Hearty Crockpot Buffalo Chicken Chili Dinner

Introduction

If you’re looking for a hearty, comforting meal that delivers a spicy kick and creamy goodness in every bite, Crockpot Buffalo Chicken Chili is about to become your new favorite. This recipe blends the bold heat of buffalo sauce with tender shredded chicken, beans, and creamy cheese for a one-pot dish that feels like comfort food with a spicy edge. Perfect for weeknights, tailgating, or cozy family dinners, this slow-cooked chili requires minimal prep and leaves you with maximum flavor. Plus, it’s versatile enough to adapt to your family’s taste preferences, whether you like it extra spicy or mild and creamy.

My recipe story

This Crockpot Buffalo Chicken Chili was born out of my love for classic buffalo chicken wings and my obsession with making hearty, fuss-free meals in my slow cooker. On a chilly Sunday afternoon, I wanted something warm and satisfying that still carried the bold flavor of my favorite game-day snack. That’s when I decided to merge buffalo chicken flavors into a slow-cooked chili, letting the heat of buffalo sauce mingle with beans, veggies, and creamy cheese. The result was a dish my whole family raved about, and it quickly became a regular on our dinner rotation—especially during football season and cold-weather months.

Over time, I’ve tweaked this recipe to strike the perfect balance between spice and comfort, ensuring it pleases both buffalo sauce enthusiasts and those who prefer their heat a little tamer. It’s one of those recipes that feels indulgent yet comes together effortlessly, and it always disappears fast at parties and potlucks.

Ingredient breakdown

The beauty of this Crockpot Buffalo Chicken Chili is that it uses simple, everyday ingredients you probably already have in your pantry or fridge. The star of the dish is, of course, the chicken. Boneless, skinless chicken breasts or thighs work perfectly here, as they become fall-apart tender after hours of slow cooking. Once shredded, the chicken soaks up the tangy buffalo sauce, making each bite flavorful and juicy.

To balance the spice, we add creamy white beans, corn, and fire-roasted tomatoes, which provide heartiness and texture. The beans contribute protein and creaminess, while the corn adds a subtle sweetness that balances the heat. Cream cheese is the secret ingredient that ties everything together, giving the chili a rich, velvety texture without overpowering the buffalo flavor. Finally, ranch seasoning or a touch of ranch dressing enhances the tangy, herby notes, bringing the chili full circle into the ultimate comfort food.

And let’s not forget the buffalo sauce itself. Whether you prefer mild or blazing hot, you can easily adjust the amount to fit your family’s preferences. The sauce is what gives this chili its signature flavor, transforming an ordinary chicken chili into a crowd-pleasing favorite with a spicy twist.

Equipment you’ll need

• 6-quart slow cooker or Crockpot
• Cutting board and sharp knife
• Mixing spoon or ladle
• Measuring cups and spoons
• Two forks (for shredding chicken)
• Airtight containers for leftovers

Step-by-step directions

Step 1: Prepare your ingredients. Dice the onions, drain and rinse the beans, and measure out the buffalo sauce, broth, and seasonings. Having everything prepped ahead of time makes it easy to layer the ingredients directly into your slow cooker without any stress or last-minute chopping.

Step 2: Layer into the Crockpot. Place the chicken breasts at the bottom of the slow cooker, then add in the beans, corn, fire-roasted tomatoes, onion, buffalo sauce, broth, and seasonings. Stir gently to combine, making sure the chicken is covered with liquid for even cooking.

Step 3: Slow cook to perfection. Cover with the lid and cook on low for 6–8 hours or high for 3–4 hours. The chicken will become tender and easy to shred while the flavors slowly meld into a rich, hearty chili base.

Step 4: Shred the chicken. Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the Crockpot, stirring it into the chili so it absorbs all the bold buffalo flavors.

Step 5: Add creaminess. Just before serving, stir in the softened cream cheese until it melts completely into the chili. This step creates a silky, velvety texture that balances out the heat of the buffalo sauce.

Step 6: Garnish and enjoy. Ladle the chili into bowls and top with your favorite garnishes such as blue cheese crumbles, shredded cheddar, sour cream, or green onions. Serve warm with cornbread, tortilla chips, or crusty bread for the ultimate comfort meal.

Variations & substitutions

This Crockpot Buffalo Chicken Chili is versatile, making it easy to adapt to your taste. If you prefer a milder chili, reduce the buffalo sauce and increase the broth slightly. For extra heat, add diced jalapeños or a pinch of cayenne pepper. If you’re not a fan of cream cheese, substitute with Greek yogurt or sour cream for a lighter but still creamy finish.

You can also experiment with different beans—black beans or kidney beans work just as well as white beans. For a low-carb option, swap the beans for cauliflower rice or extra vegetables. And if you want to make it vegetarian, simply omit the chicken and use more beans or plant-based protein alternatives.

Storage, freezing & make-ahead

Buffalo Chicken Chili stores beautifully, making it a great meal prep option. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze the chili in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave. The flavors often deepen after a day or two, making the leftovers even more delicious. If you’re planning ahead, you can also prep all ingredients and store them in the fridge the night before, then just dump everything into your Crockpot in the morning.

Serving ideas & pairings

This chili pairs perfectly with a wide range of sides and toppings. Classic garnishes include shredded cheddar, blue cheese crumbles, sour cream, and diced green onions. For a heartier meal, serve with cornbread muffins, garlic bread, or tortilla chips for dipping. A crisp green salad with ranch dressing complements the bold flavors beautifully. And for game-day spreads, pair this chili with other finger foods like buffalo wings, sliders, or nachos to keep the buffalo theme going strong.

FAQ

Can I use rotisserie chicken instead of raw chicken?
Yes! If you’re short on time, shred rotisserie chicken and add it during the last hour of cooking to soak up the flavors.

What kind of buffalo sauce works best?
Frank’s RedHot is the classic choice, but any buffalo wing sauce you enjoy will work in this recipe.

Can I make this recipe dairy-free?
Absolutely. Use dairy-free cream cheese or coconut milk for creaminess without dairy.

How can I make it spicier?
Add diced jalapeños, cayenne pepper, or extra hot buffalo sauce for more heat.

Is this chili gluten-free?
Yes, as long as you use gluten-free buffalo sauce and ranch seasoning, this recipe is naturally gluten-free.

Final thoughts

Crockpot Buffalo Chicken Chili is the ultimate blend of bold flavor and cozy comfort. With just a few minutes of prep, the slow cooker does all the hard work, leaving you with a creamy, spicy, and satisfying meal that everyone will love. Whether you’re hosting a game-day gathering, planning an easy weeknight dinner, or simply craving something warm and comforting, this chili checks all the boxes. Try it once, and it’s sure to become a staple in your kitchen rotation.

Crockpot buffalo chicken chili

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

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Description

A creamy, spicy, and hearty chili with tender shredded chicken, beans, and buffalo sauce slow-cooked to perfection. Perfect for game day or cozy dinners.

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Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs

• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes

• 1 cup frozen corn

• 1 small onion, diced
• 3 cups chicken broth

• 3/4 cup buffalo wing sauce (adjust to taste)

• 1 packet ranch seasoning mix
• 8 oz cream cheese, softened

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika
• Salt and black pepper, to taste

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Instructions

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

3. Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.

4. Remove chicken, shred with two forks, then return to the slow cooker.
5. Stir in cream cheese until melted and fully incorporated.

6. Taste and adjust seasonings, then serve hot with toppings like blue cheese, cheddar, or green onions.

Notes

 For a milder version, use less buffalo sauce and more broth. Leftovers keep well in the fridge for up to 4 days or can be frozen for 3 months. Serve with cornbread, tortilla chips, or a crisp salad.

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