Make this easy, creamy buffalo chicken chili in your slow cooker for a simple, flavorful meal perfect for game day or a weeknight dinner.
Author:Chloe Ashby
Prep Time:10 min
Cook Time:6 hours
Total Time:6 hours 10 min
Yield:6 servings
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
2 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 (10.75 ounce) can cream of chicken soup
1 cup chicken broth
1/2 cup buffalo wing sauce (use your preferred heat level)
1/4 cup ranch dressing mix (dry seasoning packet)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
4 ounces cream cheese, cut into cubes
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Pour the black beans, kidney beans, diced tomatoes and green chilies, cream of chicken soup, chicken broth, buffalo wing sauce, ranch dressing mix, chili powder, cumin, and garlic powder over the chicken.
Stir the ingredients gently to combine everything around the chicken.
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.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the cubed cream cheese to the chili and stir until the cheese is completely melted and the chili is creamy.
Stir well before serving.
Notes
Serve this chili topped with shredded cheddar cheese, a dollop of sour cream, or chopped green onions.
If you prefer a less creamy chili, reduce the amount of cream of chicken soup or omit the cream cheese.
For a spicier chili, increase the amount of buffalo wing sauce or add a dash of cayenne pepper.