Spicy Crockpot Keto Buffalo Chicken Chili in 3 Easy Steps

Let me tell you about my favorite lifesaver for crazy weeknights – this Crockpot Keto Buffalo Chicken Chili. Picture this: it’s 4pm, the kids are screaming, the dog’s barking, and I haven’t even thought about dinner. That’s when this magical dump-and-go recipe saves the day. Just toss everything in the slow cooker, walk away, and boom – you’ve got a spicy, creamy, protein-packed meal that fits your keto lifestyle without any fuss.

I first made this buffalo chicken chili for a football Sunday when I wanted something hearty but didn’t want to spend all day in the kitchen (or blow my carb count). The smell alone had everyone hovering around the crockpot like hungry vultures. The best part? It’s practically foolproof. Even my husband – who once burned boiled water – can make this without disaster. The tangy buffalo sauce mixed with cool ranch creates this addictive flavor that’ll have you going back for seconds (and thirds…no judgment here).

What I love most is how it gives you that comfort food fix without the carb crash. No beans means it’s totally keto-friendly, but trust me, you won’t miss them. The chicken becomes so tender it practically shreds itself, and the celery adds just the right crunch. It’s become my go-to for meal prep too – the flavors get even better after a day in the fridge!

Why You’ll Love This Crockpot Keto Buffalo Chicken Chili

Listen, I wouldn’t push this recipe so hard if it wasn’t absolutely packed with perks. Let me count the ways this chili will become your new best friend:

• Dump-and-go magic: Throw everything in the crockpot before work – dinner cooks itself while you’re busy living your life
• Keto superhero: All the spicy, cheesy goodness with just 6g net carbs per serving (celery and onions are your veggie friends!)
• Protein powerhouse: 38g of protein keeps you full for hours without the bloat
• Spice control: Love it mild or wild? Just adjust the buffalo sauce to your taste (I always add extra – no regrets)
• Freezer gold: Makes perfect meal prep – tastes even better the next day after the flavors party together overnight

Trust me, this isn’t just dinner – it’s your ticket to easy, healthy comfort food that actually delivers on flavor.

Ingredients for Crockpot Keto Buffalo Chicken Chili

Here’s everything you’ll need to make this flavor-packed chili – I’ve grouped them so you can shop your fridge and pantry efficiently:

The Chicken:

• 2 lbs boneless, skinless chicken breasts (that’s about 3-4 decent-sized breasts)

The Sauces & Liquids:

• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to – it’s got the perfect tang)
• 1/4 cup ranch dressing (make sure it’s sugar-free for keto!)
• 1 cup chicken broth (I use low-sodium so I can control the salt)

The Veggies & Seasonings:

• 1/2 cup diced celery (about 2 stalks)
• 1/2 cup diced onion (yellow or white both work great)
• 1 tbsp minced garlic (or 3 cloves if you’re fresh-pressing like me)
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste (I’m generous with both)

The Finishing Touches:

• 1/2 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
• 2 tbsp chopped green onions (for that fresh pop of color)

Ingredient Substitutions & Notes

Ran out of something? No worries – here’s how to improvise:

• Ranch dressing: Plain Greek yogurt with ranch seasoning works in a pinch
• Cheese: Pre-shredded works, but fresh-grated melts creamier (and no anti-caking additives)
• Diced veggies: Aim for 1/4-inch pieces – big enough for texture but small enough to cook evenly
• Buffalo sauce: Must be sugar-free for keto – Primal Kitchen makes a great one if Frank’s isn’t available
• Chicken: Thighs work too – they’ll be even juicier but may need longer cooking

Pro tip: Always taste your buffalo sauce first – some brands are way spicier than others!

How to Make Crockpot Keto Buffalo Chicken Chili

Okay, let’s get cooking! The beauty of this crockpot keto buffalo chicken chili is how ridiculously easy it is. No fancy techniques, no pre-cooking – just layer, walk away, and come back to magic. Here’s exactly how I do it every time:

Step 1: Layer Ingredients in Crockpot

First, grab your trusty slow cooker (I use a 6-quart, but any size works). Place those chicken breasts right in the bottom – no oil, no browning, just plop them in there. Now pour over the buffalo sauce, ranch dressing, and chicken broth like you’re making a flavor bath for the chicken.

Next comes the veggie confetti – sprinkle in your diced celery, onions, and that glorious minced garlic. Then dust everything with paprika, cumin, salt, and pepper. Don’t stir! Yes, I know it feels wrong, but trust me – the liquids will work their way down while cooking. Cover with the lid and set it to:

• Low: 6 hours (my preferred method – makes the chicken melt-in-your-mouth tender)
• High: 3 hours (when you’re in a hurry but still want all that flavor)

Step 2: Shred & Finish Cooking

When the timer goes off, grab two forks – it’s shredding time! The chicken should practically fall apart when you poke it. I just stab a breast with one fork and use the other to pull the meat apart right in the pot. Bonus: all those juices get mixed back into the chili this way.

Once all the chicken’s shredded, give everything a good stir. This is when the magic happens – the buffalo sauce, ranch, and spices marry together perfectly. Let it cook for another 30 minutes uncovered (this thickens it slightly and lets the flavors really get to know each other).

That’s it! Top with cheese and green onions, and prepare for your kitchen to smell like a sports bar in the best possible way.

Tips for Perfect Crockpot Keto Buffalo Chicken Chili

After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “holy cow, give me the recipe!” good:

• Dry chicken = better texture: Pat those breasts dry with paper towels before adding – it helps the sauce cling better and prevents watery chili
• Mid-cook peek: If you’re home, give it one gentle stir around the 3-hour mark (low setting) to distribute flavors – but no lifting the lid constantly!
• Salt savvy: Wait to adjust salt until after shredding – the chicken absorbs flavors differently once broken up
• Cheese blanket: Let the shredded cheddar melt into the hot chili for a minute before serving – it creates this dreamy, creamy layer
• Spice safety: Start with less buffalo sauce if you’re sensitive – you can always add more at the end but can’t take it out!

These little tweaks make all the difference between “meh” and “more please!”

Serving Suggestions for Crockpot Keto Buffalo Chicken Chili

Now for the best part – loading up your bowl with all the goodies! This buffalo chicken chili is crazy versatile. My absolute favorite way is piled high over a bed of buttery cauliflower rice – it soaks up all that spicy goodness without the carbs. For crunch, I always keep celery sticks on the side (double celery never hurt anyone).

Feeling extra? Top with more shredded cheddar (because cheese is life), extra green onions, and a drizzle of ranch if you’re going all out. My husband loves his with pork rinds for scooping – messy but worth it. Just stay away from the tortilla chips unless you want to break keto!

Game day tip: Serve it in little cups with all the toppings set out buffet-style. Your guests will think you slaved all day when really, your crockpot did all the work.

Storing and Reheating Crockpot Keto Buffalo Chicken Chili

One of my favorite things about this chili? It practically gets better in the fridge! Here’s how I keep it tasting fresh:

For leftovers, scoop it into an airtight container and it’ll stay good for about 3 days. When reheating, I always add a splash of chicken broth to the bowl first – the microwave tends to dry it out otherwise. Stir every 30 seconds until it’s piping hot.

Want to freeze it? Smart move – just leave out the cheese before freezing. Thaw overnight in the fridge, then reheat and add fresh cheese when serving. The texture holds up surprisingly well – you’d never know it was frozen!

Crockpot Keto Buffalo Chicken Chili Nutritional Info

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious bowl of this chili (based on how I make it). Remember – these numbers can change depending on which brands of buffalo sauce or ranch you use. Per generous 1-cup serving, you’re looking at roughly:

• 320 calories
• 14g fat (5g saturated)
• 6g total carbs (4g net carbs when you subtract the 2g fiber)
• 38g protein – boom!

Not too shabby for something that tastes like cheating, right? Always check your specific ingredient labels if you’re tracking macros closely. Understanding how to calculate net carbs is key for keto success.

FAQs About Crockpot Keto Buffalo Chicken Chili

Can I use chicken thighs instead of breasts?
Absolutely! Thighs work beautifully and stay extra juicy. Just add about 30 minutes to the cook time since they’re a bit fattier. I love using thighs when I want that fall-apart texture. If you are looking for other great chicken recipes, check out this Chicken Bacon Ranch Casserole.

How do I thicken the chili if it’s too watery?
Easy fix! Sprinkle in 1/4 teaspoon of xanthan gum while stirring – it’s a keto thickener that blends right in without clumping. You can also let it simmer uncovered longer to reduce.

Is this chili super spicy?
It’s totally customizable! Start with 1/4 cup buffalo sauce if you’re sensitive, then add more after shredding. The ranch cools it down, but the sauce brand matters too – Frank’s is medium heat, while some others pack more punch.

Can I make it dairy-free?
Yep! Skip the cheese topping and use dairy-free ranch (or just extra buffalo sauce). The chili itself is naturally dairy-free until you add toppings.

Why no beans in the chili?
Traditional chili has beans, but they’re carb bombs. This keto version gets its heartiness from shredded chicken and that thick, creamy sauce – you won’t miss them!

Rate This Recipe

Made this Crockpot Keto Buffalo Chicken Chili? I’d love to hear how it turned out for you – leave a star rating below and tell me your favorite topping combo!

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