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.

Preparation Details

Prep Time: 10 mins

Cook Time: 2 hrs 15 mins

Total Time: 2 hrs 25 mins

Servings: 8

Ingredients

• 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

Steps

1. 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.
2. 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.
3. Serve topped with sour cream, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.