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Creamy Slow Cooker Buffalo Chicken Chili: Easy Game Day Comfort Food

Close-up of a steaming blue bowl filled with rich, orange-red buffalo chicken chili topped with shredded chicken and beans.
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This hearty, creamy Buffalo Chicken Chili brings the bold flavor of buffalo wings into a comforting, easy-to-make slow cooker meal. It is perfect for weeknight dinners or your next game day gathering.

Ingredients

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  • 2 lbs 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 white beans (like cannellini or great northern), rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (10 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup buffalo wing sauce (your preferred heat level)
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional, for topping)
  • Blue cheese crumbles (optional, for topping)

Instructions

  1. Place the raw chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the rinsed black beans, kidney beans, white beans, diced tomatoes with green chilies, plain diced tomatoes, chicken broth, buffalo wing sauce, ranch seasoning mix, garlic powder, and onion powder to the slow cooker.
  3. Stir all ingredients gently to combine them around the chicken.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the chili.
  6. Add the cubed cream cheese to the chili. Stir constantly until the cream cheese is completely melted and the chili is creamy.
  7. Let the chili cook for another 15 minutes on LOW, uncovered slightly if needed, to allow it to thicken slightly.
  8. Serve the hearty chili hot, topped with shredded cheese and blue cheese crumbles, if desired.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (liquid and beans) before adding the cream cheese, blend it until smooth, and stir it back in.
  • If you prefer a stovetop method, cook the chicken in a large pot until done, shred it, then add all other ingredients (except cream cheese) and simmer for 30 minutes before adding the cream cheese.
  • Adjust the amount of buffalo wing sauce to control the spice level for your family favorite chili.

Nutrition

Find it online: https://kingscook.com/buffalo-chicken-chili-recipe-creamy-slow-cooker/