I bring together tender shredded chicken, creamy cheese, hearty beans, and tangy buffalo sauce in this slow-cooked chili that's bursting with bold flavor.

Why I’ll Love This Recipe

I love this recipe because the tangy heat of buffalo sauce pairs perfectly with creamy textures. It’s incredibly easy—everything goes into the crockpot, and it does the work while I tackle my day. Plus, it's ideal for game-day gatherings or cozy dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts (about 2 lbs – roughly 3 breasts)
Butter, cubed (¼ cup)
Buffalo sauce (⅔ cup)
Chicken broth (2 cups)
Diced onion (½ cup, about ½ small onion)
One 14.5‑oz can of fire-roasted diced tomatoes
One 15‑oz can of corn, drained
One 15‑oz can of white beans, drained
Garlic powder (1 tsp)
Cumin (1 tsp)
Dill (1 tsp)
Oregano (1 tsp)
Paprika (1 tsp)
Salt (1 tsp)
Pepper (½ tsp)
Cream cheese, room temperature (8 oz)

Directions

I place the cubed butter at the bottom of the crockpot, then add the chicken breasts on top.
Next, I pour in the buffalo sauce, chicken broth, diced onion, fire-roasted tomatoes, corn, white beans, and seasonings (garlic powder, cumin, dill, oregano, paprika, salt, and pepper).
I stir everything to combine, cover the crockpot, and cook on low for 5–6 hours or high for 3–4 hours.
Once the chicken is cooked, I remove and shred it.
I add the shredded chicken and cream cheese back into the crockpot, cooking for another 8–10 minutes until the cream cheese has melted into the chili.
I serve it hot, with my favorite toppings if I want to enhance flavor and texture.

Servings and timing

Servings: 6 people
Prep time: 10 minutes
Cook time: about 6 hours on low (or 3–4 hours on high)
Total time: approximately 6 hours 10 minutes

Variations

I can customize this chili in several ways:

To tone down the heat, I reduce the buffalo sauce and add extra chicken broth.
I love topping it with green onions, blue cheese crumbles, sour cream, cilantro, tortilla chips, avocado, or a squeeze of lime for extra brightness.
If I don’t have a crockpot, I make it on the stovetop over medium-low heat—just stirring occasionally to prevent sticking.

Storage/reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: It keeps well in a freezer-safe container for up to 3 months.
Reheat: If refrigerated, I reheat on the stovetop. If frozen, I thaw it in the fridge overnight, then heat it on the stove until warmed through.

FAQs

What if I don’t have fire-roasted tomatoes?

I use regular diced tomatoes instead—they still add flavor, though I might increase the paprika or cumin for a smoky touch.

Can I use chicken thighs instead of breasts?

Yes—I use thighs when I want juicier, richer meat. I adjust the cooking time slightly if needed.

How do I make it less spicy?

I dial back the buffalo sauce and balance it with extra chicken broth. The cream cheese also helps mellow the heat.

Can I prep this the night before?

Absolutely—I layer the ingredients in the crockpot the night before, store it in the fridge, then cook it the next day.

What are good toppings to serve with this chili?

I love green onions, blue cheese crumbles, sour cream, cilantro, tortilla chips, and avocado—maybe a lime wedge for zing.

Conclusion

I adore this Crockpot Buffalo Chicken Chili because it’s flavorful, effortless, and perfect for feeding friends, family, or just me on a busy day. Its creamy, tangy heat is customizable, and it stores well for easy reheating. I can’t wait to make it for my next game-day spread or cozy dinner night in.