Ingredients

• 1 pound skinless , boneless chicken breasts
• 1 pound skinless , boneless chicken thighs
• 1 cup onion
• 1 cup buffalo wing sauce
• 1 , 14.5 ounce can
• 2 , 4 ounce
• 1 , 1 ounce
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2.5 cups chicken broth
• 2 , 15.5 ounce
• 8 ounces cream cheese , softened
• sour cream

Instructions

1. 1 Add chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, ranch seasoning, chili powder, paprika, cumin, and chicken broth to a slow cooker. Cook on High for 2 hours or Low for 3 to 4 hours.
2. 2 Remove chicken from slow cooker and shred into bite-sized pieces. Return chicken to slow cooker and stir in beans and cream cheese. Cover and cook until cream cheese is melted, about 15 minutes. Add additional stock if desired for a thinner chili.
3. 3 Serve topped with sour cream, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.

Nutrition per serving