Description
A creamy, spicy, and hearty chili with tender shredded chicken, beans, and buffalo sauce slow-cooked to perfection. Perfect for game day or cozy dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup frozen corn
- 1 small onion, diced
- 3 cups chicken broth
- 3/4 cup buffalo wing sauce (adjust to taste)
- 1 packet ranch seasoning mix
- 8 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add beans, tomatoes, corn, onion, buffalo sauce, broth, and seasonings. Stir gently to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, then return to the slow cooker.
- Stir in cream cheese until melted and fully incorporated.
- Taste and adjust seasonings, then serve hot with toppings like blue cheese, cheddar, or green onions.
Notes
 For a milder version, use less buffalo sauce and more broth. Leftovers keep well in the fridge for up to 4 days or can be frozen for 3 months. Serve with cornbread, tortilla chips, or a crisp salad.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American