Name: Crockpot Buffalo Chicken Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts (about 3); ¼ cup butter, cubed; ⅔ cup buffalo sauce; 2 cups chicken broth; ½ cup diced onion (about ½ small onion); 1 (14.5 oz) can fire-roasted diced tomatoes; 1 (15 oz) can corn, drained; 1 (15 oz) can white beans, drained; 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon dried dill; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 8 oz cream cheese, room temperature

Why You’ll Love This Recipe

I like this recipe because it’s simple to throw together and the crockpot does all the work. The chicken cooks low and slow until it’s tender enough to shred, and then it soaks up all the spicy buffalo flavor. The cream cheese adds a silky texture that balances out the heat, while the beans and veggies make it filling and wholesome. It’s the perfect recipe when I want something comforting but with a kick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken breasts (about 3 breasts)
¼ cup butter, cubed
⅔ cup 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 black pepper
8 ounces cream cheese, room temperature

Directions

I place the butter in the bottom of the crockpot and set the chicken breasts on top.
I add the buffalo sauce, chicken broth, onion, tomatoes, corn, beans, and all the seasonings. I stir everything to combine.
I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through.
I remove the chicken, shred it with two forks, then return it to the crockpot.
I add the cream cheese and stir until it melts into the chili, about 8–10 minutes.
I serve hot with my favorite toppings like green onions, shredded cheese, or tortilla chips.

Servings and timing

This recipe makes about 6 servings. It takes 10 minutes to prep and 6 hours to cook on low (or 3–4 hours on high), for a total time of about 6 hours 10 minutes.

Variations

Sometimes I use shredded rotisserie chicken to cut down on cook time. If I want extra heat, I add a few dashes of hot sauce or cayenne pepper. I also like swapping the white beans for black beans or kidney beans for variety. To lighten it up, I use reduced-fat cream cheese and add extra veggies like bell peppers or celery.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop or microwave, stirring to keep the creamy texture. It also freezes well for up to 2 months—I thaw it overnight in the fridge before reheating.

FAQs

Can I make this chili less spicy?

Yes, I reduce the buffalo sauce to ⅓ cup and add extra chicken broth or a splash of cream to mellow the heat.

Can I make this with chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly and add extra richness.

Can I use frozen chicken?

Yes, I can use frozen chicken breasts, but I add 30–45 minutes to the cook time and make sure the chicken reaches 165°F internally.

What toppings go best with this chili?

I like topping it with shredded cheese, ranch dressing, green onions, cilantro, or tortilla chips. Blue cheese crumbles also pair perfectly with the buffalo flavor.

Can I double this recipe?

Yes, I double the ingredients and use a large 6–8 quart crockpot. The cooking time may be slightly longer, but it still works beautifully.

Conclusion

Crockpot buffalo chicken chili is a bold, flavorful twist on classic chili that always hits the spot. I love how easy it is to prepare and how the buffalo flavor shines through in every bite. Whether I’m serving it for game day, a family dinner, or just a cozy night in, this recipe is always a hit and never lasts long.