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Slow Cooker Creamy Buffalo Chicken Chili

A close-up of a white bowl filled with creamy, shredded slow cooker buffalo chicken chili topped with corn and black beans.
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Make this easy, dump-and-go slow cooker buffalo chicken chili for a hearty, spicy, and creamy meal perfect for game day or weeknight dinners.

Ingredients

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  • 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 corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup buffalo wing sauce (use your preferred heat level)
  • 1/2 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 4 ounces cream cheese, cut into cubes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the buffalo wing sauce, chicken broth, tomato sauce, diced tomatoes with green chilies, ranch seasoning mix, garlic powder, and onion powder over the chicken.
  3. Stir the ingredients lightly to coat the chicken.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Add the rinsed and drained black beans, kidney beans, and corn to the slow cooker. Stir to combine.
  7. Add the cubes of cream cheese. Stir gently until the cream cheese melts and the chili becomes creamy.
  8. Continue cooking on LOW for another 30 minutes, or until the chili is heated through and the cream cheese is fully incorporated.
  9. Taste and adjust seasoning if needed before serving.

Notes

  • Serve this high protein buffalo chicken chili topped with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and chopped green onions.
  • For a thicker chili, remove the lid for the last 30 minutes of cooking time.
  • This recipe freezes well; cool completely before storing in airtight containers for up to three months.

Nutrition

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