Creamy Buffalo Chicken Chowder: Comfort Food for Back-to-School, Busy Nights, and Game Day
Okay babes, let’s talk about that weird time of year when it’s technically still summer (hello, 90 degrees), but life starts to shift into back-to-school mode. Schedules get busier, evenings fill up with practices and homework, and—if you’re like me—you start craving all things cozy, even if it’s not officially soup weather. I think it is the pending cooler weather and holidays and maaaaybe a dash of wanting to usher in the next season instead of letting the hot summer linger. Maybe? lol
Anyways, Enter: Creamy Buffalo Chicken Chowder.
This recipe is the answer for those “I want comfort food but don’t want to turn on the oven” nights. It’s made in the crockpot (so you can toss it in and forget about it – perfect for my busy ladies running out the door in the morning who want dinner ready when you get home), packed with protein and veggies, and has that perfect spicy buffalo kick.
Bonus: It’s just as good for tailgates and football watch parties as it is for a Tuesday night dinner—because buffalo chicken is ALWAYS a vibe, am I right? A perfect “stay on track and watch the game” meal!
Whether you’re meal prepping for a busy week, needing something easy after school, or want a crowd-pleaser for game day, this chowder checks all the boxes. Creamy, filling, and totally Goal Body approved!
What You’ll Need (for 6 Servings):
- 32 oz chicken breast (boneless, skinless, raw)
- 1 can diced tomatoes with green chiles (like Rotel)
- 1 can corn
- 1 can Great Northern beans, rinsed (can leave this out for lower carb)
- 4 cups reduced sodium chicken broth
- 0.5 cup fat free half & half
- Buffalo sauce (to taste—start with 2–3 tbsp and add more for heat)
- 2 medium zucchini, diced
- Optional toppings: sliced green onions, a sprinkle of reduced-fat cheddar, more buffalo sauce, or a dollop of Greek yogurt. Serve it with scoops (this is what my family LOVES) [optional toppings not included in nutrition facts]
How to Make It (Crockpot Instructions):
- Load the Crockpot:
Add chicken breasts, diced tomatoes (Rotel), canned corn, Great Northern beans, and chicken broth to your crockpot. - Season & Set:
Add salt, pepper, and garlic powder to taste. Cover and cook on low for 6–7 hours or high for 3–4 hours (until chicken is fork-tender). - Shred & Stir:
Once chicken is cooked, remove and shred with two forks. Return shredded chicken to crockpot. - Creamy Buffalo Time:
Stir in the fat free half & half and your desired amount of buffalo sauce. Then add the zucchini (you can add these in earlier – we don’t like soggy zucchini and if they cook all day, they will dissolve!) Let everything heat through for another 30 minutes on low. - Serve & Top:
Ladle chowder into bowls and add your favorite toppings—extra buffalo sauce, green onions, a sprinkle of cheese, or a dollop of Greek yogurt for extra creaminess!
Pro Tips for Success
- Make it even heartier:
Add extra veggies like carrots, celery, or bell pepper for more volume. - Adjust the spice:
Make it as mild or spicy as your family likes! - Meal prep approved:
This chowder keeps great in the fridge for up to 3-4 days—perfect for grab-and-go lunches or quick weeknight dinners. - Tailgate hack:
Keep it warm in the crockpot and let everyone ladle their own at your next football watch party.
Nutrition Breakdown (Per Serving)
- Calories: 300
- Protein: 39g
- Carbs: 25g
- Fat: 5g
(Macros calculated for 6 servings.)
This Creamy Buffalo Chicken Chowder is proof you can have cozy vibes AND a hot body—and it’s here for all your busy school nights, meal preps, and football season get-togethers.
If you make it, tag me on Instagram @goalbodybyhilary—I LOVE seeing your creations! 🥣🔥
Enjoy, babes!
XO,
Hilary
❤️🔥Your Goal Body Guide
