Instructions

• Place the 1/4 cup cubed butter in the bottom of the crockpot. Arrange the 2 pounds boneless skinless chicken breasts on top of the butter.
• Add 2/3 cup buffalo sauce, 2 cups chicken broth, 1/2 cup diced onion, the entire 14.5-ounce can fire roasted diced tomatoes, the drained 15-ounce can corn, and the two drained 15-ounce cans white beans to the crockpot.
• Sprinkle in 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon dill, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir gently to combine so the spices are distributed and the chicken is partially submerged.
• Cover the crockpot and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through (internal temperature 165°F or no pink in the center).
• Remove the cooked chicken from the crockpot to a cutting board or plate and shred it with two forks.
• Return the shredded chicken to the crockpot. Add the 8-ounce package cream cheese (room temperature); cut into chunks to help it melt more quickly, and stir to distribute.
• Cover and cook on high for 8–10 minutes, stirring once or twice, until the cream cheese is fully melted and incorporated and the chili is smooth and heated through.
• Stir once more, taste and adjust seasoning if desired, then serve the chili warm.