Slow Cooker Buffalo White Chicken Chili

Why You’ll Love This Recipe

• Rich and creamy – The combination of cream cheese and chicken creates a smooth, satisfying texture.
• Spicy buffalo flavor – Enjoy the heat of buffalo wings in a comforting chili form.
• Hands-off cooking – Simply add everything to the slow cooker and let it do the work.
• Hearty and filling – Packed with protein and perfect for a cozy, filling meal.
• Perfect for meal prep – Makes great leftovers and freezes well.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup buffalo wing sauce (more if you like it spicier)
• 8 oz cream cheese, cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional, for topping)
• 1/4 cup sliced green onions (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the ingredients: Place the chicken breasts, white beans, corn, onion, and garlic into the slow cooker.
2. Add liquids and spices: Pour in the chicken broth, buffalo wing sauce, and season with cumin, chili powder, smoked paprika (if using), salt, and black pepper. Stir to combine.
3. Add the cream cheese: Cube the cream cheese and add it to the slow cooker. Don’t worry if it looks like it’s sitting on top; it will melt into the chili as it cooks.
4. Slow cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
5. Shred the chicken: Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the chili and stir to combine.
6. Finish the chili: Stir everything together, making sure the cream cheese is fully incorporated and the chili is creamy.
7. Serve: Ladle the chili into bowls and top with shredded cheddar cheese and sliced green onions if desired.

Servings and Timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 6-7 hours (on low) or 3-4 hours (on high)
• Total time: 6-7 hours (low) or 3-4 hours (high)

Variations

• Spicy version: Add more buffalo sauce or a diced jalapeño for extra heat.
• Vegetarian version: Swap the chicken for 2 cups of cooked lentils or diced tofu.
• Dairy-free: Use a dairy-free cream cheese alternative or omit the cream cheese entirely and substitute with coconut cream for richness.
• Add veggies: Stir in chopped celery, bell peppers, or spinach for added nutrients and flavor.
• Toppings: Top with sour cream, cilantro, or crumbled tortilla chips for extra texture and flavor.

Storage/Reheating

• Storage: Leftover Buffalo White Chicken Chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or on the stovetop. If the chili is too thick, you can add a bit more chicken broth to thin it out.
• Freezing: This chili freezes well for up to 3 months. Allow it to cool before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.

FAQs

1. Can I use frozen chicken?

Yes! You can use frozen chicken breasts or thighs in the slow cooker. Just add an extra 1-2 hours to the cooking time on low.

2. Can I make this chili spicier?

Absolutely! Add more buffalo sauce, or stir in some cayenne pepper or chopped jalapeños for extra heat.

3. Can I use shredded rotisserie chicken?

Yes! If you have rotisserie chicken on hand, you can add it in at the end of cooking, just to warm through. Add it about 30 minutes before serving.

4. Can I make this on the stovetop?

Yes, you can make this recipe on the stovetop by cooking the chicken separately, shredding it, and then simmering the rest of the ingredients in a large pot until thick and combined.

5. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free buffalo sauce.

6. Can I make this recipe ahead of time?

Yes! This chili is great for meal prep and can be made ahead of time. Just store it in the refrigerator and reheat when ready to serve.

7. How do I make this chili thicker?

If you prefer a thicker chili, you can use less chicken broth or let it cook uncovered for a bit longer to reduce the liquid.

8. Can I add beans other than white beans?

Yes, you can swap out the white beans for black beans or kidney beans for a different flavor and texture.

9. What can I serve with this chili?

This chili pairs well with cornbread, tortilla chips, or a simple green salad.

10. Can I add more cream cheese?

Yes, you can add more cream cheese for a creamier texture, just be sure to adjust the seasoning as needed to balance the richness.

Conclusion

Slow Cooker Buffalo White Chicken Chili is the perfect combination of spicy, creamy, and comforting flavors. It’s easy to make, customizable, and incredibly satisfying—whether you’re serving it on game day or for a cozy weeknight dinner. With the slow cooker doing all the work, it’s an effortless meal that’s sure to become a family favorite. Try it today!

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