Crock Pot Buffalo Chicken Chili
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This Crock Pot Buffalo Chicken Chili is full of bold, creamy flavor with very little hands‑on effort. Ground chicken cooks into a rich, comforting bowl with corn, beans, and a tangy sauce for an easy slow cooker recipe.
This easy meal is great for weeknight dinners or family gatherings.
I love making this simple soup recipe when it is cold out as it is hearty, and comforting like a warm blanket. It is very easy to prep ahead too.
Why you’ll love this recipe
- Hearty chili with a smooth, creamy consistency
- Made with simple ingredients and easy prep
- Works well for the whole family
- Great option for game day or laid‑back friday nights
- A fun twist that stands out from traditional chili and classic chili
Enjoy more of that Buffalo Chicken Flavor with my Buffalo Chicken Pinwheels or my Buffalo Chicken Dip Sliders.
Ingredients for slow cooker buffalo chicken chili
- Ground chicken – Lean and mild in flavor, ground chicken absorbs the buffalo sauce beautifully. You can substitute ground turkey if that’s what you have on hand.
- Northern beans – These beans are creamy and soft, which helps give the chili body. Be sure to rinse and drain them to reduce excess sodium and improve texture.
- Fire roasted tomatoes, drained
- Chicken broth
- Buffalo wing sauce – This is where the bold flavor comes from! Use your favorite brand and adjust the amount to control the heat level.
- Ranch seasoning mix – I like this ranch mix or the on from Trader Joes.
- Frozen corn – or canned corn (drained)
- Garlic powder
- Onion powder
- Cream cheese – Stir in at the end for creamy, rich texture. Let it soften slightly before adding so it melts smoothly into the chili.
- Fresh cilantro to top – optional
- Blue cheese crumbles to top – optional
How to make this buffalo chicken chili recipe
Step by Step Instructions Overview. Full details in recipe card.
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Step 1 – Add the ground chicken to a skillet, and cook and crumble, until cooked through.
Step 2 – Add the cooked ground beef to a large crock pot.
Step 3 – Add the beans, tomatoes, and frozen corn.
Step 4- Then, add the ranch mix, buffalo sauce, stock and seasonings.
Step 5 – Cook on high for 3-4 hours or low for 6-8. An hour before cooking completes, add the cream cheese.
Step 6 – When the time is up, stir well, and serve topped with fresh cilantro and blue cheese crumbles, if desired.
Raquel’s Time Saving Tips
- Brown the ground chicken ahead of time and keep in the refrigerator until ready to use.
- Skip cooking the chicken and stir in shredded rotisserie chicken in place of ground chicken during the last 30–60 minutes. It cuts hours off cook time and adds great flavor.
- Measure the ingredients the day before – Add beans, spices, and buffalo sauce to a container or zip-top bag and refrigerate. In the morning, just dump and go.
- Make a double batch and freeze half for a future busy weeknight dinner. It reheats beautifully.
More Tips for the best results
- Stir halfway through cooking time to keep everything blended
- Add the cream cheese during the final stretch so it melts smoothly
- Taste before serving and adjust salt or extra heat if needed
- Let the chili rest briefly so it thickens before serving
Substitutions and variations
- Swap northern beans with white beans, cannellini beans, or navy beans
- You can sub chicken boullion and water for the chicken broth.
- Use ranch seasoning made at home if preferred
- Turn leftovers into a buffalo chicken dip–style filling the next day
- Add in a small can of green chiles for more spice.
FAQs
Yes, this chili holds up well and reheats smoothly for a quick dinner later.
Place cooled portions in an airtight container and keep refrigerated.
The spice level depends on the buffalo wing sauce used, so mild or bold both work.
Yes, a double batch works well for larger groups or planned meals next week.
Fresh herbs, cheese, or a dollop of sour cream pair nicely with the creamy base.
If you have extra chicken, try my BBQ Chicken Fried Rice, Chili Lime Chicken, Chicken Fajitas Quesadillas or my juicy Honey Mustard Chicken Thighs for more easy chicken dinner recipes.
More yummy soup recipes
Crock Pot Buffalo Chicken Chili
Equipment
- slow cooker or crcok pot
Ingredients
- 1 lb. ground chicken
- 15 oz. can of northern beans drained
- 14.4 oz. can of fire roasted tomatoes drained
- 2 cups chicken broth
- 1/2 cup buffalo wing sauce
- 1 packet ranch seasoning mix
- 1 1/2 cups frozen corn
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 8 ounces cream cheese
- Fresh cilantro to top
- Blue cheese crumbles to top
Instructions
- Add the ground chicken to a skillet, and cook and crumble, until cooked through.
- Add the cooked ground beef to a large crock pot.
- Add the beans, tomatoes, and frozen corn.
- Then, add the ranch mix, garlic powder, onion powder, and salt.
- Add the wing sauce and chicken broth.
- Cook on high for 3-4 hours or low for 6-8.
- An hour before cooking completes, add the cream cheese.
- When the time is up, stir well, and serve topped with fresh cilantro and blue cheese crumbles, if desired.
Notes
Nutrition
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We loved this soup! Ate it all.