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Creamy Slow Cooker Buffalo Chicken Chili

Close-up of a bowl of creamy buffalo chicken chili topped with shredded cheddar cheese and sliced green onions.
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Make this hearty and spicy Buffalo Chicken Chili in your slow cooker for an easy, flavorful meal perfect for game day or a weeknight dinner.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1/2 cup buffalo wing sauce (use your preferred heat level)
  • 1/4 cup ranch dressing or blue cheese dressing
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
  • Optional toppings: chopped green onions, extra buffalo sauce

Instructions

  1. Place the chicken breasts, black beans, cannellini beans, diced tomatoes, green chilies, chicken broth, buffalo sauce, ranch dressing, and dry ranch seasoning mix into the basin of a 6-quart or larger slow cooker.
  2. Stir all ingredients together until well combined.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the chili. Stir gently until the cream cheese has melted and the chili is creamy. Do not over-stir.
  6. Taste the chili and add more buffalo sauce if you want more heat.
  7. Serve hot, topped with shredded cheese and your choice of additional toppings.

Notes

  • For a stove top version, cook the chicken in a large pot until done, shred it, then add all other ingredients except the cream cheese and cook for 20 minutes. Stir in the cream cheese until melted.
  • You can use pre-cooked shredded chicken to reduce the cooking time significantly. If using pre-cooked chicken, cook on LOW for 3 hours just to heat through before adding the cream cheese.
  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the cream cheese, mix it with 1 tablespoon of cornstarch, then stir back into the chili and cook until thickened.

Nutrition

Find it online: https://delishdreams.com/buffalo-chicken-chili-recipe/