1-First, brown the 1 pound of ground chicken fully in a pan over medium heat. Once it’s done, transfer it to the slow cooker for that juicy base.

2-Next, add the 15 ounces of canned white navy beans (drained and rinsed), 14.5 ounces of drained fire-roasted tomatoes, 2 cups of chicken broth, 1/4 to 1/2 cup of buffalo wing sauce, 1 cup of frozen corn kernels, and the seasonings: 1/2 teaspoon each of onion powder, garlic powder, celery salt, and dried cilantro, plus 1/4 teaspoon of salt.

3-Mix everything well in the slow cooker to ensure even distribution. Then, place the 8 ounces of cream cheese on top without stirring it in yet. Cover and cook on high for 4 hours or low for 8 hours until the flavors blend beautifully.

4-After cooking, stir the cream cheese until it’s fully incorporated for that creamy texture, and taste to see if you want more buffalo sauce. Serve your Crockpot Buffalo Chicken Chili hot, perhaps with blue cheese crumbles on top for a tangy finish. This recipe is easy to make and perfect for a comforting meal after a busy week, just as the tips suggest.