Add the chicken breast, salt, pepper, and buffalo sauce to a large container with a lid or storage bag. Mix well to coat the chicken in the sauce and spices. Seal and set aside.
Dice the onion, bell pepper, jalapeño pepper, and garlic and transfer to a separate sealed container with a lid or storage bag. Set the chicken and the veggies in the refrigerator until continuing on to step 3, up to 2 days.
Remove the chicken and veggies from the refrigerator and transfer to an empty 6-quart slow cooker. Cover with the broth, corn, and diced tomatoes. Stir to evenly mix, then cover and cook on low for 8 hours or high for 5 hours.
Remove the cooked chicken from the slow cooker and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the slow cooker.
Stir in the cream cheese until melted down and incorporated into the chili. Salt to taste, then leave on the warm setting until serving with sliced green onion on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
TO MAKE IT AT ONCE
Add the chicken, salt, pepper, and buffalo sauce to an empty 6-quart slow cooker. Mix to coat, then add in the diced onion, bell pepper, jalapeño pepper, and garlic.
Cover everything with the broth, corn, and diced tomatoes. Stir to evenly mix, then cover and cook on low for 8 hours or high for 5 hours.
Remove the cooked chicken from the slow cooker and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the slow cooker.
Stir in the cream cheese until melted down and incorporated into the chili. Leave on the warm setting until serving with sliced green onion on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
STOVETOP
Heat 2 tablespoons of oil over medium heat in a large pot or dutch oven. Add the diced onion, bell pepper, and jalapeño pepper and cook, stirring occasionally until softened, 5 to 7 minutes. Add the minced garlic, salt, and pepper and continue cooking for another minute.
Pour in the chicken broth, corn, diced tomatoes, and buffalo sauce and bring to a boil. Place the chicken into the liquid. If the chicken is not completely covered, add additional broth or water until covered.
Cover the pot and simmer until the chicken is fully cooked at an internal temperature of 165 degrees F, about 15 minutes. Remove the chicken from the pot and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the pot.
Stir in the cream cheese until melted down and incorporated into the chili. Simmer on low until serving with sliced green onion on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.