Name: Crockpot Buffalo Chicken Chili
Prep time: 10 min
Cook time: PT-488256H54M8S
Total time: 5 h 10 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts (about 3 large breasts); 1/4 cup butter, cubed; 8 ounces cream cheese, softened (or dairy-free alternative); 2/3 cup buffalo sauce (e.g., Frank’s RedHot); 2 cups low-sodium chicken broth; 1 (14.5-oz) can fire-roasted diced tomatoes; 1 (15-oz) can corn, drained; 1 (15-oz) can white beans (e.g., Great Northern or Cannellini), drained; 1/2 cup diced onion (about 1/2 small onion); 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon dill; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper

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I love how this recipe combines the fiery kick of buffalo sauce with the comforting heartiness of chili. I toss everything into the slow cooker, let it simmer, and end up with a rich, creamy, spicy, protein-packed bowl of comfort perfect for cozy nights or feeding a crowd.

Why You’ll Love This Recipe

I don’t need to babysit the pot—just dump, set, and enjoy hours later
The chicken turns out tender and full of flavor every time
It hits that perfect balance of spicy, creamy, and hearty
I can easily make it dairy-free, adjust the heat, or add veggies
It’s a meal prep dream and freezes beautifully

ingredients

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

2 pounds boneless, skinless chicken breasts (about 3 large breasts)
¼ cup butter, cubed
8 ounces cream cheese, softened (can use dairy-free)
⅔ cup buffalo sauce (like Frank’s RedHot)
2 cups chicken broth (low sodium recommended)
1 (14.5‑oz) can fire‑roasted diced tomatoes
1 (15‑oz) can corn, drained
1 (15‑oz) can white beans (e.g., Great Northern or Cannellini), drained
½ cup diced onion (about ½ of a small onion)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dill
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

directions

I start by placing the cubed butter in the bottom of the slow cooker
Then I lay the chicken breasts right on top
I add the buffalo sauce, chicken broth, diced onion, fire‑roasted tomatoes, corn, white beans, and all the spices
I give it a gentle stir to mix without disturbing the chicken too much
I cover the slow cooker and cook on low for 5–6 hours or high for 3–4 hours
Once the chicken is cooked through, I remove it and shred it with two forks
I return the shredded chicken to the pot and add the cream cheese
I stir until the cream cheese melts and the chili becomes smooth and creamy
I serve it hot and customize with toppings like shredded cheese, green onions, or tortilla chips

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 5–6 hours on Low or 3–4 hours on High
Total time: About 5 hours and 10 minutes

storage/reheating

I store leftovers in airtight containers in the fridge for up to 4 days
If I want to freeze it, I let it cool completely first, then freeze it for up to 3 months
When reheating, I warm it on the stove over low heat or microwave it in short intervals, stirring often
If it’s too thick after chilling, I add a little chicken broth or water to bring back the right consistency

FAQs

What if I don’t have chicken breasts — can I use thighs?

Yes, I sometimes use boneless, skinless thighs. They’re more flavorful and stay juicy. The cook time stays the same.

Can I make this dairy-free?

Absolutely. I use dairy-free cream cheese and vegan butter alternatives. It still turns out rich and creamy.

How spicy is this?

It’s medium-spicy. I adjust the heat by choosing milder or hotter buffalo sauces or reducing the amount to suit my taste.

Can I make this with cooked chicken?

Yes. If I’m using cooked or rotisserie chicken, I stir it in near the end just to warm through, and skip the shredding step.

How can I keep the cream cheese from clumping?

I let the cream cheese sit at room temp before adding it, and stir well once it goes into the hot chili. That helps it melt smoothly.

Conclusion

This Crockpot Buffalo Chicken Chili is my go-to when I want something bold, creamy, and filling without spending hours in the kitchen. It’s flexible, satisfying, and always a hit at dinner. Whether I stick to the recipe or mix it up, it always turns out delicious.

Crockpot Buffalo Chicken Chili

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Author: Sue
Prep Time: 10 minutes
Cook Time: 5–6 hours (Low) or 3–4 hours (High)
Total Time: 5 hours 10 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American

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Description

This Crockpot Buffalo Chicken Chili blends the bold heat of buffalo sauce with the creamy, hearty comfort of chili. It’s a slow-cooked, protein-packed, one-pot meal perfect for cozy nights or feeding a crowd.

Instructions

Place the cubed butter at the bottom of the slow cooker.
Lay the chicken breasts over the butter.
Add buffalo sauce, chicken broth, diced onion, fire-roasted tomatoes, corn, white beans, and all seasonings.
Stir gently to combine without disturbing the chicken too much.
Cover and cook on Low for 5–6 hours or High for 3–4 hours.
Remove the chicken, shred with forks, then return it to the pot.
Add the cream cheese and stir until melted and incorporated (about 8–10 minutes).
Serve hot with your preferred toppings or sides.

Notes

To reduce heat, use less buffalo sauce or a milder variety.
For dairy-free or lighter options, substitute with dairy-free cream cheese or Greek yogurt.
Cooked chicken (like rotisserie) can be added near the end to reduce cook time.
Reheat gently to prevent cream cheese from separating.