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Crockpot Buffalo Chicken Chili

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This Crockpot Buffalo Chicken Chili brings together the fiery zest of buffalo sauce and the hearty goodness of chili in one delicious slow cooker recipe.

Ingredients

Scale

🐔 Proteins & Dairy:

2 pounds boneless, skinless chicken breasts (about 3 large breasts)

¼ cup butter, cubed

8 ounces cream cheese, softened (can use dairy-free)

🥫 Pantry Staples:

⅔ cup buffalo sauce (like Frank’s RedHot)

2 cups chicken broth (low sodium recommended)

1 (14.5 oz) can fire-roasted diced tomatoes

1 (15 oz) can corn, drained

1 (15 oz) can white beans (e.g., Great Northern or Cannellini), drained

🧅 Vegetables & Seasonings:

½ cup diced onion (about ½ of a small onion)

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon dill

1 teaspoon oregano

1 teaspoon paprika (smoked or sweet)

1 teaspoon salt

½ teaspoon black pepper

Instructions

  1. Prepare your slow cooker: Add the cubed ¼ cup butter to the bottom of a 6–7 quart crockpot.

  2. Add chicken: Lay 2 pounds chicken breasts directly over the butter.

  3. Layer in remaining ingredients (except cream cheese):

    • Pour in ⅔ cup buffalo sauce

    • Add 2 cups chicken broth

    • Stir in ½ cup diced onion, 1 can fire-roasted tomatoes, 1 can drained corn, and 1 can drained white beans.

    • Sprinkle in garlic powder, cumin, dill, oregano, paprika, salt, and black pepper.

  4. Stir gently to combine the ingredients without disturbing the chicken too much.

  5. Cover and cook:

    • Low for 5–6 hours

    • High for 3–4 hours

  6. Shred the chicken: Remove the cooked chicken, shred it with two forks, then return it to the crockpot.

  7. Add cream cheese: Stir in the 8 oz cream cheese and let it melt for another 8–10 minutes until fully incorporated and smooth.

  8. Serve hot with toppings of choice!

Notes

  • Spice level: This chili has a medium heat level. Adjust the amount of buffalo sauce based on your spice preference.

  • Dairy-free option: Use dairy-free cream cheese or coconut cream for a plant-based version.

  • Using rotisserie chicken: Add pre-cooked chicken during the last hour of cooking.

  • Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

  • Thickening: For a thicker consistency, mash a few of the beans before serving or add less broth.

  • Serving ideas: Excellent on its own or served over rice, baked potatoes, or tortilla chips.

Find it online: https://claradelish.com/crockpot-buffalo-chicken-chili/