Slow Cooker Buffalo Chicken Chili That Hits Just Right
A creamy, spicy buffalo chicken chili with white beans, corn, and cream cheese — perfect from the pressure cooker and ready to warm your soul.
Equipment
- 1 Pressure cooker or slow cooker for cooking the chili
Ingredients
Main Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans drained and rinsed
- 14.5 oz fire roasted tomatoes drained
- 2 cups chicken broth
- ¼ - ½ cup buffalo wing sauce start with ¼ cup and add more at end if needed
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dried cilantro
- ¼ teaspoon salt
- 8 oz cream cheese for creamy smooth finish
- blue cheese crumbles optional for topping
Instructions
Instructions
- Start by cooking ground chicken in a skillet over medium heat. Break it up until fully cooked and no pink remains.
- Transfer browned chicken into the slow cooker.
- Add white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, and ranch dressing mix. Stir together.
- Add corn kernels and sprinkle onion powder, garlic powder, celery salt, cilantro, and salt over top.
- Place block of cream cheese on top. Cover and cook on low pressure for 20 minutes. Use quick release, then stir until smooth. Add more buffalo sauce to taste and serve with blue cheese if desired.
Notes
Top with additional buffalo sauce or blue cheese crumbles if desired. Leftovers store well in the fridge or freezer. Reheat gently to avoid curdling.