Crockpot Buffalo Chicken Chili

Ingredients You Need for Crockpot Buffalo Chicken Chili

The ingredients you need for this recipe are simple and ready to go! To get started, you will need chicken, cream cheese, a few canned items, an onion, and plenty of seasonings. Once you have these, you’re well on your way! Finally, for exact measurements, just scroll to the recipe card at the bottom of the post.

Boneless Skinless Chicken Breasts: The perfect lean protein to shred and absorb all the delicious flavor. Butter: Adds richness and balances the heat from the buffalo sauce. Buffalo Sauce: Use your favorite brand or make my homemade recipe. Chicken Broth: Gives the chili a nice texture to keep things saucy and delicious. Onion: Adds a bit of savory sweetness to complement the heat. Canned Fire-Roasted Tomatoes: Gives the chili a smokey, sweet, acidic flavor. Canned Corn: The bursts of juicy sweetness from the corn is my favorite! Canned White Beans: Enhances the chili with its tender texture and creamy flavor. Garlic Powder: Any savory dish needs a nice dose of savory garlic! Cumin: Provides a warm flavor that makes this chili special. Dill: A unique herb for chili that gives it a bright, earthy flavor. Oregano: Adds a slightly bitter flavor that complements the other spices. Paprika: Gives another note of heat. Salt and Pepper Enhances all of the flavors! Room Temperature Cream Cheese: Balances the heat from the buffalo sauce and gives the chili a nice creamy texture.

Instructions for Crockpot Buffalo Chicken Chili Recipe

You can get everything thrown in the crockpot in 10 minutes! Let the crockpot do its thing while you do your thing, and dinner will be ready when your busy day ends. It’s the perfect meal for those hectic weeknights!

Can’t Handle the Heat? This is a mildly spicy recipe. You can reduce the heat a bit by reducing the amount of buffalo sauce and replace it with chicken broth. Topping Ideas: I like to have my bowl of buffalo chili with lots of toppings. Some ideas are green onions, blue cheese crumbles, sour cream, cilantro, tortilla chips, avocado and a lime wedge. Stove Top Instructions: I recommend doing this recipe in the crockpot. It controls the temperature better. If you don’t have a crockpot, then you can do this on the stove over medium-low heat. You will need to stir the soup occasionally to keep anything from burning to the bottom of the pot.

Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days. Freeze: Store leftovers in the freezer in a freezer-safe container for up to 3 months. Reheat: Reheat leftovers on the stovetop in a pot if refrigerated. If frozen, place the leftovers in the fridge overnight to thaw then heat on the stove.