Crockpot Buffalo Chicken Tater Tot Casserole

Date posted: June 30, 2014

Crockpot Buffalo Chicken Tater Tot CasseroleTater tot casserole is a staple in our house.  Since I can keep the ingredients on hand we often have it when I haven’t planned anything else or forgot to put something in the crockpot.  But I have to admit that I, the person who puts almost everything in the slow cooker, have only ever made it in the oven.  But I know people make it in the slow cooker all the time so I knew it was time to finally give it a try.  But if I’m going to try something new I might as well really try something new, right?  So instead of plain tater tot casserole I went for a Buffalo Chicken Tater Tot Casserole.  The verdict?  Success!!

Crockpot Buffalo Chicken Tater Tot CasseroleAnd in keeping in line with making just a little more of the meal from scratch (like with these Crockpot Cheesy Beef Tacos) I did not use any canned soup.  Instead I made a creamy ranch sauce from scratch, and wow did that taste so much better than anything you could get from a can!  And I promise it’s much easier than you think!

Crockpot Buffalo Chicken Tater Tot CasseroleFor this recipe you will need to brown up your ground chicken in the skillet before it goes in the crock.  So once it’s fully cooked you will sprinkle some flour in, simmer in some chicken broth, thicken it all up with some cream (or buttermilk) and add some yummy seasoning.  It might take a few more minutes than opening up a can but I promise it’s worth the effort!

Crockpot Buffalo Chicken Tater Tot CasseroleAssemble in the crock with some optional veggies and you are all set!!!  I had this going all day when we ended up making plans to head over to Grandma’s for dinner and to swim.  So I just packed up the crockpot and took dinner along!  Plugged it it to keep it warm while we were at the pool and came in to dinner already done.  What more can you ask for on a hot summer day? 😉

Crockpot Buffalo Chicken Tater Tot Casserole

4.5 from 4 reviews
Crockpot Buffalo Chicken Tater Tot Casserole
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • ¼ cup flour
  • 1½ cups chicken broth
  • ¼ cup cream, buttermilk, or milk
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 32 oz frozen tater tots
  • 2 tablespoons butter
  • ½ cup buffalo wing sauce
  • ½ cup shredded carrots (optional)
  • ¼ cup chopped celery (optional)
  • 1½ cups shredded cheddar cheese (I used sharp cheddar)
  • ¼ - ½ cup blue cheese (optional, depending on taste)
  1. Heat olive oil in large skillet over medium high heat
  2. Add ground chicken and cook (breaking up with spatula) until no longer pink
  3. Sprinkle in flour and stir to coat cooked chicken
  4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce
  5. Stir in cream (or buttermilk or regular milk)
  6. Add dried seasonings and salt and pepper and stir all to combine
  7. Let cook an additional 2-3 minutes until sauce is nice and thickened up
  8. Melt butter in microwave in large microwave safe mug or cup
  9. Add buffalo sauce and stir to combine
  10. Spray crock well with nonstick spray
  11. Add ½ of the tater tots
  12. Drizzle with ½ of the buffalo sauce/butter mixture
  13. Cover with the meat mixture
  14. Top with carrots, celery and blue cheese if desired
  15. Add remaining tater tots and drizzle with remaining buffalo sauce
  16. Top with shredded cheddar cheese
  17. Cover and cook on low for 5-6 hours or high for 2-3 hours
I made this in my 5 quart oval crock and it set it to keep warm for several hours while we swam and it was still delicious!


Need more family friendly meals for hot summer nights?!

Crockpot Spaghetti and Meatball Soup

Crockpot Spaghetti and Meatball SoupCrockpot Mac and Cheese with Garlic Chicken

Crockpot Mac and Cheese

34 thoughts on “Crockpot Buffalo Chicken Tater Tot Casserole

    1. Jennifer Post author

      You do need the flour but there are plenty of gluten free flours that would make a perfect substitute!! Pamela’s makes one that’s pretty easy to find at most grocery stores and there are lots of others as well. Let me know which one you end up using :)

  1. Jen

    This looks delish! I’d rather make it in the oven and was planning on following your instructions as written and then popping it in oven at 375 until done- unless you had any additional tips/ideas. Thanks!

      1. Jen

        Thanks for your help. Made it for dinner. Was so easy and 2 of my 3 boys (ages 6, 8 and 43) loved it and ate with no complaints. I consider that a huge success. Will make again.

  2. Deb

    Is there a way to do this so it can be frozen then cooked at a later date? Would I just do all the skillet work and put together then freeze? Or should I not even try that?

    1. Jennifer Post author

      This recipe is perfect for freezing! I would do it just like you mentioned…. get the meat mixture done in the skillet and let it cool and freeze it. Then when you are ready just thaw it and assemble with the tots, buffalo sauce, veggies and cheese. I actually did a basic Tater Tot Casserole as a freezer meal and you can read about it here!

  3. Joyce

    Someone made this for a potluck at work and OMG, it was SO delicious. I’m not much of a cook, but today I bought all of the ingredients to make it myself. Can’t wait!

  4. Bray

    you said you didn’t use soup? What kind of soup would you use if you did? I’m a pior college kid so im trying to find easy recipes and this looks great!

    1. Joyce

      I made this again and use cream of chicken soup in place of the flour and chicken broth.
      It was delicious and so much easier to make!

  5. anonymous

    I have some boneless skinless chicken breasts to use up. Do you think they could be substituted for the ground chicken?

    1. Jennifer Post author

      Hmmm. Haven’t tried it in this recipe but may have to give it a shot just to see. My concern is that it might be too watery? If I tried it I would probably cut up boneless skinless breasts instead of ground chicken…

  6. Monique Hermus-van Leem

    Hello Jen,

    Not being from the States, but from the Netherlands in Europe, can you please explain to me what Rated Tots are. I get the taters, but not the tots😃. Anything tater like I might use as a substitute?

    Kind regards,

    1. Jennifer Post author

      Hi Monique! Too bad you can’t find bagged frozen tater tots, so easy and quite tasty :) Kind of like a french fry and kind of like hashbrowns. Although I’ve never tried it I’m told you can easily make them homemade. Here is one recipe I found but I’m sure there are plenty of others. Good luck!! I think it would be well worth the effort if you haven’t had them.

  7. Jessica

    Hi Jennifer! This looks delicious and I’m so excited to make it. I’m new to using a crock pot and this will be my first recipe I make in it. My settings have 4-6 hours on high and 8-10 hours low. Should I stick with your setting recommendations and just keep track of time on my own? or should I cook it 6 hours on high? Thank you so much for your help!!!!

    1. Jennifer Post author

      Hi Jessica! I have not used a slow cooker similar to what you are describing but I’m assuming they get to the same temp as others. So, I would say that 6 hours on high would be way too long! If you can keep an eye on it that would be much better. Let me know what you think!!


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