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Ultimate Easy Slow Cooker Buffalo Chicken Chili (Creamy, Spicy & Shredded Chicken)

Close-up of a white bowl filled with creamy, orange-red slow cooker buffalo chicken chili topped with dark kidney beans.
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Make this simple, flavorful Buffalo Chicken Chili in your slow cooker. It results in tender, shredded chicken and is perfect for game day or easy weeknight dinners.

Ingredients

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  • 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 (15 ounce) can tomato sauce
  • 1 cup buffalo wing sauce (medium heat recommended)
  • 1/2 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes (optional, for creamy texture)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the black beans, kidney beans, diced tomatoes and green chilies, tomato sauce, buffalo wing sauce, and chicken broth over the chicken.
  3. Sprinkle the dry ranch seasoning mix, garlic powder, onion powder, salt, and pepper over the ingredients. 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. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. If using, stir in the cubes of cream cheese until they are fully melted and the chili is creamy.
  7. Stir everything together well. Let the chili sit on the ‘warm’ setting for 10 minutes before serving.

Notes

  • For a white buffalo chicken chili variation, substitute the tomato sauce and diced tomatoes with 1 (15 ounce) can of cannellini beans (drained) and 1 cup of frozen corn.
  • Serve this chili topped with shredded cheddar cheese, a dollop of sour cream, or chopped green onions.
  • This recipe freezes well. Cool completely before transferring to an airtight container for up to 3 months.

Nutrition

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