Buffalo Chicken Chili (Crockpot) – Cozy, Spicy, and Easy

If you love the flavor of buffalo wings but want something cozy and comforting, this Buffalo Chicken Chili is the answer. It’s hearty, creamy, and has the perfect kick without being overpowering. Everything cooks low and slow in the crockpot, so you get big flavor with minimal effort.

It’s the kind of set-it-and-forget-it meal that’s just as good for game day as it is for a busy weeknight. Top it with blue cheese or ranch, and it’s a guaranteed crowd-pleaser.

Why This Recipe Works

This chili builds deep flavor with simple ingredients that play well together. The slow cooker gently cooks the chicken until it’s tender and easy to shred, while the beans and vegetables absorb the buffalo sauce and spices.

A little cream cheese stirred in at the end adds creaminess without making it heavy. You get the heat and tang of buffalo wings in a spoonable, cozy bowl. It’s flexible, too—easy to adjust spice levels, swap beans, or make it dairy-free.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs for richer flavor)
• 1 yellow onion, diced
• 3 celery stalks, diced
• 1 large carrot, diced (optional but adds sweetness)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 3 cups low-sodium chicken broth
• 1/2 to 3/4 cup buffalo wing sauce (like Frank’s RedHot, adjust to taste)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt (adjust as needed)
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• 1/2 cup ranch dressing or crumbled blue cheese (for topping, optional)
• Chopped green onions or cilantro (for garnish)
• Tortilla chips or crusty bread (for serving, optional)

Instructions

1. Prep the base: Add the onion, celery, carrot, bell pepper, and garlic to the crockpot.

   Stir in the diced tomatoes, beans, chicken broth, buffalo sauce, and tomato paste.

2. Season well: Sprinkle in smoked paprika, cumin, chili powder, onion powder, salt, and black pepper. Stir to combine.
3. Add the chicken: Nestle the chicken breasts into the mixture, making sure they’re submerged.
4. Slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and tender.
5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot and stir.
6. Add creaminess: Add the cream cheese and stir until melted and smooth.

   If needed, cover and let it sit for 5–10 minutes to fully incorporate.

7. Taste and adjust: Add more buffalo sauce for heat, or a splash of broth if you prefer a thinner chili. Adjust salt and pepper to taste.
8. Serve: Ladle into bowls and top with ranch or blue cheese, green onions, and crushed tortilla chips if you like. Serve hot.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

  The flavors deepen as it sits.

• Freezer: Freeze in portioned containers for up to 3 months. Let it cool completely before freezing.
• Reheat: Warm gently on the stove over medium-low heat, stirring often. Add a splash of broth or water if it thickens too much.

Benefits of This Recipe

• Effortless cooking: Everything goes into the crockpot.

  Minimal prep, big payoff.

• Balanced heat: Buffalo sauce provides spice and tang without overpowering the dish.
• Protein-packed: Chicken and beans make a hearty, satisfying meal.
• Make-ahead friendly: Tastes even better the next day and freezes well.
• Customizable: Easy to tweak for spice level, dairy preferences, and add-ins.

What Not to Do

• Don’t add the cream cheese too early: It can separate during long cooking. Stir it in at the end.
• Don’t skip the seasoning: The spices and salt balance the tangy heat of the buffalo sauce.
• Don’t overcook on High: Chicken can dry out. Aim for Low when possible for best texture.
• Don’t use hot wing sauce interchangeably with buffalo sauce without tasting: Some brands are much saltier or hotter.

  Adjust to your preference.

• Don’t forget to drain the beans: Excess liquid can water down the flavor.

Recipe Variations

• Dairy-free: Skip cream cheese and finish with a splash of coconut milk or a dairy-free cream cheese alternative. Garnish with avocado instead of ranch or blue cheese.
• Extra veggie: Add corn, zucchini, or chopped spinach during the last 30 minutes of cooking.
• Thicker chili: Mash some beans with a fork and stir them in, or let it cook uncovered on High for 20–30 minutes at the end.
• Spicier version: Add diced jalapeño with the veggies or a pinch of cayenne with the spices.
• Smoky twist: Use fire-roasted tomatoes and add a little chipotle in adobo sauce.
• Thighs instead of breasts: Chicken thighs add more richness and stay extra tender.
• Low-carb: Omit the beans and add extra veggies like cauliflower rice or chopped mushrooms.
• Cheesy top: Stir in shredded sharp cheddar at the end or sprinkle on each bowl before serving.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion, celery, carrot, and bell pepper in a large pot with a bit of oil until softened.

Add garlic, spices, tomatoes, beans, broth, and buffalo sauce. Simmer with whole chicken breasts for 20–25 minutes, then shred the chicken and return it to the pot. Stir in cream cheese until smooth and serve.

How spicy is it?

It has a medium heat when made with 1/2 cup buffalo sauce.

For mild, start with 1/4 cup and add more at the end. For extra heat, go up to 3/4 cup or add cayenne or hot sauce to taste.

Can I use rotisserie chicken?

Absolutely. Add shredded rotisserie chicken during the last 30 minutes of cooking so it warms through without drying out.

Reduce cook time accordingly since you won’t need to cook raw chicken.

What can I use instead of cream cheese?

Greek yogurt, sour cream, or dairy-free cream cheese work well. If using Greek yogurt, remove the pot from heat and let it cool slightly before stirring it in to avoid curdling.

Is blue cheese a must?

No. Ranch dressing, cheddar, Monterey Jack, or even a squeeze of lime and chopped cilantro all make great toppings.

Choose what you enjoy.

How can I make it thicker without dairy?

Mash some of the beans and stir them back in, or whisk a teaspoon of cornstarch with a little cold water and add it during the last 10 minutes. Cooking uncovered for a bit also helps reduce the liquid.

Can I prep this the night before?

Yes. Add everything except the chicken, cream cheese, and toppings to the crock and refrigerate.

In the morning, add the chicken and start the slow cooker. Stir in cream cheese at the end.

What should I serve with it?

Tortilla chips, cornbread, or a simple green salad are great. For a heartier spread, add rice, baked potatoes, or garlic bread.

Wrapping Up

This Buffalo Chicken Chili brings the bold, tangy flavor of wings to a warm, satisfying bowl.

The slow cooker does the heavy lifting, and you finish with a creamy touch and your favorite toppings. It’s flexible enough for weeknights, weekends, and game day gatherings. Keep it mild or make it fiery—either way, it’s comforting, fun, and easy to love.

Make a batch today and enjoy leftovers all week.