Not only is this Buffalo Chicken Chili the best version ever, but it is ridiculously easy to throw together. This Slow Cooker Creamy Buffalo Chicken Chili has the perfect amount of spice, a smooth creamy base, lots of tender chicken, and takes 10 minutes to prepare. Be ready to hand out the recipe to whoever tries it!
Slow Cooker Creamy Buffalo Chicken Chili
Halloween is behind us and things are about to get bananas up in here. I am excited about the upcoming holidays, but it’s also easy to get caught up in the over-scheduled madness.
If you are anticipating any spastic freak-outs in the near future, you are going to need a recipe like this Slow Cooker Creamy Buffalo Chicken Chili. Pin it, print it, and tape it to your fridge because it will be a stress-free thing you CAN manage.
#1 It pretty much requires zero brain cells. If you have mastered operating a can opener and correctly using measuring spoons, it’s on like Donkey Kong. You can knock out this recipe while your mind is on a thousand different things, yet not really focusing on any of them.
#2 If you are too busy to find ten minutes to make dinner, call for pizza and I won’t judge. But hopefully you can manage ten minutes of prep and clean-up time to have a dinner waiting for you in eight hours. If you want to pretend like you were slaving away on it for hours, though, I won’t judge either.
#3 Given how ridiculously easy this recipe is, it is absurdly delicious. In fact, it is so impressive, I often make it for entertaining, tailgating, or to take to a friend. They WILL ask you for the recipe, though, so be careful with feigning how much effort you put into making it. Awkward.
#4 Is there really nothing better than buffalo chicken ANYTHING?! Whatever classic dish is morphed into “buffalo chicken” style I am sold. My Healthy Tortilla Crusted Buffalo Chicken is definitely a fan favorite on MamaGourmand. You can pretty much preamble any food with “buffalo chicken” and it will merit a slow drive by me.
SAVE THIS SLOW COOKER CREAMY BUFFALO CHICKEN CHILI TO YOUR PINTEREST BOARD!
- 1 1/2 lbs. boneless chicken breasts
- 14.5 oz. can Great Northern beans, drained
- 14.5 oz. can fire roasted diced tomatoes, drained (can substitute regular diced tomatoes)
- 14.5 oz can chicken broth (read label to make sure it's gluten free)
- 1/2 * cup buffalo wing sauce, I used Frank's Red Hot
- 1 package ranch dressing mix envelope (Hidden Valley brand is gluten free)
- 14.5 oz. can sweet corn kernels, drained
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 1/2 tsp. dried cilantro
- 1/4 tsp. salt
- 8 oz. cream cheese**
- Toppings: tortilla chips, fresh cilantro, blue cheese crumbles
In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.
Cook on high for 4 hours or low for 8 hours.
Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
Add the cream cheese and stir until it is incorporated.
Serve with desired toppings.
*You can start with 1/4 cup buffalo sauce, but I've found that doesn't add any spice at all. 1/2 cup gives it a little kick without being too overwhelming.
**I've made this with light cream cheese and regular. Light cream cheese doesn't affect the taste, but it may not meld into the chili as well and leave little clumps. Regular cream cheese seems to "melt" more uniformly.
Recipe adapted from Slow Cooker Gourmet
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
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