Slow Cooker Buffalo White Chicken Chili

This slow cooker Buffalo white chicken chili features boneless chicken, green chiles, and white beans in a creamy, spicy base. It has a lot of flavor, and needs very little hands-on time to make it.

Prep Time:

10 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 25 mins

Servings:

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 8 servings

1 pound skinless, boneless chicken breasts
1 pound skinless, boneless chicken thighs
1 cup diced onion
1 cup buffalo wing sauce, (such as Frank’s® RedHot 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 1/2 cups chicken broth
2 (15.5 ounce) cans white beans, drained and rinsed
8 ounces cream cheese, softened
sour cream, shredded Cheddar cheese, and sliced 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 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.
Serve topped with sour cream, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

444	Calories
17g	Fat
31g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 444
% Daily Value *
Total Fat 17g	22%
Saturated Fat 8g	40%
Cholesterol 149mg	50%
Sodium 1875mg	82%
Total Carbohydrate 31g	11%
Dietary Fiber 7g	25%
Total Sugars 7g
Protein 43g	86%
Vitamin C 99mg	110%
Calcium 164mg	13%
Iron 5mg	29%
Potassium 1111mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Chef John's Grilled Swordfish Bruschetta

There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

Spicy Potato Noodles (Bataka Sev)

I've been obsessed with this crispy fried snack ever since my friend brought the recipe back from South Africa in 1988. This is adapted from a recipe she learned in a cooking class taught by a renowned Indian food authority in Cape Town, Ramola Parbhoo.

Colorado Green Chili (Chile Verde)

This Colorado green chili is my version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Pineapple Crisp

Canned pineapple makes this versatile crisp dessert easy to make any time of year. Top this tropical dream with vanilla ice cream for even more richness!

Red Snapper with Athenian Sauce

Greek-inspired pan-fried seasoned fish is topped with 'Athenian sauce.' You can use any type of fish. The key to this dish is that the fish and the sauce are cooked separately. Serve over rice or pasta.

Search is required and the length cannot be less than 2