Recipe Crockpot Buffalo Chicken Chili

[Alyssa Rivers]

Crockpot buffalo chicken chili is a buffalo wing lover’s dream. It has a tangy, fiery buffalo hot sauce base mixed with shredded chicken, smooth cream cheese, tender beans, and vegetables. If you love buffalo wings, you will love this chili!

Reasons You’ll Love This Recipe​

• Flavor: If you love the tangy spice of buffalo hot sauce or spicy buffalo wings, the flavors in the chili will be right up your alley.
• Easy to Make: This recipe is so simple. Throw everything in the crock pot, get through your busy day, and let it do all the work for you!
• Game Day Chili: This chili is perfect for game day! Serve it with cornbread, some twice-baked potatoes, and my favorite coleslaw for the perfect game-day meal!

Ingredients You Need for Crockpot Buffalo Chicken Chili​

The ingredients you need for this recipe are simple and ready to go! To get started, you will need chicken, cream cheese, a few canned items, an onion, and plenty of seasonings. Once you have these, you’re well on your way! Finally, for exact measurements, just scroll to the recipe card at the bottom of the post.

• Boneless Skinless Chicken Breasts: The perfect lean protein to shred and absorb all the delicious flavor.
• Butter: Adds richness and balances the heat from the buffalo sauce.
• Buffalo Sauce: Use your favorite brand or make my homemade recipe.
• Chicken Broth: Gives the chili a nice texture to keep things saucy and delicious.
• Onion: Adds a bit of savory sweetness to complement the heat.
• Canned Fire-Roasted Tomatoes: Gives the chili a smokey, sweet, acidic flavor.
• Canned Corn: The bursts of juicy sweetness from the corn is my favorite!
• Canned White Beans: Enhances the chili with its tender texture and creamy flavor.
• Garlic Powder: Any savory dish needs a nice dose of savory garlic!
• Cumin: Provides a warm flavor that makes this chili special.
• Dill: A unique herb for chili that gives it a bright, earthy flavor.
• Oregano: Adds a slightly bitter flavor that complements the other spices.
• Paprika: Gives another note of heat.
• Salt and Pepper Enhances all of the flavors!
• Room Temperature Cream Cheese: Balances the heat from the buffalo sauce and gives the chili a nice creamy texture.

Instructions for Crockpot Buffalo Chicken Chili Recipe​

You can get everything thrown in the crockpot in 10 minutes! Let the crockpot do its thing while you do your thing, and dinner will be ready when your busy day ends. It’s the perfect meal for those hectic weeknights!

1. Chicken and Butter: Place the cubed butter in the bottom of the crockpot and place the chicken in the crockpot over the butter.
2. Add: Add the buffalo sauce, chicken broth, onion, tomatoes, corn, white beans, garlic powder, cumin dill, oregano, paprika, salt, and pepper to the crockpot.
3. Stir and Cook: Stir to combine, then cover the crockpot and cook on low for 5-6 hours or high for 3-4 hours.
4. Shred: When the chicken is cooked through, remove it and shred the chicken.
5. Chicken and Cream Cheese: Add the shredded chicken back into the crockpot along with the cream cheese, then cook for another 8-10 minutes until the cream cheese is melted and stirred into the chili. Serve fresh with your favorite toppings!

Slow Cooker Buffalo Chicken Chili Tips​

This recipe is so simple and delicious, I can’t wait for you to try it. I have a few tips and recommendations below for you to make it just how you like it!

• Can’t Handle the Heat? This is a spicy recipe! You can reduce the heat a bit by reducing the amount of buffalo sauce and replace it with chicken broth.
• Topping Ideas: I like to have my bowl of buffalo chili with lots of toppings. Some ideas are green onions, blue cheese crumbles, sour cream, cilantro, tortilla chips, avocado and a lime wedge.
• Stove Top Instructions: I recommend doing this recipe in the crockpot. It controls the temperature better. If you don’t have a crockpot, then you can do this on the stove over medium-low heat. You will need to stir the soup occasionally to keep anything from burning to the bottom of the pot.

How to Properly Store and Reheat Leftovers​

This crockpot buffalo chicken chili is a great meal to make a big batch to have plenty on hand to reheat leftovers for quick lunches and dinners.

• Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
• Freeze: Store leftovers in the freezer in a freezer-safe container for up to 3 months.
• Reheat: Reheat leftovers on the stovetop in a pot if refrigerated. If frozen, place the leftovers in the fridge overnight to thaw then heat on the stove.

More Chili Recipes to Try​

If you love Chili as much as I do, then you will want to pay attention. Chili is hearty, delicious, and perfect for those cold fall and winter days. I have quite a few recipes for you to try.



Dinner

Crockpot White Chicken Chili​

6 hrs 15 mins



Dinner

Slow Cooker Chili​

6 hrs 15 mins



Dinner

Crack Chicken Chili​

6 hrs 10 mins



Dinner

Instant Pot Chili​

45 mins

Print

Crockpot Buffalo Chicken Chili​

Crockpot buffalo chicken chili is a buffalo wing lover's dream. It has a tangy, fiery buffalo hot sauce base mixed with shredded chicken, smooth cream cheese, tender beans, and vegetables. If you love buffalo wings, you will love this chili!
Course Dinner, Main Course
Cuisine American, Mexican American
Keyword buffalo chicken chili, buffalo chicken recipe, crockpot buffalo chicken chili
Prep Time 10 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 10 minutes minutes
Servings 6 people
Calories 389kcal
Author Alyssa Rivers

Ingredients​

• 2 pounds boneless skinless chicken breasts, about 3 breasts
• ¼ cup butter, cubed
• ⅔ buffalo sauce
• 2 cups chicken broth
• ½ cup diced onion, about ½ small onion
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can white beans, drained
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon dill
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces cream cheese, room temperature

Instructions​

• Place the cubed butter in the bottom of the crockpot and place the chicken in the crockpot over the butter.
• To the crockpot add the buffalo sauce, chicken broth, onion, tomatoes, corn, white beans, garlic powder, cuminm dill, oregano, paprika, salt, and pepper.
• Stir to combine, cover the crockpot, and cook on low for 5-6 hours or high for 3-4 hours.
• When the chicken is cooked through, remove it and shred the chicken.
• Add the shredded chicken and cream cheese back into the crockpot. Cook for another 8-10 minutes until the cream cheese is melted and stirred into the chili.
• Serve fresh with your favorite toppings!

Nutrition​

Calories: 389kcal | Carbohydrates: 5g | Protein: 35g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 1039mg | Potassium: 672mg | Fiber: 1g | Sugar: 3g | Vitamin A: 968IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg​

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