The Best Slow Cooker Buffalo Chicken Chili
A zesty and creamy slow cooker chili featuring ground chicken, beans, fire-roasted tomatoes, and a kick of buffalo wing sauce, finished with cool cream cheese.
Equipment
- skillet
- Slow cooker
Ingredients
Main Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans (drained and rinsed)
- 14.5 oz can fire roasted tomatoes (drained)
- 2 cups chicken broth
- 1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles (optional)
Instructions
Instructions
- Brown the ground chicken in a skillet until fully cooked, then transfer it to your slow cooker.
- Add the white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn kernels, onion powder, garlic powder, celery salt, dried cilantro, and salt to the slow cooker and stir everything to combine.
- Place the block of cream cheese on top of the ingredients in the slow cooker and cover it with the lid.
- Cook the chili on high for 4 hours or on low for 8 hours until heated through and flavors are melded.
- After cooking, stir the chili well to fully incorporate the melted cream cheese, and add more buffalo wing sauce if you desire extra spice.
- Serve the chili hot, topping individual bowls with blue cheese crumbles if you wish.
Notes
This chili is easily customizable to your preferred spice level; adjust the buffalo wing sauce accordingly. Serve with your favorite toppings beyond blue cheese, such as green onions, shredded cheddar, or a dollop of sour cream.