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The Ultimate Creamy Slow Cooker Buffalo Chicken Chili: Spicy Game Day Comfort Food

A close-up of a white bowl filled with creamy, orange-red slow cooker buffalo chicken chili, topped with shredded cheese and a drizzle of white sauce.
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You can make this hearty, spicy, and comforting Slow Cooker Buffalo Chicken Chili with minimal effort. It uses simple ingredients to create tender shredded chicken, beans, and bold buffalo flavor, finished with cream cheese for a rich texture perfect for game day or cozy dinners.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
  • 1 (15 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 garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
  • Blue cheese crumbles (for topping)
  • Ranch dressing or sour cream (for topping)

Instructions

  1. Place the raw chicken breasts or thighs into the basin of your slow cooker.
  2. Add the rinsed and drained black beans and cannellini beans, undrained fire-roasted tomatoes, and undrained green chilies on top of the chicken.
  3. Pour the Buffalo wing sauce over the ingredients. Sprinkle the ranch seasoning mix, garlic powder, onion powder, and cayenne pepper (if using) evenly over everything.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  5. When cooking time is complete, 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 gently until the cream cheese is fully melted and the chili is creamy.
  7. Let the chili sit for 10 minutes to allow the flavors to combine before serving.
  8. Serve hot, topped with shredded cheddar or Monterey Jack cheese, blue cheese crumbles, and a drizzle of ranch dressing or sour cream.

Notes

  • This recipe is excellent for meal prep; it freezes well after cooking and before adding the cream cheese.
  • If you prefer a thicker chili, remove about 1 cup of the chili mixture, blend it until smooth, and stir it back in before adding the cream cheese.
  • For a white chicken chili variation, omit the fire-roasted tomatoes and use only white beans.

Nutrition

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