Slow Cooker Buffalo Chicken Chili

Place the chicken breasts in the bottom of the slow cooker. Add both cans of beans, then layer in the onion, red bell pepper, garlic, and jalapeño.
2 pounds chicken breast
1 can (14 oz / 400 g) red kidney beans
1 can (14 oz / 400 g) cannellini beans
1 medium onion
1 red bell pepper
4 garlic cloves
1 tablespoon jalapeño
Sprinkle in the cumin, smoked paprika, a good pinch of salt, and freshly ground black pepper.
1 teaspoon ground cumin
2 teaspoons smoked paprika
Pour in the buffalo wing sauce, diced tomatoes (with juices), and chicken stock. Give everything a light stir to combine, keeping the chicken nestled at the bottom.
½ cup buffalo wing sauce
1 can (14 oz / 400 g) diced tomatoes
½ cup chicken stock
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
Remove the chicken breasts to a plate and shred them with two forks. Return the shredded chicken to the slow cooker.
Stir in the cream cheese until melted and the chili looks creamy and slightly thickened. Taste and adjust seasoning with more salt, pepper, or buffalo sauce if you like extra heat.
½ cup cream cheese
Fresh cilantro
Salt and freshly ground black pepper to taste
Ladle into bowls, garnish with fresh cilantro, and serve hot.