Easy Crockpot Buffalo Chicken Chili

Introduction

If you’re a fan of buffalo chicken wings and crave the cozy satisfaction of a big bowl of chili, then this Crockpot Buffalo Chicken Chili is about to become your new favorite comfort food. It’s the best of both worlds—zesty buffalo sauce with tender shredded chicken, blended with beans, corn, and creamy cheese for a hearty dish that warms you from the inside out. The best part? The slow cooker does most of the work, leaving you free to enjoy your day while dinner cooks itself.

My recipe story

I first stumbled upon the idea of buffalo chicken chili during a football Sunday when I wanted something different from the usual chili recipes. Everyone at home loves buffalo wings, but they can be a bit messy for game-day snacking. That’s when the lightbulb moment happened—why not transform that classic flavor into a hearty chili? The result was this Crockpot Buffalo Chicken Chili, and let me tell you, it was an instant hit. It’s been requested at family gatherings, potlucks, and chilly weeknights ever since. The recipe has evolved over time with tweaks to the spices, beans, and toppings, but the core buffalo kick has always remained.

Ingredient breakdown

One of the best things about this chili is that it uses pantry staples and simple ingredients that you may already have on hand. The base of the chili starts with boneless, skinless chicken breasts that slowly cook until tender and easy to shred. Using a crockpot ensures the chicken absorbs all the flavors of the sauce and spices.

The beans are an essential part of any chili, and in this recipe, they add both texture and nutrition. You’ll use a combination of white beans and kidney beans for a nice balance. Corn brings sweetness and extra body, while diced tomatoes with green chilies provide both freshness and a mild kick.

The real star, of course, is the buffalo sauce. Choose your favorite brand for the spice level you love. Cream cheese and shredded cheddar add creaminess that balances the heat, making the chili indulgent and satisfying without being overpowering. Together, these ingredients create a chili that’s spicy, creamy, and downright addictive.

Equipment you’ll need

• 6-quart slow cooker or crockpot
• Wooden spoon or silicone spatula
• Can opener
• Measuring cups and spoons
• Mixing bowl (optional for toppings)
• Two forks for shredding chicken

Step-by-step directions

Step 1: Prepare the crockpot base. Place your chicken breasts directly into the bottom of the slow cooker. Add the drained beans, corn, diced tomatoes with chilies, buffalo sauce, and chicken broth. Give everything a gentle stir to combine, making sure the chicken is nestled in the mixture. This ensures even cooking and lets the chicken soak up maximum flavor as it cooks.

Step 2: Slow cook until tender. Cover the crockpot with its lid and set it to cook on low for 6–7 hours or on high for 3–4 hours. During this time, the chicken will become tender and the flavors will meld together. The low and slow cooking process is key to allowing the buffalo sauce and spices to infuse deeply into the meat and beans.

Step 3: Shred the chicken. Once the chicken is cooked through, remove the breasts from the slow cooker and transfer them to a cutting board or plate. Use two forks to shred the chicken into bite-sized pieces. This step should be effortless since the chicken will be tender and practically falling apart.

Step 4: Add creaminess. Return the shredded chicken back into the crockpot and stir in the cream cheese. The heat of the chili will melt the cream cheese into the mixture, giving it a rich and velvety texture. Add shredded cheddar at this stage for extra creaminess if desired.

Step 5: Final touches. Stir everything together until smooth and creamy. Taste the chili and adjust seasoning if needed—add a pinch of salt, extra buffalo sauce for more spice, or a splash of ranch dressing for balance. Allow the chili to cook uncovered for another 10–15 minutes to thicken slightly before serving.

Step 6: Garnish and enjoy. Serve the chili hot, topped with your favorite garnishes such as diced green onions, crumbled blue cheese, jalapeños, tortilla chips, or a dollop of sour cream. Every topping adds its own flair, making each bowl customizable and fun to eat.

Variations & substitutions

This chili is versatile, and you can easily adapt it to your taste. Swap out chicken breasts for chicken thighs if you prefer darker, juicier meat. For a lower-carb version, omit the beans and add extra vegetables like bell peppers or zucchini. If you like more heat, use a spicier buffalo sauce or add diced jalapeños. For a milder version, cut back on the buffalo sauce and add more cream cheese to mellow the spice. Vegetarian? Replace the chicken with extra beans or plant-based protein crumbles—it’s just as hearty and flavorful.

Storage, freezing & make-ahead

Leftovers store beautifully, making this recipe perfect for meal prep. Transfer cooled chili into airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally. To make ahead, prepare the chili base in the crockpot, refrigerate overnight, then cook fresh the next day. The flavors deepen over time, so it may taste even better on the second day.

Serving ideas & pairings

This chili is a meal in itself, but it pairs wonderfully with sides. Serve it with warm cornbread, garlic bread, or even over a baked potato for a twist. For game-day spreads, set up a chili bar with toppings like shredded cheese, sour cream, avocado slices, and tortilla chips. It also pairs nicely with crisp salads or roasted vegetables for a balanced plate. If you’re entertaining, serve it alongside sliders or nachos for the ultimate party menu.

FAQ

Can I use rotisserie chicken instead of raw chicken?
Yes! Just reduce the cooking time since the chicken is already cooked. Add it in during the last hour of cooking.

What kind of buffalo sauce should I use?
Use your favorite brand. For mild heat, choose a classic sauce; for extra spice, go for a hot version.

Can I make this without cream cheese?
Yes, though the chili will be less creamy. You can substitute with Greek yogurt, sour cream, or omit it altogether.

How do I make it thicker?
Cook uncovered for 15–20 minutes at the end or add a cornstarch slurry to thicken the chili to your desired consistency.

Is this recipe gluten-free?
Yes, as long as your buffalo sauce and broth are certified gluten-free.

Final thoughts

This Crockpot Buffalo Chicken Chili is everything you want in a comfort food dish—easy, flavorful, and versatile. It’s a recipe that works just as well for weeknight dinners as it does for entertaining friends and family. With its bold flavors, creamy texture, and customizable toppings, it’s bound to become a regular in your household. Whether you’re enjoying it during football season, a chilly winter evening, or just craving something hearty, this chili delivers every single time. Give it a try, and don’t be surprised if it quickly becomes your new go-to recipe.

Crockpot Buffalo Chicken Chili

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• Author: Sarah White
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Spicy buffalo chicken meets hearty chili in this creamy, comforting slow cooker meal. Perfect for game day or cozy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts

• 1 can (15 oz) white beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (10 oz) diced tomatoes with green chilies

• 1 cup buffalo wing sauce

• 2 cups chicken broth

• 1 block (8 oz) cream cheese, cubed

• 1 cup shredded cheddar cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

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Instructions

• Place chicken breasts in the bottom of the slow cooker. Add beans, corn, diced tomatoes, buffalo sauce, broth, and seasonings. Stir gently to combine.

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

• Remove chicken from the crockpot and shred it with two forks. Return shredded chicken to the slow cooker.

• Stir in cream cheese and cheddar until melted and creamy. Adjust seasonings to taste.

• Serve hot with your favorite toppings like green onions, blue cheese crumbles, tortilla chips, or sour cream.

Notes

Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months. Thicken by cooking uncovered for 15 minutes before serving if desired.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American