Description
This bold and creamy buffalo chicken chili is packed with shredded chicken, beans, cream cheese, and spicy flavor—perfect for game day or chilly nights!
Ingredients
2 pounds boneless skinless chicken breasts (about 3)
¼ cup butter, cubed
⅔ cup buffalo sauce
2 cups chicken broth
½ cup diced onion (about ½ small onion)
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15 oz) can corn, drained
1 (15 oz) can white beans, drained
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
8 oz cream cheese, room temperature
Instructions
Place butter cubes in the bottom of the slow cooker. Add chicken breasts on top.
To the crockpot, add buffalo sauce, chicken broth, onion, diced tomatoes, corn, beans, and seasonings. Stir to combine.
Cover and cook on low for 5–6 hours or high for 3–4 hours.
Remove chicken, shred with two forks, then return to crockpot.
Stir in cream cheese until melted and smooth (about 8–10 minutes).
Serve hot with toppings such as shredded cheese, green onions, cilantro, or tortilla chips.
Notes
Adjust heat by using mild, medium, or hot buffalo sauce.
Swap white beans for black beans or kidney beans for variety.
Leftovers store well in the fridge for 3–4 days or freeze up to 3 months.
For extra creaminess, stir in shredded cheddar before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish, Chili
- Method: Slow Cooker / Crockpot
- Cuisine: American
