This Crockpot Buffalo Chicken Chili is a cozy slow cooker soup recipe made with ground chicken, white beans, fire-roasted tomatoes, buffalo wing sauce, ranch seasoning, and cream cheese for a creamy, slightly spicy bowl of comfort.

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This soup is perfect for busy weeknights and game day gatherings. It’s also a great recipe to make during the colder months when everyone is craving something hearty and comforting.

It is delicious to serve with cornbread or tortilla chips, and it also pairs really well with a simple side salad or cheesy garlic bread.

How to Make Crock Pot Buffalo Chicken Chili

Ingredients you’ll need for this recipe

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

Crock Pot Buffalo Chicken Chili Process Photo

Step-by-Step Guide

1. Add the ground chicken to a skillet, and cook and crumble, until cooked through.

2. Add the cooked ground beef to a large crock pot.

3. Add the beans, tomatoes, and frozen corn.

4. Then, add the ranch mix, garlic powder, onion powder, and salt.

5. Add the wing sauce and chicken broth.

6. Cook on high for 3-4 hours or low for 6-8.

7. An hour before cooking completes, add the cream cheese.

8. When the time is up, stir well, and serve topped with fresh cilantro and blue cheese crumbles, if desired.

Serve & Enjoy!

Important Recipe Notes

Brown the chicken first. Cooking the ground chicken in a skillet before adding it to the crock pot helps add flavor and keeps the texture from becoming mushy.
Adjust the spice level. Buffalo wing sauce can vary in heat. If you want a milder chili, start with a little less buffalo sauce and add more later if needed.
Use softened cream cheese. Let the cream cheese sit at room temperature for a bit before adding it to the crock pot. This helps it melt more smoothly into the chili.
Stir the chili well after adding the cream cheese. Once the cream cheese melts, give the chili a good stir so it blends into the broth and creates a creamy texture.
Don’t skip the toppings. Fresh cilantro and blue cheese crumbles add extra flavor and balance the buffalo spice.
Great for leftovers. This chili reheats well the next day and the flavors often taste even better after sitting overnight.
Let the chili cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Prep Time:20

Cook Time:6

Total Time:6 20

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.

Servings: 6

Calories: 380kcal

Author: carlycampbell