Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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).
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
Nutrition
- Calories: ~320 kcal
- Carbohydrates: ~26g
- Protein: ~28g