Slow Cooker Buffalo White Chicken Chili in a bowl garnished with green onions

Slow Cooker Buffalo White Chicken Chili

ByCasey Monroe

Why Make This Recipe

Slow Cooker Buffalo White Chicken Chili is a delightful twist on traditional chili. It’s spicy, creamy, and packed with flavor. The beauty of this dish is its easy preparation; you just throw everything in the slow cooker and let it work its magic. It’s perfect for busy days when you want a delicious meal without spending hours in the kitchen. Plus, it’s a great option for gatherings or game day, as everyone loves a warm bowl of chili loaded with tasty chicken and beans.

How to Make Slow Cooker Buffalo White Chicken Chili

Ingredients:

  • 1 pound boneless skinless chicken breasts
  • 1 pound boneless skinless chicken thighs
  • 1 cup finely chopped onion
  • 1 cup buffalo wing sauce, such as Frank’s Buffalo sauce, plus more for serving
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 2 (4-ounce) cans green chiles
  • 1 (1-ounce) packet ranch seasoning mix
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 ½ cups chicken broth
  • 2 cans white beans, drained and rinsed
  • 8 ounces cream cheese, softened
  • Sour cream, shredded Cheddar cheese, and green onions for garnish

Directions:

  • 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.

  • Remove chicken from the slow cooker and shred into bite-sized pieces. Return chicken to the 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.

  • Serve topped with sour cream, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.

How to Serve Slow Cooker Buffalo White Chicken Chili

Serve this chili hot in bowls, garnished with a dollop of sour cream, a sprinkle of shredded Cheddar cheese, and some chopped green onions. For those who love extra heat, offer additional buffalo wing sauce on the side so everyone can customize their chili to their liking. It pairs wonderfully with cornbread or tortilla chips.

How to Store Slow Cooker Buffalo White Chicken Chili

If you have leftovers, let the chili cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Place the chili in a freezer-safe container, and it can last for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight and reheat on the stove or in the microwave.

Tips to Make Slow Cooker Buffalo White Chicken Chili

  1. Adjust the Spice: If you prefer a milder chili, use less buffalo sauce or choose a mild version.
  2. Add More Veggies: Feel free to add more vegetables, like bell peppers or corn, for extra texture and color.
  3. Use Rotisserie Chicken: To save time, you can substitute cooked rotisserie chicken in place of raw chicken. Just add it at the end to heat through.

Variation

You can change the type of beans to black beans or pinto beans based on your preference. For a dairy-free version, replace cream cheese with a plant-based alternative or simply omit it.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken; just increase the cooking time to ensure it cooks thoroughly.

Is this chili gluten-free?
Yes, as long as the buffalo sauce and ranch seasoning mix are gluten-free, this chili is suitable for a gluten-free diet.

Can I make this chili on the stove instead of the slow cooker?
Absolutely! You can cook it on the stove by simmering all the ingredients together in a pot for about 30-40 minutes, or until the chicken is cooked and tender. Shred the chicken and stir in the beans and cream cheese as you would in the slow cooker.