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.
Instant Pot Directions:
Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.
Use two forks to shred chicken in instant pot or remove chicken to cutting board to shred. Add chicken back to pot.
Add drained beans and cream cheese to instant pot. Stir until chili is creamy and smooth. Serve with desired toppings.
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*Start with 1/4 cup buffalo sauce, especially if making for kids. I often use 1/2 cup, though, and I feel like it gives a great spice level. **I've made this with light cream cheese and regular. Both work great!Recipe adapted from Slow Cooker Gourmet