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Ultra Creamy Slow Cooker Buffalo Chicken Chili

Close-up of a bowl of vibrant orange slow cooker buffalo chicken chili topped with blue cheese crumbles and a drizzle of ranch.
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This Slow Cooker Buffalo Chicken Chili delivers bold, spicy comfort with minimal prep. It uses the slow cooker to create tender chicken and a rich, creamy texture, making it the perfect easy weeknight crockpot dinner or game day food.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup Buffalo wing sauce (use your favorite brand)
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra richness)
  • Toppings: Blue cheese crumbles, ranch dressing, green onions

Instructions

  1. Place the raw chicken breasts into the basin of your slow cooker.
  2. Add the cannellini beans, great northern beans, black beans, fire-roasted tomatoes (with liquid), and diced green chilies (with liquid) over the chicken.
  3. Pour the Buffalo wing sauce over the ingredients. Sprinkle the ranch seasoning mix, chili powder, cumin, and garlic powder evenly over everything. 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. Once the cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the cubed cream cheese until it melts completely into the chili, creating a creamy texture. If you desire a richer chili, stir in the heavy cream now.
  7. Stir everything together well to combine all ingredients. Let it warm through for 10 more minutes on the WARM setting if needed.
  8. Serve hot with your choice of toppings like blue cheese crumbles, a drizzle of ranch dressing, or chopped green onions.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (mostly liquid and beans) near the end, blend it until smooth, and stir it back into the slow cooker.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.
  • Adjust the amount of Buffalo sauce or add a dash of cayenne pepper if you prefer a spicier kick.

Nutrition

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