CrockPot Buffalo Chicken Chili Recipe

Prep Time	Cook Time	Total Time
15 min	6 h 15 min	6 h 30 min

Prep Time

Cook Time

Total Time

15 min

6 h 15 min

6 h 30 min

How to Make CrockPot Buffalo Chicken Chili

Prep mode (keeps screen awake)

Mash some beans

Lightly mash 1/2 cup of the kidney beans or cannellini beans with a fork.
The mashed beans thicken the chili naturally and give the broth a creamier texture.
If you forget, mash the same amount at the end before adding the dairy.
Load the slow cooker

Place the chicken breasts in the slow cooker.
Add the beans, tomatoes, corn, onion, garlic, bouillon, ranch seasoning, paprika, cumin, pepper, salt, broth, and buffalo sauce.
Stir in the mashed beans last.
Leave out the cream cheese and heavy cream for now.
Stir gently to combine.
Cook until tender

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
The chicken should shred easily and reach 165°F in the thickest part.
Shred and adjust texture

Remove the chicken and shred it with two forks, then return it to the slow cooker.
If you did not mash beans earlier, mash about 1/2 cup now and stir it in.
This step makes the chili thicker without flour or cornstarch.
Finish with dairy

Stir in the softened cream cheese and heavy cream only after the chili has fully cooked.
Cover and cook on LOW for 10 to 15 minutes, until smooth and creamy.
Taste and add more salt or buffalo sauce if needed.

Chicken breasts for boneless skinless chicken thighs: Chicken thighs stay juicier during a long cook and add a deeper, richer flavor to each bowl.
Heavy cream for half-and-half: Half-and-half keeps the chili creamy and slightly lighter, while still blending smoothly with the cream cheese.
Frozen fire-roasted corn for a corn and poblano blend: A corn and poblano mix adds smoky sweetness, gentle heat, and a fun Tex-Mex twist.

Cube the cream cheese: Cut softened cream cheese into small cubes. It melts faster and gives you a smoother finish.
Shred while warm: Shred the chicken as soon as it is tender. Warm chicken pulls apart more easily and stays moist.
Taste after the dairy: Buffalo sauces vary in salt and heat. Taste after the dairy goes in before adding more.
Keep the final heat low: High heat can cause the dairy to separate. The last 10 to 15 minutes should stay on LOW.
Let it rest briefly: Turn off the cooker and rest the chili for five minutes. The broth settles and the texture becomes slightly thicker.

Nutrition Facts ^*

Energy

504

kcal

Protein

Total Fat

Carbohydrates

Dietary Fiber

^* Approximate, per serving.
Data source: USDA FoodData Central.

My chili is too thick. What should I do?: Stir in extra chicken broth, a few tablespoons at a time. Warm it for several minutes before checking again.
My chili is too thin. How can I fix it?: Mash a little more beans and stir them in. Then cook uncovered on LOW for 10 to 15 minutes.
Why add the cream cheese and heavy cream at the end?: Early dairy can split during long cooking. Adding it late keeps the chili smooth and rich.
Can I use pre-cooked chicken instead?: Yes, stir in shredded cooked chicken during the last 30 minutes. Reduce the broth slightly so the chili stays hearty.
My cream cheese looks lumpy. Can I save it?: Keep the slow cooker on LOW and stir gently for a few minutes. Smaller cream cheese cubes help it melt evenly.