Slow Cooker Buffalo Chicken Chili
Slow Cooker Buffalo Chicken Chili is delicious, simple and award winning! This is the go-to when you are tired of boring chili recipes!
You guys might tell me I’ve been living under a rock, and honestly that might not be far from the truth. But did you know that on Friday nights there is like a marathon of Diners, Drive Ins, and Dives on the Food Network? I go to turn on the TV and my six year old gears up for one of her favorite cartoons and I have to crush her dreams. I can’t take even one more episode of kid TV. Despite this somehow, at some point during the evening, the whole family ends up curled up in front of the TV drooling over all the amazing (and sometimes weird!) food and trying to figure out if it would be at all possible to plan a trip to whatever location Guy Fieri is featuring. Yep. We know how to party. Now I’m going to share with you something that you should have while you are watching your marathon TV session…. Slow Cooker Buffalo Chicken Chili. Yum! A great meal to come home to on a Friday night after a busy week. Easy to make! Easy to love this spicy, creamy goodness!
Heartier than a soup but different than a traditional chili this would be fun to serve up at a party, to take along to a tailgate, or to take to a potluck. Ground chicken instead of beef and white beans instead of chili beans make the base of this chili.
Lots of flavor from chicken broth, ranch dressing mix and fire-roasted tomatoes and some heat from the buffalo sauce are balanced out with some sweet corn and cream cheese. Top it all of with some cilantro for some super fresh flavor. And I can’t forget the blue cheese crumbles on the top! I leave them out of the soup since not everyone is a fan but I can guarantee you I have my bowl topped of with some!
So park yourself on the couch with a big ‘ol bowl and watch endless episodes of Diners, Drive-Ins and Dives until you are convinced you should open your own funky restaurant so you can be featured on the show too. Or wait…is that just me? Yeah, I’m weird like that :). But at least it helps me dream up recipes like Slow Cooker Buffalo Chicken Chili!
This recipe was originally published on April 7, 2014 and has been updated to reflect fresh photos and updates to the recipe based on reader feedback and re-testing.
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans drained and rinsed
- 14.5 oz can fire roasted tomatoes drained
- 2 cups chicken broth
- 1/4 - 1/2 cup buffalo wing sauce start with 1/4 cup and add more at end if needed
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles optional
Instructions
- Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)
- Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine
- Add block of cream cheese on the top and cover
- Cook on high for 4 hours or low for 8
- Stir to incorporate cream cheese and add additional wing sauce as desired
- Top individual bowls with blue cheese crumbles if desired
Nutrition
Can’t get enough buffalo chicken?
Slow Cooker Cheesy Buffalo Chicken Pasta
Slow Cooker Buffalo Chicken Tater Tot Casserole
Original photos:
This was so delicious! I’m going to make this a staple in our home. Everyone absolutely loved it! Even the picky toddlers!!
So glad to hear!
Wow, this looks spicy and yum!
This looks so yummy!
What a fun twist on chili! Sounds delicious.
I love making chili in a crockpot!
Looks great for cold days!
Looks yummy!!
I love chili and this sounds great!
I made this tonight and it was great! After reading some reviews about the cream cheese issues some people had, I left mine out to come to room temp, then microwaved for 25 seconds before adding it to the finished chili. It worked like a dream! Other tweaks: I added a 2nd can of fire roasted tomatoes (undrained this time) and used only 1 1/2 cups broth. I topped mine with cilantro & served with pull apart garlic knots & it was a big hit. Thank you!
That’s awesome Chris! So glad you loved it! The garlic bread sounds delicious!
Just made this for tonight’s supper and it was hearty and tasty! I made it on the stovetop instead of a crockpot, and I had no trouble with the cream cheese being grainy. I also let the cream cheese sit to room temperature and cut it into chunks, then put the pot on simmer. I dropped the cream cheese chunks into the pot, stirred it for a few minutes, and it had a great texture! I used two chicken breasts which I cooked in a pan with some allspice before shredding and dumping in the soup pot. After I cooked the chicken, I sautéed some diced celery then put it in the soup, ‘cuz when I think of buffalo sauce, I think of the celery on the side that I dip in the sauce when all of my wings are gone! Anyway, I ate this lovely chili with some crusty bread! Very good!
So happy you enjoyed it, Mary!!