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Creamy Slow Cooker Buffalo Chicken Chili for Game Day

Close-up of creamy buffalo chicken chili featuring shredded chicken and dark red kidney beans in a white bowl.
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Make this easy, hearty Buffalo Chicken Chili in your slow cooker. It combines tender shredded chicken, spicy buffalo sauce, and cream cheese for a rich, comforting bowl perfect for weeknight dinners or game day gatherings.

Ingredients

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  • 3 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or preferred buffalo sauce)
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 ounces cream cheese, cubed
  • 1 cup shredded cheddar or Monterey Jack cheese (for topping)
  • Optional toppings: Blue cheese crumbles, ranch dressing, chopped green onions

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the chicken broth, buffalo sauce, ranch seasoning mix, garlic powder, and onion powder over the chicken.
  3. 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.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the rinsed black beans, kidney beans, diced tomatoes with green chilies, and diced green chilies to the slow cooker. Stir to combine.
  6. Add the cubed cream cheese. Stir gently until the cream cheese melts and the chili becomes creamy. This may take about 15 to 20 minutes on the ‘Keep Warm’ setting.
  7. Stir the chili until it is fully heated through and creamy. Do not let it boil after adding the cream cheese.
  8. Serve hot, topped with shredded cheese and your choice of optional toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and then return it to the slow cooker while stirring.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper along with the other seasonings.
  • This recipe makes excellent leftovers for easy weeknight meals later in the week.

Nutrition

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