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Easy Slow Cooker Buffalo Chicken Chili (Creamy Version)

Close-up of a hearty serving of slow cooker buffalo chicken chili, featuring shredded chicken, black beans, and corn in a rich sauce.
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Make this creamy, spicy Buffalo Chicken Chili in your slow cooker. It is a simple, dump-and-go recipe perfect for weeknight dinners or game day gatherings.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup buffalo wing sauce (your preferred heat level)
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 1/2 cup chicken broth
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the rinsed beans, corn, diced tomatoes with green chilies, and diced green chilies to the slow cooker.
  3. Pour the buffalo wing sauce and chicken broth over the ingredients.
  4. Sprinkle the ranch seasoning mix, garlic powder, and onion powder over everything. Stir gently to combine the liquids and seasonings.
  5. Place the cubes of cream cheese evenly over the top of the mixture. Do not stir them in yet.
  6. Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  7. About 30 minutes before serving, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
  8. Stir everything together until the cream cheese is fully melted and the chili is creamy and combined.
  9. Taste and add salt and pepper as needed. Serve hot with your favorite toppings.

Notes

  • Shredded chicken works best for texture in this recipe.
  • Serve this hearty slow cooker soup topped with shredded cheddar jack cheese, a drizzle of ranch dressing, and chopped green onions.
  • For a spicier kick, add 1/2 teaspoon of cayenne pepper with the dry seasonings.
  • This recipe freezes well for future weeknight chicken dinners.

Nutrition

Find it online: https://daisyrecipe.com/slow-cooker-buffalo-chicken-chili/