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Crock Pot Buffalo Chicken Chili

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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.

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

  1. Place chicken, diced tomatoes, tomato sauce, buffalo sauce, beans, celery, carrots, onion, garlic, chicken broth, and spices into the crock pot.
  2. Stir to combine, then cover and cook on low for 6–8 hours or high for 3–4 hours.
  3. Once chicken is cooked through and tender, remove and shred with two forks.
  4. Return shredded chicken to the crock pot and stir well.
  5. If using, add cream cheese or ranch dressing and stir until melted and fully combined.
  6. Cook for an additional 10–15 minutes to allow flavors to meld.
  7. Taste and adjust seasoning as needed.
  8. 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

Find it online: https://thefamilycooking.com/crock-pot-buffalo-chicken-chili/