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Ultimate Creamy Slow Cooker Buffalo Chicken Chili

A close-up of shredded chicken chili topped with melted white cheese, likely slow cooker buffalo chicken chili.
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Make this easy Slow Cooker Buffalo Chicken Chili for a hearty, comforting meal. It delivers bold buffalo flavor with minimal effort, perfect for game day or weeknights.

Ingredients

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  • 1.2 kg boneless skinless chicken breasts
  • 1 cup buffalo wing sauce (like Frank’s RedHot)
  • 1 can (400 g) diced tomatoes, undrained
  • 1 can (400 g) kidney beans, drained and rinsed
  • 1 can (400 g) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1 packet (1 ounce) ranch seasoning mix
  • 4 ounces cream cheese, cubed

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the buffalo wing sauce over the chicken.
  3. Add the diced tomatoes (with juice), kidney beans, black beans, corn, and ranch seasoning mix to the slow cooker. Do not stir yet.
  4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese to the chili. Stir everything together until the cream cheese is fully melted and the chili is creamy.
  7. Cook for an additional 15 minutes on low, uncovered, to allow the chili to thicken slightly.
  8. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking time after adding the cream cheese.
  • You can substitute ground chicken for the breasts, reducing the initial cook time to about 4 hours on low.
  • Serve this spicy slow cooker dinner topped with shredded cheddar, sour cream, or chopped green onions.

Nutrition

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