I am a huge fan of any recipe that combines two of my favorite comfort foods, and this Crockpot Buffalo Chicken Chili is a perfect example. It takes the zesty, spicy flavor of buffalo chicken wings and marries it with the hearty, comforting nature of a classic chili. The result is a creamy, savory, and incredibly satisfying meal that is perfect for game day or a cozy weeknight dinner.
You are going to fall in love with this recipe because it’s a “dump and go” crockpot meal that delivers an incredible amount of flavor with minimal effort. The ground chicken, beans, and corn create a hearty base, while the buffalo wing sauce and ranch dressing mix provide that signature tangy, spicy kick. A block of cream cheese melted in at the end gives the chili a luxuriously creamy finish that perfectly balances the heat.
The Ingredients for Your Buffalo Chicken Chili
- 1 pound ground chicken
- 15 oz canned white navy beans, drained and rinsed
- 14.5 oz can fire roasted tomatoes, drained
- 2 cups chicken broth
- 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles (optional)
How to Create Your Crockpot Buffalo Chicken Chili
Step 1: Brown the Chicken
First, in a skillet over medium-high heat, cook the ground chicken until it’s fully browned. Drain off any excess fat. This step is optional but recommended, as it adds a deeper, more savory flavor to the finished chili.
Step 2: Combine Ingredients in the Crockpot
Transfer the browned ground chicken to your crockpot. Add the drained and rinsed navy beans, the drained fire-roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir everything together until well combined.
Step 3: Slow Cook to Perfection
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. This long, slow simmer allows all the flavors to meld together into a rich and complex chili.
Step 4: Add the Creamy Finish
About 30 minutes before you’re ready to serve, add the block of cream cheese to the crockpot. You can cube it up to help it melt faster. Cover the crockpot again and let the cream cheese melt into the chili, stirring occasionally until it’s fully incorporated and the chili is smooth and creamy. Taste the chili and add more buffalo sauce if you’d like it spicier. Serve hot, topped with blue cheese crumbles if desired.
My Best Tips for This Buffalo Chicken Chili
My Secret for the Best Flavor
Using a packet of dry ranch dressing mix is a simple hack that adds a huge amount of flavor to this chili. It provides a perfect blend of herbs and seasonings that complements the tangy buffalo sauce and creates that classic “buffalo chicken” flavor profile without having to measure out multiple different spices.
Adjust the Spice to Your Liking
The amount of heat in this chili is easily customizable. I recommend starting with the smaller amount of buffalo wing sauce (¼ cup). After the chili has cooked and the cream cheese is melted in, give it a taste. If you want more of a spicy kick, you can stir in more buffalo sauce a tablespoon at a time until you reach your perfect level of heat.
Don’t Skip the Toppings
While the chili is delicious on its own, the toppings are what really take it over the top. The pungent, salty flavor of blue cheese crumbles is a classic pairing with buffalo sauce and adds a wonderful contrast to the creamy chili. A drizzle of ranch dressing or a dollop of sour cream would also be fantastic.
Delicious Variations to Try
This Crockpot Buffalo Chicken Chili is wonderfully versatile. If you don’t have ground chicken, you can use two boneless, skinless chicken breasts instead. Just place them in the crockpot whole and then shred them with two forks at the end of the cooking time. For a different texture, you could use other types of beans like cannellini or Great Northern beans. To sneak in more vegetables, feel free to add some diced celery or shredded carrots to the crockpot along with the other ingredients.
FAQs
Can I make this on the stovetop?
Yes, absolutely! To make this on the stovetop, brown the chicken in a large Dutch oven or pot. Add all the other ingredients (except the cream cheese), bring the mixture to a simmer, then reduce the heat, cover, and let it cook for at least 30 minutes. Stir in the cream cheese at the end until it’s melted and creamy.
Can I use a different kind of cheese?
While cream cheese provides the signature creamy texture, you could also stir in some shredded cheddar or Monterey Jack cheese at the end along with or instead of the cream cheese for a different cheesy flavor.
How do I store and reheat leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools. To reheat, you can warm it in a pot on the stovetop over low heat, adding a splash of chicken broth or milk to loosen it up to your desired consistency.
Crockpot Buffalo Chicken Chili
- Total Time: 255
- Yield: 8 servings 1x
Description
This Crockpot Buffalo Chicken Chili takes the zesty, spicy flavor of buffalo chicken wings and marries it with the hearty, comforting nature of a classic chili. It’s a “dump and go” slow cooker meal that delivers incredible flavor with minimal effort. A block of cream cheese melted in at the end provides a luxuriously creamy finish that perfectly balances the heat.
Ingredients
1 pound ground chicken
15 oz canned white navy beans, drained and rinsed
14.5 oz can fire roasted tomatoes, drained
2 cups chicken broth
1/4 – 1/2 cup buffalo wing sauce
1 package ranch dressing mix
1 cup frozen corn kernels
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dried cilantro
1/4 teaspoon salt
8 oz cream cheese
Blue cheese crumbles (optional, for serving)
Instructions
Brown the Chicken:
In a skillet over medium-high heat, cook the ground chicken until fully browned. Drain off any excess fat. (This step is optional but recommended for deeper flavor).
Combine Ingredients in the Crockpot:
Transfer the browned chicken to your crockpot. Add the navy beans, fire-roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn, and all spices. Stir to combine.
Slow Cook to Perfection:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours to allow the flavors to meld.
Add the Creamy Finish:
About 30 minutes before serving, add the block of cream cheese to the crockpot. Cover and let it melt, stirring occasionally until the chili is smooth and creamy. Taste and add more buffalo sauce if desired. Serve hot.
Notes
Stovetop Method:
If you prefer, you can make this on the stovetop. Brown the chicken in a large Dutch oven, then add all other ingredients except the cream cheese. Simmer for at least 30 minutes, then stir in the cream cheese at the end until melted and creamy.
Chicken Variation:
Instead of ground chicken, you can use 1-1.5 pounds of boneless, skinless chicken breasts. Place them in the crockpot whole and shred the cooked chicken with two forks before adding the cream cheese.
Toppings are Key:
This chili is best served with classic buffalo chicken accompaniments. Top with blue cheese crumbles, a drizzle of ranch dressing, or shredded cheddar to complete the dish.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course, Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 980mg
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg
Keywords: crockpot buffalo chicken chili, slow cooker chili, chicken chili, easy weeknight dinner, game day food, creamy chili
