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Crockpot Buffalo Chicken Chili with Cream Cheese and White Beans

Crockpot buffalo chicken chili combines shredded chicken, white beans, and buffalo-style hot sauce in a creamy slow-cooked chili. Cream cheese melts in at the end for a smooth, tangy finish.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 2 can (15 oz) great northern beans drained and rinsed
  • 1.5 cup low-sodium chicken broth
  • 0.5 cup buffalo-style hot sauce
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp ground cumin
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the thawed chicken, onion, garlic, beans, broth, buffalo sauce, ranch seasoning, cumin, and black pepper in a 6-quart slow cooker.
  2. Stir to combine around the chicken.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Add the cream cheese.
  8. Cover and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the cream cheese is melted and the chili is creamy.

Notes

For the creamiest texture, cut the softened cream cheese into cubes before adding it. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months.