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Crockpot Buffalo Chicken Chili


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

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.


Ingredients

Scale
  • 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


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