Crockpot/Slow Cooker Method: Prepare your crockpot: Add the raw chicken breasts to the bottom of your slow cooker.

Add the veggies and seasonings: Toss in the diced bell peppers, onion, jalapeño, and minced garlic. Add the drained beans, fire-roasted tomatoes, and green chilies. Pour in the chicken broth and buffalo sauce.

Season: Sprinkle in the cumin, chili powder, paprika, garlic powder, salt, and pepper. Give everything a good stir to combine.

Cook: High: Cook on high for 4 hours. Low: Cook on low for 8 hours.

Shred the chicken: Once the cooking time is done, carefully remove the chicken breasts and shred them using two forks. Alternatively, use a stand mixer on low speed to shred the chicken quickly.

Add the cream cheese: Return the shredded chicken to the pot. Add the room-temperature cream cheese, diced into smaller pieces to help it melt faster. Stir until everything is creamy and smooth.

Serve the Buffalo Chicken Chili: Ladle the buffalo chicken chili into bowls and top with shredded cheese, green onions, avocado, jalapeño slices, tortilla chips, and extra buffalo sauce for that extra kick!

Instant Pot Variation: Sauté: Using the sauté function on your Instant Pot, sauté the diced onion, bell peppers, jalapeño, and garlic for about 3-5 minutes until slightly softened.

Add ingredients: Turn off the sauté function. Add the raw chicken breasts, beans, fire-roasted tomatoes, green chilies, chicken broth, buffalo sauce, and spices. Give everything a good stir.

Cook: Seal the Instant Pot and cook on Manual (High Pressure) for 15 minutes. Allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.

Shred the chicken: Remove the chicken, shred it, and return it to the pot. Add cream cheese: Stir in the diced cream cheese and mix until the chili is creamy and smooth.

Serve the Buffalo Chicken Chili: Top with your favorite toppings and extra buffalo sauce!

Stovetop Method: Sauté the veggies: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the onion, bell peppers, jalapeño, and garlic. Sauté until softened, about 5-7 minutes.

Add chicken and liquid: Add the raw chicken breasts, beans, tomatoes, green chilies, chicken broth, buffalo sauce, and spices. Stir to combine.

Simmer: Bring the chili to a simmer, then reduce heat to low. Cover the pot and cook for about 30-40 minutes, or until the chicken is cooked through and tender.

Shred the chicken: Remove the chicken from the pot, shred it, and return it to the chili. Cream cheese: Stir in the diced cream cheese until fully melted and the chili becomes creamy.

Serve buffalo chicken chili: Top with your favorite toppings and enjoy!