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Crock Pot Creamy Buffalo Chicken Chili

A close-up of a white bowl filled with spicy, shredded buffalo chicken chili topped generously with melted cheddar and blue cheese crumbles.
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This Crock Pot Buffalo Chicken Chili recipe delivers the spicy, tangy flavor of buffalo wings in a hearty, creamy chili format. It is an easy, set-it-and-forget-it meal perfect for game days or busy weeknights.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 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 chicken broth
  • 1/2 cup Buffalo wing sauce (use your favorite brand)
  • 1 packet (1 ounce) ranch seasoning mix
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
  • Blue cheese crumbles (for topping)
  • Tortilla chips or crackers (for serving)

Instructions

  1. Place the shredded chicken, black beans, cannellini beans, fire-roasted tomatoes, green chilies, chicken broth, Buffalo wing sauce, and ranch seasoning mix into the basin of your slow cooker.
  2. Stir all ingredients together until they are well combined.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  4. About 30 minutes before serving, add the cubed cream cheese to the chili. Stir gently until the cream cheese has melted and the chili is creamy.
  5. Taste the chili and add more Buffalo sauce if you desire more heat or tang.
  6. Ladle the Buffalo chicken chili into bowls. Top each serving with shredded cheddar or Monterey Jack cheese and blue cheese crumbles. Serve hot with tortilla chips.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture near the end of cooking, mash the beans slightly, and stir it back into the slow cooker before adding the cream cheese.
  • You can substitute ground chicken for shredded chicken; brown the ground chicken on the stovetop first, drain any fat, and then add it to the slow cooker.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://hearthbite.com/buffalo-chicken-chili-recipe-crock-pot-creamy/