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To a 5-quart or larger slow cooker, add the chicken breasts.
Top with the beans, diced tomatoes, broth, green chilis, buffalo sauce, carrots, onion powder, garlic powder, celery salt, dill, and pepper. Stir to combine. Nestle the chicken breasts into the mixture.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Carefully remove the chicken to a plate or cutting board and set aside.
Use an immersion blender to partially blend the soup just until some of the beans and tomatoes are smooth, leaving enough texture for interest. (If you don’t have an immersion blender, transfer a few cups to a blender, puree being very careful as hot soup splatters, then return to the slow cooker.)
Shred the chicken and return to the slow cooker. Add the cream cheese. Recover and cook on high for 15 to 20 minutes, until the cream cheese is softened. Stir to incorporate the cream cheese.
To prevent curdling, place the Greek yogurt in a small bowl. Slowly stir in a few spoonfuls of the hot chili liquid to gently warm it up, then stir the tempered yogurt back into the slow cooker.
Taste and add additional Buffalo sauce or salt as desired. Serve hot with cheese crumbles and sliced green onions. For more heat, drizzle with a little extra buffalo sauce.