Easy Slow Cooker Creamy Buffalo Chicken Chili
Make this easy Slow Cooker Buffalo Chicken Chili for a comforting, bold meal. It uses simple ingredients to create a creamy, spicy dish perfect for game days or weeknight dinners.
- Prep Time: 10 min
- Cook Time: 7 hours
- Total Time: 7 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can white beans (like cannellini or great northern), rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup buffalo wing sauce (use your favorite brand)
- 1 packet (1 ounce) dry ranch seasoning mix
- 1/2 cup chicken broth
- 4 ounces cream cheese, cut into cubes
- 1 cup shredded cheddar or Monterey Jack cheese (for topping)
- Optional toppings: sour cream, chopped green onions, tortilla chips
Instructions
- Place the raw chicken breasts or thighs into the basin of your slow cooker.
- Add the rinsed beans, diced tomatoes with green chilies, tomato sauce, buffalo wing sauce, dry ranch seasoning mix, and chicken broth over the chicken. Do not stir yet.
- Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Once the cooking time is complete, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the chili. Stir gently until the cream cheese is fully melted and the chili is creamy.
- Stir everything together until well combined. Let it cook on the WARM setting for 10 minutes if needed to fully incorporate the cheese.
- Serve hot with your choice of toppings like shredded cheese, sour cream, or green onions.
Notes
- For a thicker chili, remove about 1 cup of the liquid mixture before adding the cream cheese, whisk in 1 tablespoon of cornstarch, and then return it to the slow cooker.
- If you prefer a spicier chili, add 1 teaspoon of cayenne pepper or a dash of your favorite hot sauce along with the buffalo sauce.
- This recipe works well in an Instant Pot; cook on high pressure for 15 minutes, then allow for a natural pressure release for 10 minutes before quick releasing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 40
- Cholesterol: 120