Why You’ll Love This Recipe
- Full of spicy, savory buffalo flavor
- Easy to prepare with minimal prep time
- Perfect for parties, potlucks, or meal prep
- High in protein and customizable to your spice level
- Can be made dairy-free or low-carb
- Delicious with all your favorite chili toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Canned diced tomatoes
- Tomato sauce
- Frank’s RedHot or your favorite buffalo wing sauce
- White beans (cannellini or Great Northern), drained and rinsed
- Black beans or kidney beans (optional)
- Celery, diced
- Carrots, diced
- Onion, chopped
- Garlic, minced
- Chicken broth
- Chili powder
- Cumin
- Paprika
- Salt and pepper
- Cream cheese or ranch dressing (optional for creaminess)
- Optional toppings: blue cheese crumbles, shredded cheddar, green onions, sour cream
Directions
- Place chicken, diced tomatoes, tomato sauce, buffalo sauce, beans, celery, carrots, onion, garlic, broth, and spices into the crock pot.
- Stir everything together, cover, and cook on low for 6–8 hours or high for 3–4 hours.
- Once the chicken is fully cooked and tender, remove it from the crock pot and shred with two forks.
- Return the shredded chicken to the pot and stir well.
- If using, add cream cheese or ranch dressing to mellow out the heat and create a creamier consistency. Stir until fully combined and melted.
- Cook for another 10–15 minutes, then taste and adjust seasoning.
- Serve hot with your favorite toppings.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: 6–8 hours (mostly hands-off)
Variations
- Make it dairy-free by omitting cream cheese and cheese toppings
- Use ranch or blue cheese dressing for a creamy, tangy flavor
- Add quinoa or rice to bulk it up
- Swap white beans for chickpeas or black beans
- Make it extra spicy with jalapeños or a few dashes of hot sauce
- Use ground chicken instead of whole chicken breasts for a quicker texture
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat on the stovetop over medium heat or in the microwave for 1–2 minutes per serving
- Freeze for up to 3 months in individual containers; thaw overnight in the fridge before reheating
FAQs
Can I make this chili less spicy?
Yes, reduce the amount of buffalo sauce or use a mild version to cut down the heat.
What’s the best buffalo sauce to use?
Frank’s RedHot is a classic, but any buffalo wing sauce you enjoy will work.
Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken during the last 30 minutes of cooking to warm through.
Is this chili keto-friendly?
It can be if you skip the beans and avoid sweetened sauces—add more veggies and protein instead.
What toppings go best with buffalo chicken chili?
Try blue cheese crumbles, cheddar cheese, green onions, sour cream, or tortilla chips.
Can I make this on the stovetop?
Yes, simmer all ingredients (except dairy) for about 30–40 minutes. Add cream cheese at the end and stir to combine.
How do I thicken the chili?
Let it simmer uncovered for a bit longer, or mash some of the beans to add thickness.
Can I use frozen chicken?
Yes, just make sure it cooks thoroughly to an internal temperature of 165°F.
What kind of beans work best?
White beans are ideal, but you can mix in black beans, kidney beans, or even pinto beans.
Is this recipe good for meal prep?
Absolutely. It stores and reheats very well, making it perfect for lunches or dinners throughout the week.
Conclusion
Crock Pot Buffalo Chicken Chili is a spicy, satisfying dish that combines all the best parts of buffalo wings and chili in one cozy bowl. With its bold flavor, easy prep, and customizable toppings, this recipe is a must-try for chili lovers and buffalo sauce fans alike. Great for game days, family dinners, or meal prepping, it’s sure to become a go-to in your crockpot rotation.
PrintCrock Pot Buffalo Chicken Chili
Crock Pot Buffalo Chicken Chili is a spicy, protein-packed twist on classic chili, featuring shredded chicken, beans, veggies, and bold buffalo sauce. It’s perfect for game day, potlucks, or cozy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/2 cup Frank’s RedHot or buffalo wing sauce (adjust to taste)
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) black beans or kidney beans (optional), drained and rinsed
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 oz cream cheese or 1/4 cup ranch dressing (optional)
- Optional toppings: blue cheese crumbles, shredded cheddar, green onions, sour cream, tortilla chips
Instructions
- Place chicken, diced tomatoes, tomato sauce, buffalo sauce, beans, celery, carrots, onion, garlic, chicken broth, and spices into the crock pot.
- Stir to combine, then cover and cook on low for 6–8 hours or high for 3–4 hours.
- Once chicken is cooked through and tender, remove and shred with two forks.
- Return shredded chicken to the crock pot and stir well.
- If using, add cream cheese or ranch dressing and stir until melted and fully combined.
- Cook for an additional 10–15 minutes to allow flavors to meld.
- Taste and adjust seasoning as needed.
- Serve hot with desired toppings.
Notes
- Reduce buffalo sauce for a milder chili or add more for extra heat.
- Use rotisserie chicken for quicker prep—add during last 30 minutes.
- Skip the dairy for a lighter, dairy-free version.
- Chili thickens as it sits; mash beans or simmer uncovered to thicken further.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 95mg
