Jump to Recipe Print Recipe
What defines Fall better than warm, comforting crockpot recipes, and football with tailgating and wings? Nothing! So what better recipe than one that combines both to perfection! That’s right, all of the flavor of a Sunday night platter full of buffalo wings, but in the form of chili simmering all day! This crockpot buffalo chicken chili is hearty, spicy, creamy and cozy, perfect for a chilly Fall day!
Buffalo Chicken Breast
The best thing about this recipe, aside from how amazingly delicious it is, is how simple it is to make. Like most crockpot recipes, the majority of the prep is just measuring and dumping your ingredients. This buffalo chicken chili is no different! To begin, we need to cook the star of the show- the chicken! Start with at least a 4 quart crockpot. To it, place 1lb of boneless skinless chicken breast along the bottom in an even layer.
Next, sprinkle on 1 packet (1 oz) of dry ranch seasoning, and 1½ cups of mild to hot buffalo sauce. Pour over one carton (32 oz) of low sodium chicken broth. Top with 3 stalks of chopped celery, about 1-1½ cups, one medium white onion, diced, and 2 tbsp of minced garlic. No need to stir or mix evenly, just cover the pot and cook on high for about 2 hours or until the chicken is thoroughly cooked and tender. Once the chicken is cooked, remove from the crockpot and place on a large cutting board. Using two forks, shred the chicken into bite sized pieces. Alternatively, you can also use a knife to chop the chicken into small pieces.
Buffalo Chicken Chili
Once the chicken is shredded, you are halfway there! Place the shredded chicken back into the crockpot. Next, on top of the chicken, pour in 2 cans (15oz each) of white beans. I prefer cannellini beans, but great northern beans work well here also. Also add in ½ cup chopped cilantro and ⅓ cup sliced green onions. Stir to incorporate.
Now this seems good enough, but what are buffalo wings without a creamy cool element like ranch or blue cheese to cool them down? For that, we are throwing in an entire brick of cream cheese! That’s right, place one solid 8oz brick of cream cheese right in the center of the crockpot. No need to submerge it or break it up, it will gradually soften through the heat of the crockpot. Place the lid back on top and continue to cook for another 2 hours.
Once a few hours have passed and you are ready to eat, simply give the chili a stir to mix in the non-softened cream cheese. Next, sprinkle on 2 cups of shredded Colby Jack or cheddar and stir. The heat from the chili will allow the cheese to immediately melt and mix in! Ladle the chili into individual serving bowls, topping with additional chopped cilantro, green onions, sliced jalapeños, and blue cheese crumbles as preferred for garnish. This buffalo chicken chili is the perfect meal for a chilly Fall day, an amazing addition to a football tailgate, or the perfect comfort meal to whip up during a spooky Halloween movie night.
Want More Crockpot Recipes?
- Chicken Tortilla Soup
- Slow Cooker Chili
- French Onion Pot Roast
- Slow Cooker Ribs With Alabama White Sauce
- Gochujang Pulled Pork
- Slow Cooker Carnitas
Crockpot Buffalo Chicken Chili
Ingredients
- 1 lb boneless skinless chicken breast
- 1 packet (1oz) dry ranch seasoning
- 1½ cups mild or hot buffalo sauce
- 3 stalks celery chopped, about 1-1½ cups
- 1 medium white onion diced
- 2 tbsp minced garlic
- 32 oz low sodium chicken broth
- 2 cans (15oz each) cannellini beans rinsed and drained
- ½ cup chopped cilantro
- ⅓ cup sliced green onions
- 1 8oz brick cream cheese
- 2 cups shredded Colby jack
- cilantro, green onions, sliced jalapeños, blue cheese crumbles for garnish
Instructions
- Place the boneless chicken in the bottom of the crockpot in an even layer.1 lb boneless skinless chicken breast
- Sprinkle the chicken with the entire pack of ranch seasoning and drizzle the buffalo sauce on top. No need to mix or stir.1 packet (1oz) dry ranch seasoning, 1½ cups mild or hot buffalo sauce
- Top the chicken with diced celery, onions and garlic, and pour in chicken broth.Cover and cook on high for 2 hours.3 stalks celery, 1 medium white onion, 32 oz low sodium chicken broth, 2 tbsp minced garlic
- Remove the chicken breast from the crockpot and use 2 forks to shred the chicken into small pieces. Alternatively, you can use a knife to chop the chicken into bite sized pieces. Place the shredded chicken back into the crockpot.
- To the pot, on top of the chicken, pour in both cans of beans, chopped cilantro and green onions, and stir to incorporate.2 cans (15oz each) cannellini beans, ½ cup chopped cilantro, ⅓ cup sliced green onions
- Place the brick of cream cheese in the center of the pot. No need to submerge or stir. Return the lid and cook on high for an additional 2 hours.1 8oz brick cream cheese
- Give the crockpot a stir to incorporate the now-melted cream cheese. Sprinkle shredded cheese on top and stir to combine- the heat of the chili will melt this right away.2 cups shredded Colby jack
- Ladle into individual bowls, topping with additional chopped cilantro, green onions, sliced jalapeños, and blue cheese crumbles as preferred for garnish. Serve immediatelycilantro, green onions, sliced jalapeños, blue cheese crumbles for garnish
