If you’re looking for the ultimate cozy meal, this Buffalo Chicken Chili Crockpot recipe is here to save the day! Combining the bold flavors of buffalo sauce with tender chicken, creamy textures, and hearty ingredients, this Buffalo Chicken Chili is perfect for fall nights, game days, or anytime you crave comfort food with a spicy kick. Whether you call it Buffalo White Chicken Chili, Chicken Chili Soup, or just a delicious Slow Cooker Buffalo Chicken Chili, this dish is guaranteed to be a hit.
From creamy and mild to extra spicy, this versatile Chicken Crockpot Recipe is customizable to fit your family’s taste buds. It’s one of those Fall Chicken Recipes that’ll make your home smell amazing all day long while the Slow Cooker Chicken Chili simmers away. If you love Buffalo Chicken Meals, this is your new favorite!
With the ease of a Crockpot Recipe and the irresistible flavor of buffalo sauce, this dish checks all the boxes for fans of Spicy Crockpot Recipes, Crockpot Soups, or hearty Chile Recipes. Ready to make the most flavorful Crockpot White Chicken Chili? Let’s dive in and create the best Creamy Chicken Chili you’ve ever tasted!
Why You’ll Love This Recipe
- Super Easy: No fancy ingredients or complicated steps here. Just dump, cook, and enjoy!
- Packed with Flavor: The tanginess of buffalo sauce, the creaminess of melted cheese—it’s like a party in a bowl.
- Feeds a Crowd: Whether it’s for game day or family dinner, this recipe can easily stretch to serve everyone.
- Kid-Friendly: My kids love it with just a little less spice (and a LOT more cheese on top).
What You’ll Need
Here’s a quick list of ingredients. Don’t worry, most of these are pantry staples!
- Chicken: 2-3 boneless, skinless chicken breasts (or thighs if you like them juicier).
- Buffalo Sauce: ½ cup (or more if you like it spicy).
- Chicken Broth: 2 cups to keep it nice and soupy.
- Diced Tomatoes: 1 can (14 oz), juice included.
- Black Beans: 1 can, drained and rinsed.
- Corn: 1 cup frozen or 1 can (drained).
- Cream Cheese: 8 oz (this makes it soooo creamy).
- Ranch Dressing Mix: 1 packet for that classic ranch flavor.
- Spices: Chili powder, garlic powder, paprika, salt, and pepper to taste.
- Optional Toppings: Shredded cheese, green onions, sour cream, tortilla chips, or a drizzle of extra buffalo sauce.
Step-by-Step Instructions
Let’s break it down step by step. Trust me, it’s foolproof!
Step 1: Prep Your Crockpot
First, grab your crockpot and plop the chicken breasts right at the bottom. You don’t even have to cut them—they’ll get super tender and shred beautifully later.
Step 2: Add the Good Stuff
Pour in your buffalo sauce and chicken broth. Then, dump in the diced tomatoes, black beans, and corn. Sprinkle the ranch dressing mix and spices all over the top. No need to mix just yet—it’ll all come together as it cooks.
Step 3: Set It and Forget It
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. The chicken will get juicy and tender, soaking up all that flavor.
Step 4: Shred the Chicken
About 30 minutes before serving, take the chicken out and shred it with two forks. This part is so satisfying! Pop the shredded chicken back into the crockpot.
Step 5: Make It Creamy
Add the cream cheese and stir until it’s melted and blended into the chili. This is the game-changer—it makes everything velvety smooth.
Step 6: Serve It Up
Scoop the chili into bowls and load it up with your favorite toppings. My kids love it with a handful of tortilla chips for crunch, while I go for green onions and extra buffalo sauce.
A Few Mom Hacks
- Mild Version: If your kids aren’t into spicy food, just use less buffalo sauce and add a splash of cream to tone it down.
- Time Saver: Chop and prep your ingredients the night before so all you have to do in the morning is toss them in the crockpot.
- Leftovers: This chili is even better the next day! Pack it for lunches or freeze it for a quick dinner later.
Why My Family Loves It
As a mom of three—one daughter, a son, and my youngest daughter—I’m always looking for meals that make everyone happy. This Buffalo Chicken Chili is a winner every time. My son loves to dunk crackers in it, and my oldest daughter piles hers high with cheese. Even my little one, who’s a bit picky, can’t resist it with a dollop of sour cream.
FAQs About Crockpot Buffalo Chicken Chili
Can I make this recipe spicier or milder?
Absolutely! If you like it extra spicy, add more buffalo sauce or a pinch of cayenne pepper. For a milder version, reduce the buffalo sauce and stir in some extra cream cheese or a splash of heavy cream to tone down the heat.
Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken works great! Shred the cooked chicken and add it to the crockpot during the last hour of cooking. This way, it absorbs all the delicious flavors without overcooking.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. This chili also freezes well for up to 3 months—just thaw it overnight in the fridge before reheating.
Can I double the recipe for a large crowd?
Absolutely! Just make sure your crockpot is big enough to handle the extra ingredients. If not, split the recipe between two crockpots.
Crockpot Buffalo Chicken Chili
Crockpot Buffalo Chicken Chili
Ingredients
- 2-3 boneless, skinless chicken breasts
- ½ cup buffalo sauce adjust to taste
- 2 cups chicken broth
- 1 can 14 oz diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup frozen corn or 1 can, drained
- 8 oz cream cheese
- 1 packet ranch dressing mix
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Green onions
- Sour cream
- Tortilla chips
- Drizzle of buffalo sauce
Instructions
Prep the Base:
- Place chicken breasts in the bottom of your crockpot.
Add Ingredients:
- Pour in buffalo sauce, chicken broth, diced tomatoes, black beans, and corn. Sprinkle ranch dressing mix, chili powder, garlic powder, paprika, salt, and pepper on top.
Cook:
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
Shred Chicken:
- Remove chicken breasts, shred with two forks, and return to the crockpot.
Make It Creamy:
- Add cream cheese and stir until melted and well combined.
Serve:
- Ladle into bowls, add your favorite toppings, and enjoy!
Notes
- Adjust buffalo sauce based on your spice preference.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
There you have it! This Buffalo Chicken Chili Crockpot recipe is the perfect blend of bold flavors, creamy textures, and spicy warmth that makes it a standout among Buffalo Chicken Meals. Whether you’re looking for a cozy family dinner or a crowd-pleasing dish for game day, this Buffalo Chicken Chili Recipe has got you covered.
From the tangy kick of buffalo sauce to the hearty comfort of Chicken Chili Soup, this dish hits all the right notes. It’s one of those Crockpot Recipes Buffalo Chicken fans will adore and a must-try for anyone who loves Spicy Crockpot Recipes. Whether you call it Crockpot Buffalo Chicken Chili, Buffalo White Chicken Chili, or just a delicious Chicken Chili Crockpot creation, it’s bound to become a favorite in your home.
So grab your crockpot, whip up this amazing Crockpot Chili, and let the compliments roll in. Don’t forget to share your thoughts, tweaks, or toppings in the comments below—I’d love to hear how you make this Creamy Buffalo Chicken Chili your own! Happy cooking!
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