1-Alright, let’s get cooking making Buffalo Chicken Chili is as straightforward as it gets, especially with a slow cooker doing most of the work. Start by browning that ground chicken until it’s fully cooked; it’s a simple step that locks in flavor and keeps things hearty. Once that’s done, toss everything into the slow cooker and let it work its magic you’ll have a spicy, comforting meal ready in no time.

2-First off, brown the 1 pound of ground chicken in a pan until it’s no longer pink; this takes about 5-10 minutes and sets the base for the dish. Then, transfer it to your slow cooker and add the 15 ounces of canned white navy beans (drained and rinsed), 14.5 ounces of fire-roasted tomatoes (drained), 2 cups of chicken broth, 1/4 to 1/2 cup of buffalo wing sauce, 1 packet of ranch dressing mix, 1 cup of frozen corn kernels, 1/2 teaspoon each of onion powder, garlic powder, celery salt, and dried cilantro, plus 1/4 teaspoon of salt. Stir it all together to mix well, but hold off on the cream cheese for now.

3-Next, place the 8 ounces of cream cheese on top, cover the slow cooker, and set it to high for 4 hours or low for 8 hours. Once it’s done, give it a good stir to blend in that creamy goodness and taste it adjust the buffalo sauce if you want more heat, maybe adding a dash of cayenne pepper for an extra kick. Finally, serve it up hot with optional blue cheese crumbles on top for that perfect finish. I once forgot to stir and ended up with a super creamy surprise lesson learned, but it was still yummy!