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Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili

The ultimate comfort food, Slow Cooker Buffalo Chicken Chili brings together tender chicken, spicy buffalo sauce, and hearty beans for an easy weeknight dinner. This creamy chili is packed with flavor and perfect for feeding a crowd. Make it tonight for a cozy meal!
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless skinless chicken breasts
  • 1 can chili beans 15 oz, undrained
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can Rotel diced tomatoes and green chilies 10 oz, undrained
  • 2 cups chicken broth
  • 1 package ranch dressing mix 1 oz
  • ½ cup hot sauce or wing sauce or to taste
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 package cream cheese 8 oz

Equipment

  • 6-qt Slow Cooker
  • Dutch oven

Method
 

  1. Place chicken at bottom of slow cooker.
  2. Add chili beans, black beans, Rotel diced tomatoes and green chilies, chicken broth, cumin, chili powder, ranch seasoning, and buffalo sauce. Stir together.
  3. Place cream cheese on top of the chicken.
  4. Cover with lid and cook on LOW for 6 to 8 hours.
  5. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker and stir.

Notes

I use chicken breasts in the chili. You can substitute boneless chicken tenderloins or chicken thighs if you prefer.
I use Frank’s Hot Sauce or Frank’s Buffalo Sauce in this recipe.
I suggest using low-sodium or salt-free chicken broth if using a store-bought ranch dressing mix.
Feel free to substitute your favorite beans in the chili. White beans, kidney beans, or great northern beans work great.
For a low-carb soup, omit the beans.