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Buffalo Chicken Chili in the Crockpot: Creamy Ranch Topped Comfort

Buffalo Chicken Chili

A spicy, creamy slow cooker chili made with shredded chicken, buffalo sauce, white beans, and a ranch-cream cheese finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup buffalo sauce plus more to taste
  • 2 (15-ounce) cans white beans (cannellini or great northern) drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 2 cups low-sodium chicken broth
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 (1-ounce) packet ranch seasoning mix
  • 8 ounces cream cheese cubed and softened
  • 1 cup shredded cheddar cheese for topping
  • 1/4 cup ranch dressing for topping
  • 2 green onions sliced, for topping

Method
 

  1. Add chicken and vegetables: Place the chicken breasts in the bottom of the crockpot, then add the onion, celery, and garlic around it.
  2. Pour in liquids and beans: Add the diced tomatoes, chicken broth, white beans, and buffalo sauce over the chicken, stirring gently to combine everything.
  3. Cook low and slow: Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and pulls apart easily with a fork.
  4. Shred the chicken: Remove the chicken to a cutting board and shred it with two forks into bite-sized pieces.
  5. Return chicken to pot: Add the shredded chicken back into the crockpot and stir it into the broth and beans.
  6. Stir in cream cheese: Add the cubed cream cheese and ranch seasoning mix, stirring every few minutes until the cream cheese melts fully and the chili turns creamy and pale orange.
  7. Adjust seasoning: Taste the chili and add more buffalo sauce for extra heat or a splash of broth if it's thicker than you like.
  8. Let it rest: Turn off the crockpot and let the chili sit uncovered for 5 minutes to settle before serving.
  9. Serve with toppings: Ladle the chili into bowls and top with shredded cheddar, a drizzle of ranch dressing, and sliced green onions.