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Crockpot buffalo chicken chili is a buffalo wing lover’s dream. It has a sharp taste, a fiery buffalo hot sauce base mixed with shredded chicken, smooth cream cheese, tender beans, and vegetables. If you like buffalo wings, you’ll love this chili!
Reasons You’ll Love This Recipe
- Flavor: If you like the tangy spice of buffalo hot sauce or spicy buffalo wings, the chili flavor will be to your liking.
- Easy to Make: This recipe is very simple. Throw it all in the crock pot, skip your busy day, and let it all do the work for you!
- Game Day Chili: This chili is perfect for game day! Serve with cornbread, 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 use! To start, you’ll need chicken, cream cheese, some canned goods, onions, and lots of spices. Once you have it, you’re good to go! Lastly, for exact measurements, just scroll to the recipe card at the bottom of the post.
- Boneless Skinless Chicken Breasts: The perfect lean protein to crush and absorb all the delicious flavors.
- Butter: Adds richness and balances the heat of buffalo sauce.
- Buffalo Sauce: Use your favorite brand or make my recipe.
- Chicken broth: Gives a good texture to chilies so they remain tasty and delicious.
- Onion: Adds a hint of savory sweetness to complement the heat.
- Canned Fire Roasted Tomatoes: Gives a smokey, sweet and sour taste to chilies.
- Canned Corn: The burst of juicy sweetness from the corn is my favorite!
- Canned White Beans: Enhances the flavor of chilies with its mild texture and mild flavor.
- Garlic Powder: Any savory dish needs a generous amount of savory garlic!
- Cumin: Provides a warm taste that makes this chili sauce special.
- Dill: A unique ingredient for chili peppers that provides a bright, earthy flavor.
- Oregano: Adds a slightly bitter taste that complements other spices.
- Paprika: Provides another hot tone.
- Salt and pepper Improves all flavors!
- Room Temperature Cream Cheese: Balances the heat of the buffalo sauce and gives the chili a nice creamy texture.
Crockpot Buffalo Chicken Chili Recipe Instructions
You can have it all in the crockpot in 10 minutes! Let the crockpot do its thing while you do your chores, and dinner will be ready when your busy day is over. This is the perfect meal for busy weeknights!
- Chicken and Butter: Place the cubed butter in the bottom of the crockpot and place the chicken in the crockpot on top of the butter.
- Add: Add buffalo sauce, chicken stock, onions, tomatoes, corn, white beans, garlic powder, cumin dill, oregano, paprika, salt, and pepper to the crockpot.
- Stir and Cook: Stir until combined, then cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours.
- Tear: When the chicken is cooked, remove and shred the chicken.
- Chicken and Cream Cheese: Put the shredded chicken back into the crockpot with the cream cheese, then cook for another 8-10 minutes until the cream cheese has 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 some tips and recommendations below so you can make it your own!
- Can’t Handle the Heat? This is a spicy recipe! You can reduce the heat a bit by reducing the amount of buffalo stock and replacing it with chicken stock.
- Top Ideas: I love a bowl of buffalo chili sauce with lots of toppings. Some ideas are green onions, blue cheese, sour cream, cilantro, tortilla chips, avocado, and lime wedges.
- Stove Top Instructions: I recommend making this recipe in the crockpot. This controls the temperature better. If you don’t have a crockpot, you can cook it on the stove over medium-low heat. You need to stir the soup occasionally so that it doesn’t burn to the bottom of the pot.
How to Properly Store and Reheat Leftovers
This crockpot buffalo chicken chili is a great meal to make in large batches to have plenty on hand to reheat leftovers for quick lunches and dinners.
- Cool: Store leftovers in the refrigerator 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 stove in a saucepan if cooling. If frozen, put leftovers in the refrigerator overnight to thaw, then heat on the stove.
More Chili Recipes to Try
If you love Chili’s as much as I do, then you’ll definitely want to pay attention. Chili is hearty, delicious, and perfect for fall and winter. I have a few recipes for you to try.
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Place the diced butter in the bottom of the crockpot and place the chicken in the crockpot on top of the butter.
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To the crockpot add the buffalo sauce, chicken stock, onions, tomatoes, corn, white beans, garlic powder, cumin dill, oregano, paprika, salt, and pepper.
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Stir until combined, cover crockpot, and cook on low for 5-6 hours or on high for 3-4 hours.
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When the chicken is cooked, remove and shred the chicken.
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Add the shredded chicken and cream cheese back to the crockpot. Cook for another 8-10 minutes until the cream cheese is melted and stirred into the chili.
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Serve fresh with your favorite toppings!
Calories: 389kcalCarbohydrate: 5GProteins: 35GFat: 25GSaturated fat: 13GPolyunsaturated fats: 2GMonounsaturated fats: 7GTrans Fat: 0.3GCholesterol: 157mgSodium: 1039mgPotassium: 672mgFiber: 1GSugar: 3Gvitamin A: 968IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Nutritional information is calculated automatically, so should only be used as an estimate.
