Crockpot Buffalo Chicken Chili is an award-winning recipe that has taken top honors at neighborhood cook-offs and game day parties. It’s bold, creamy, and packed with tender chicken in every bite.
“This is the recipe that won our neighborhood chili contest. Frank’s RedHot brought the perfect kick—everyone went back for seconds!”
With creamy cheese, a kick of buffalo spice, and unbeatable comfort, this chili is your go-to for potlucks, tailgates, or cozy nights at home.
TABLE OF CONTENTS
Table of Contents
Why You’ll Love This Recipe
- Award-Winning Flavor
This chili has proven itself in competitions and family cook-offs alike. It’s bold, creamy, and unforgettable. - Incredibly Easy
Just 10 minutes of prep time and your slow cooker does the rest. It’s simple and stress-free. - Completely Versatile
Includes step-by-step instructions for the slow cooker, stovetop, and Instant Pot. Choose what works best for your schedule. - Your Chili, Your Way
Make it with shredded chicken or ground chicken depending on your texture preference. - Foolproof and Tested
This recipe is loaded with expert tips, tested variations, and clear answers to every question.
Ingredients Needed
For the Chili Base
- Chicken: Use 1.5 to 2 pounds of boneless, skinless chicken breasts or thighs for shredding. For a quicker option, 1 pound of ground chicken works well too.
- White Beans: Two 15-ounce cans of Great Northern, cannellini, or navy beans. Drain and rinse before using.
- Fire-Roasted Tomatoes: One 14.5-ounce can, drained to avoid extra liquid.
- Onion: One medium yellow onion, chopped for flavor depth.
- Chicken Broth: Use 1.5 to 2 cups of low-sodium broth for a balanced base.
- Corn (Optional): One cup of frozen or canned sweet corn adds a touch of sweetness and texture.
For the Buffalo Ranch Flavor
- Buffalo Sauce: Add between 1/4 to 1/2 cup depending on how spicy you like it. Frank’s Red Hot is a classic choice.
- Ranch Dressing Mix: One 1-ounce packet of dry ranch seasoning for signature flavor.
- Spices:
- One teaspoon onion powder
- One teaspoon garlic powder
- One teaspoon smoked paprika
- Half teaspoon celery salt
- One teaspoon onion powder
For the Creamy Finish
- Cream Cheese: One 8-ounce block of full-fat cream cheese, softened to room temperature so it melts smoothly into the chili.
For Topping and Serving (Optional but Recommended)
- Blue cheese crumbles
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Sliced green onions
- Sour cream or plain Greek yogurt
- Diced avocado
- Tortilla chips or warm cornbread on the side
How to Make Crockpot Buffalo Chicken Chili
Method 1: The Classic Slow Cooker
- Add Ingredients to the Slow Cooker
In a 6-quart slow cooker, place the chicken, drained beans, drained tomatoes, chopped onion, chicken broth, buffalo sauce, ranch seasoning, and all spices. Stir until well mixed. - Cook Until Tender
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be fully cooked and easy to shred. - Shred the Chicken
Remove the chicken and shred it with two forks on a cutting board. Return the shredded chicken to the pot. If using ground chicken, brown it separately before starting and skip this step. - Add Cream Cheese
Place the softened cream cheese into the slow cooker. Let it sit for five minutes, then stir until fully melted and blended into the chili. - Taste and Serve
Adjust seasoning if needed by adding more salt or hot sauce. Ladle into bowls and top with your favorite garnishes.
Method 2: The Quick Stovetop Version
- Cook the Chicken
In a large pot or Dutch oven over medium-high heat, add the chicken, chicken broth, buffalo sauce, ranch seasoning, and spices. Bring to a simmer. - Simmer Until Cooked
Reduce heat to low. Cover and simmer for 20 to 30 minutes until the chicken is cooked through and tender. - Shred and Combine
Remove the chicken and shred it. Return it to the pot along with the drained beans and tomatoes. - Finish with Cream Cheese
Stir in the softened cream cheese until melted and smooth. Let the chili heat for another five minutes. - Serve
Spoon into bowls and add your favorite toppings.
Method 3: The Speedy Instant Pot
- Load the Instant Pot
Add the chicken, broth, buffalo sauce, ranch seasoning, spices, and tomatoes to the pot. Do not add beans or cream cheese at this stage. - Pressure Cook
Seal the lid and set to cook on high pressure for 15 minutes. - Release Pressure
Let the pressure release naturally for 10 minutes, then do a quick release for any remaining steam. - Shred and Finish
Open the lid. Remove and shred the chicken, then stir it back in. Add the drained beans and softened cream cheese. Stir until smooth and heated through. - Serve
Dish out and top as desired.
Pro Tips for Chili Cook-Off Success
Create a Creamier Texture Without Extra Dairy
Use an immersion blender to blend about one cup of the beans and broth before adding the shredded chicken back in. This gives the chili a naturally thick and creamy texture without needing extra cream.
Balance the Flavors
If the buffalo sauce brings too much heat or tang, stir in a cup of sweet corn. It adds a subtle sweetness that rounds out the spice and acidity.
Adjust the Spice Level to Taste
For a milder chili, start with a smaller amount of buffalo sauce and taste before adding more. For extra heat, add an extra splash of hot sauce or a pinch of cayenne pepper right before serving.
Use Fresh Ingredients for Maximum Flavor
Freshly chopped onion, quality chicken, and good broth make a noticeable difference in the final dish.
Let It Rest Before Serving
Once cooked, let the chili sit for five to ten minutes before serving. This allows the flavors to meld and thicken just slightly for the best texture.
The Best Toppings and Sides for Serving
Toppings That Make Every Bowl Better
Add flavor, texture, and freshness with any of these popular toppings:
- Blue cheese crumbles for a bold and tangy finish
- Shredded cheddar cheese for classic comfort
- Chopped fresh cilantro for brightness
- Sliced green onions for a mild bite
- A dollop of sour cream or plain Greek yogurt to cool the heat
- Diced avocado for a creamy contrast
Perfect Sides to Serve With
This chili pairs beautifully with:
- Crunchy tortilla chips for dipping
- Warm cornbread to soak up the creamy broth
- Crusty bread if you want something heartier
- A side salad to keep things balanced and fresh
How to Store, Freeze, and Reheat
Storing Leftovers
Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to four days. Reheat portions as needed.
Freezing for Later
For the best texture after freezing, prepare the chili without adding the cream cheese. Let it cool and place it in freezer-safe containers or zip-top freezer bags. Label with the date and store for up to three months.
Reheating Instructions
To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat or use the microwave in short bursts, stirring occasionally. If the chili was frozen without cream cheese, stir in the softened cream cheese once the chili is fully hot. Mix until smooth and creamy.
Crockpot Buffalo Chicken Chili
Ingredients
Method
- In a 6-quart slow cooker, combine chicken, beans, tomatoes, onion, broth, buffalo sauce, ranch seasoning, and spices. Stir well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked and tender.
- Remove chicken, shred with forks, and return to the pot. If using ground chicken, brown before adding at the start.
- Add softened cream cheese. Let sit for 5 minutes, then stir until fully melted and blended.
- Taste and adjust seasoning. Serve with your favorite toppings like cheddar, blue cheese, sour cream, or green onions.
Notes
Conclusion
This crockpot buffalo chicken chili isn’t just good. It’s a winner. From its creamy texture to the bold buffalo flavor, every bite delivers comfort and heat in the best way. Whether you’re feeding a game day crowd or just want a low-effort dinner that tastes like a celebration, this recipe has your back.
If you try it, leave a comment and a star rating below. Your feedback helps others and keeps great recipes coming.
Don’t forget to share your creation on Pinterest or tag your chili masterpiece on Facebook.
What toppings or tweaks did you try? Let us know in the comments.
if you want more dinner recipes, click the links
- aisharecipes.com/dinner
- The Ultimate 30-Minute Skillet Lasagna
- Easy Chicken Pot Pie Casserole with Biscuits
- Street Corn Chicken Rice Bowl
Frequently Asked Questions (FAQ)
How can I make my buffalo chicken chili thicker?
Blend about one cup of the beans and broth using an immersion blender before adding the chicken back in. This creates a naturally creamy texture without extra ingredients. You can also simmer the chili uncovered for a few minutes to reduce excess liquid.
Can I make this chili dairy-free?
Yes, you can skip the cream cheese or replace it with a dairy-free cream cheese alternative. Make sure to check that your ranch seasoning is also dairy-free or use a homemade mix of dried herbs and spices.
What other beans can I use?
Great Northern, cannellini, and navy beans all work well. You can also use pinto beans or black beans if that’s what you have on hand. Each type brings a slightly different texture and flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use certified gluten-free ranch seasoning and buffalo sauce. Always double-check product labels to be sure.
Can I use pre-cooked rotisserie chicken?
Absolutely. Shred the rotisserie chicken and add it during the last 15 minutes of cooking just to heat through. This saves time and still gives great flavor.
How can I make my buffalo chicken chili thicker?
Blend about one cup of the beans and broth using an immersion blender before adding the chicken back in. This creates a naturally creamy texture without extra ingredients. You can also simmer the chili uncovered for a few minutes to reduce excess liquid.
Can I make this chili dairy-free?
Yes, you can skip the cream cheese or replace it with a dairy-free cream cheese alternative. Make sure to check that your ranch seasoning is also dairy-free or use a homemade mix of dried herbs and spices.
What other beans can I use?
Great Northern, cannellini, and navy beans all work well. You can also use pinto beans or black beans if that’s what you have on hand. Each type brings a slightly different texture and flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use certified gluten-free ranch seasoning and buffalo sauce. Always double-check product labels to be sure.
Can I use pre-cooked rotisserie chicken?
Absolutely. Shred the rotisserie chicken and add it during the last 15 minutes of cooking just to heat through. This saves time and still gives great flavor.
