Crockpot Buffalo Chicken Chili

This Crockpot Buffalo Chicken Chili is a bold and flavorful twist on traditional chili, combining shredded chicken, creamy beans, and spicy Buffalo sauce for the ultimate comfort meal. Perfect for game day or a cozy weeknight dinner!

Origin Crockpot Buffalo Chicken Chili

Buffalo chicken flavors originated in Buffalo, New York, where the famous Buffalo wings were first served. This chili version combines the classic spicy-tangy Buffalo sauce with slow-cooked chicken and beans, creating a hearty and delicious meal.

What I Love About This Recipe

This chili is effortless to make—just toss everything in the crockpot and let it cook! The balance of heat from the Buffalo sauce, creaminess from the beans, and richness from the ranch and cheese makes it incredibly satisfying. It’s also customizable—you can make it mild or extra spicy, add extra veggies, or even swap the chicken for turkey.

Also Read : Fresh Salmon Cakes

Crockpot Buffalo Chicken Chili

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

472

kcal

Ingredients

• 2 boneless, skinless chicken breasts

• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

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

• 1 (15 oz) can fire-roasted diced tomatoes

• 1 cup frozen corn

• 2 cups low-sodium chicken broth

• ½ cup Buffalo sauce (adjust to taste)

• 1 packet ranch seasoning mix

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• 4 oz cream cheese, cubed

• ½ cup shredded cheddar cheese (plus more for topping)

• Chopped green onions and cilantro for garnish

Directions

• Add chicken breasts to the crockpot.
• Pour in the white beans, black beans, diced tomatoes, frozen corn, and chicken broth.
• Stir in the Buffalo sauce, ranch seasoning mix, chili powder, garlic powder, onion powder, and smoked paprika.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the crockpot.
• Stir in cubed cream cheese and shredded cheddar, letting them melt into the chili.
• Serve warm, garnished with extra cheese, chopped green onions, and cilantro.

Notes

• For extra spice, add more Buffalo sauce or diced jalapeños.
• Use rotisserie chicken for a quicker version—just add it in the last hour.
• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.