

What type of buffalo sauce should I use?
Any brand works, but choose one you already love. For milder heat, go with a medium buffalo sauce. For extra spice, pick a hot version.

Can I make this recipe vegetarian?
Absolutely. Swap the chicken for extra beans or lentils and use vegetable broth. The buffalo flavor will still shine through beautifully.

Do I need to pre-cook the chicken?
Nope! The beauty of this recipe is that raw chicken cooks perfectly in the crockpot. Just make sure it reaches an internal temperature of 165°F before shredding.

Can I double this recipe?
Yes, as long as your crockpot is large enough. Double the ingredients, cook for the same amount of time, and you’ll have plenty to serve a crowd.

Final Thoughts

Crockpot Buffalo Chicken Chili is the perfect recipe for anyone who loves bold, comforting flavors without spending hours in the kitchen. With its creamy texture, spicy kick, and effortless slow cooker method, it’s a dish you’ll come back to again and again. Whether you’re serving it for a family dinner, a game day feast, or meal prepping for the week, this chili delivers every time. Don’t forget to top it with your favorite garnishes and pair it with sides that enhance its bold personality. Give it a try—you’ll soon see why this recipe has become such a favorite in my kitchen.

Crockpot Buffalo Chicken Chili

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• Author: Sarah White
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Spicy, creamy, and comforting Crockpot Buffalo Chicken Chili made with tender chicken, beans, buffalo sauce, and cheese. Perfect for game day or family dinners.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts (or thighs)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cans (15 oz each) white beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 3 cups chicken broth

• 1 cup buffalo wing sauce

• 1 packet ranch seasoning mix (optional)

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon salt (adjust to taste)

• 8 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• Optional toppings: green onions, crumbled blue cheese, sour cream, avocado

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Instructions

1. Place chicken breasts in the bottom of your crockpot. Add onion, garlic, beans, and corn on top.

2. Pour in chicken broth and buffalo sauce, then sprinkle in ranch seasoning and spices. Stir gently.

3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked.

4. Remove chicken, shred with two forks, and return it to the crockpot. Stir to combine.

5. Add softened cream cheese and shredded cheddar, stirring until smooth and creamy.

6. Taste and adjust seasoning. Let simmer on warm for 10–15 minutes before serving.

7. Serve hot with desired toppings such as green onions, ranch drizzle, or crumbled blue cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of broth or milk. Delicious served with crusty bread, tortilla chips, or over baked potatoes.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American