... Print

Creamy Slow Cooker Buffalo Chicken Chili

A close-up of a bowl of creamy buffalo chicken chili topped generously with shredded cheddar and Monterey Jack cheese and sliced green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty and flavorful Buffalo Chicken Chili in your slow cooker for an easy, crowd-pleasing meal. It combines the spicy tang of Buffalo wings with the comfort of a classic chili, perfect for game days or weeknight dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can 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 cup Buffalo wing sauce (use your favorite brand)
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup shredded cheddar cheese (for topping)
  • Optional toppings: Blue cheese crumbles, ranch dressing, green onions

Instructions

  1. Place the chicken breasts, black beans, kidney beans, diced tomatoes, green chilies, chicken broth, Buffalo wing sauce, ranch seasoning mix, cumin, and garlic powder into your slow cooker.
  2. Stir all ingredients together until they are well combined.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. 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 completely melted and the chili is creamy.
  6. Taste the chili and add more Buffalo sauce or seasoning if you desire more heat or flavor.
  7. Serve hot, topped with shredded cheddar cheese and your favorite optional toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix it with 1 tablespoon of cornstarch, and stir it back into the slow cooker before the final 30 minutes of cooking.
  • If you prefer a stovetop method, cook the chicken in the broth until done, shred it, then combine all ingredients (except cream cheese) in a large pot and simmer for 30 minutes before adding the cream cheese.
  • This Creamy Buffalo Chili freezes well; cool completely before storing in airtight containers.
  • Find more easy recipes like this one on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/buffalo-chicken-chili-recipe-easy-slow-cooker/