Crockpot Buffalo White Chicken Chili

Name: Crockpot Buffalo White Chicken Chili
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: Tex-Mex, American
Ingredients: 1 lb Boneless Chicken Thigh; 1 cup Buffalo Wing Sauce; 2.5 cups Chicken Broth; 1 tbsp Chili Powder; 8 oz Cream Cheese; 8 oz Diced Green Chiles; 1 cup Diced Onion; 14.5 oz Fire-Roasted Diced Tomatoes; 1 tsp Ground Cumin; 1 oz Ranch Seasoning; 1 lb Skin-On Boneless Chicken Breast; 1 tsp Smoked Paprika; 1 whole Sour Cream; 2 cups White Beans

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American High-Protein 💪Low-Carb Sugar-Free Halal 🕌Comfort-Food Clean Eating Anabolic Diet

Crockpot Buffalo White Chicken Chili brings together tender shredded chicken, creamy white beans, and tangy buffalo sauce for a spicy, comforting bowl with a cool ranch finish. Fire-roasted tomatoes and green chiles add gentle smokiness and brightness, while cream cheese makes it rich and velvety. Serve on game day or a cozy weeknight with sour cream, Cheddar, and green onions.

Prep10 mins
Cook2 hrs 15 mins
Serves8
DifficultyEasy

1

Place the chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, ranch seasoning, chili powder, paprika, cumin, and chicken broth in a slow cooker. Cook on High for 2 hours or on Low for 3 to 4 hours.
2

Take the chicken out of the slow cooker and shred it into bite-sized pieces.
3

Put the shredded chicken back into the slow cooker and stir in the beans and cream cheese.
4

Cover and cook until the cream cheese is melted, about 15 minutes. Add more stock if you want a thinner chili.
5

Serve with sour cream, shredded Cheddar cheese, and green onions on top. Drizzle with additional hot sauce to taste.