Crockpot Buffalo Chicken Chili

By Tyla | Last modified on Oct 9, 2025

Featured in: Dinner

So you know how buffalo chicken wings are basically crack in food form? Now imagine all those flavors in a warm, cozy chili that cooks itself while you’re at work or binge-watching your favorite show. This Crockpot Buffalo Chicken Chili is what happens when comfort food meets game day snacks, and honestly, it’s a total game-changer. We’re talking tender shredded chicken swimming in a creamy, spicy tomato base with beans, corn, and just enough buffalo sauce to make your taste buds sing without setting your mouth on fire. Top it with blue cheese crumbles and ranch drizzle, and you’ve got yourself a bowl of pure happiness. My coworkers literally mobbed me when I brought this to the potluck. One guy asked if he could marry it. The chili, not me.

Why You’ll Love This Recipe

Your crockpot does all the work while you live your life
Buffalo wing flavor without the mess or deep fryer
Perfect for meal prep, game days, or feeding a crowd
Sneaky way to get veggies into picky eaters
Leftovers taste even better the next day
One pot, minimal effort, maximum flavor

The Good Stuff You’ll Need

For the Chili Base:

1.5 lbs boneless skinless chicken breasts or thighs
1 can (15 oz) white beans (Great Northern or cannellini), drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 cup frozen corn kernels
1 large onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced

For the Buffalo Flavor:

1/2 cup buffalo wing sauce (Frank’s RedHot is classic)
3 cups chicken broth
1 packet (1 oz) ranch seasoning mix
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
Salt and pepper to taste

For the Creamy Finish:

4 oz cream cheese, cubed
1/2 cup heavy cream or half-and-half

For the Toppings Bar:

Blue cheese crumbles (non-negotiable if you’re a purist)
Ranch dressing for drizzling
Shredded cheddar cheese
Chopped green onions
Diced celery for crunch
Tortilla chips or crackers for scooping
Extra hot sauce for the brave souls

Let’s Do This

Step 1: Dump and Go (Seriously)

Place chicken breasts in the bottom of your crockpot. They can be frozen – we don’t judge.

Add both types of beans, diced tomatoes with their juice, tomato sauce, corn, onion, celery, carrots, and garlic.

Pour in buffalo sauce and chicken broth.

Sprinkle in ranch seasoning, chili powder, cumin, paprika, salt, and pepper.

Give it a good stir to distribute the seasonings.

Step 2: Set It and Forget It

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Seriously, that’s it. Go do literally anything else with your day.

Your house will smell absolutely amazing in a few hours.

Step 3: Shred That Chicken

About 30 minutes before serving, remove chicken from crockpot.

Shred with two forks – it should fall apart easily if it’s cooked right.

Return shredded chicken to the crockpot and stir it back into the chili.

Step 4: Make It Creamy

Add cubed cream cheese and heavy cream to the crockpot.

Stir until cream cheese melts and everything gets silky smooth.

Let it cook on HIGH for another 15-20 minutes to blend all those flavors.

Taste and adjust seasonings – more buffalo sauce? More salt? You’re the boss.

Step 5: Serve and Watch It Disappear

Ladle into bowls and let everyone go crazy with toppings.

The blue cheese and ranch combo is classic, but do you.

Serve with tortilla chips, crackers, or crusty bread for maximum scooping action.

Step 6: Bask in the Glory

Accept the compliments that will definitely be coming your way.

Try not to eat three bowls in one sitting (but we won’t judge if you do).

Serving Suggestions

Perfect for game day spreads, tailgating, or cozy weeknight dinners.

Serve in bread bowls for extra indulgence points.

Make it a loaded chili bar with all the toppings laid out.

Pair with a cold beer or iced tea to cool down the buffalo heat.

Switch It Up

Extra Spicy: Use hot buffalo sauce and add diced jalapeños or cayenne pepper.

Lighter Version: Skip the cream cheese, use Greek yogurt instead of heavy cream, and load up on veggies.

Turkey Time: Use ground turkey instead of chicken for a different texture.

Veggie Loaded: Add bell peppers, zucchini, or whatever vegetables need to be used up.

White Chili Style: Skip the tomatoes and add more beans and chicken broth for a white buffalo chili.

Make-Ahead Tips

This chili freezes beautifully for up to 3 months – just leave out the cream cheese until you reheat.

Prep all your veggies the night before and store in the fridge for super quick morning assembly.

Leftovers keep for 4-5 days in the fridge and taste even better as flavors meld.

Double the batch and freeze half for future you to thank present you.

Questions People Actually Ask

Q: Can I use rotisserie chicken? A: Absolutely! Just shred it and add it in the last hour of cooking. Super easy shortcut.

Q: What if I don’t like spicy food? A: Use mild buffalo sauce and add more ranch seasoning. You can always add heat, can’t take it away!

Q: Can I make this on the stovetop? A: Yep! Simmer everything for 45 minutes to an hour until chicken is tender and shreds easily.

Q: What if my chili is too thick? A: Add more chicken broth until you reach your desired consistency.

Q: Can I skip the cream cheese? A: You can, but it adds amazing creaminess. Try sour cream or Greek yogurt as alternatives.

Q: What’s the best buffalo sauce to use? A: Frank’s RedHot is classic, but use whatever you love. Taste it first to gauge heat level!