Print

Gourmet Slow Cooker Buffalo Chicken Chili

Close-up of a white bowl filled with creamy, orange slow cooker gourmet buffalo chicken chili, topped with shredded chicken and a swirl of cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, flavorful Buffalo Chicken Chili in your slow cooker. This recipe uses simple ingredients to create a deeply satisfying, slightly tangy, and spicy chili perfect for game days or easy weeknight meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can mild diced green chilies, undrained
  • 1 cup low-sodium chicken broth
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce (or similar quality hot sauce)
  • 1/2 cup cream cheese, cut into cubes
  • 1/4 cup ranch dressing mix (dry powder)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the raw chicken breasts or thighs into the basin of your slow cooker.
  2. Pour the chicken broth, hot sauce, diced tomatoes (with juice), and green chilies (with juice) over the chicken.
  3. Sprinkle the dry ranch mix, smoked paprika, garlic powder, onion powder, salt, and pepper over the liquid ingredients. Do not stir yet.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
  5. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken completely.
  6. Return the shredded chicken to the slow cooker. Add the rinsed and drained black beans and kidney beans. Stir everything together well.
  7. Add the cubed cream cheese to the chili. Stir gently until the cream cheese melts and creates a creamy texture throughout the chili. This step makes it gourmet.
  8. Continue to cook on LOW for another 30 minutes, stirring occasionally, until the chili is heated through and the cream cheese is fully incorporated.
  9. Taste and adjust seasoning if needed before serving.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking time.
  • Serve this crock pot spicy chicken chili topped with blue cheese crumbles, chopped fresh chives, or a drizzle of extra ranch dressing.
  • This recipe freezes well; cool completely before transferring to freezer-safe containers.

Nutrition

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