Slow Cooker Buffalo White Chicken Chili: A Flavorful and Easy Recipe

Are you craving a comforting, flavorful, and easy-to-make chili? Look no further than this Slow Cooker Buffalo White Chicken Chili! This recipe combines the creaminess of a white chicken chili with the zesty kick of buffalo sauce, all made effortlessly in your slow cooker. It’s perfect for busy weeknights, potlucks, game days, or any occasion where you want a delicious and satisfying meal with minimal effort. Forget standing over a hot stove; let your slow cooker do the work while you enjoy the incredible flavors.

Why You’ll Love This Recipe

* **Easy to Make:** Simply toss the ingredients into your slow cooker and let it simmer. No complicated steps or techniques required.
* **Flavorful:** The combination of white beans, chicken, buffalo sauce, and spices creates a truly irresistible flavor profile.
* **Comforting:** This chili is warm, creamy, and hearty, making it the perfect comfort food on a chilly day.
* **Versatile:** Customize the heat level by adjusting the amount of buffalo sauce. Add your favorite toppings to personalize each bowl.
* **Great for Meal Prep:** Make a big batch on the weekend and enjoy leftovers throughout the week.
* **Crowd-Pleasing:** This chili is always a hit at parties and gatherings.

Ingredients You’ll Need

* **Chicken:** 2 pounds boneless, skinless chicken breasts or thighs (thighs will result in a more tender chili).
* **White Beans:** 2 (15-ounce) cans great northern beans, rinsed and drained.
* **Chicken Broth:** 4 cups low-sodium chicken broth.
* **Cream Cheese:** 4 ounces cream cheese, softened.
* **Buffalo Wing Sauce:** 1/2 cup to 3/4 cup, depending on your desired level of heat. Frank’s RedHot is a popular choice.
* **Ranch Dressing Mix:** 1 (1-ounce) packet dry ranch dressing mix.
* **Olive Oil:** 1 tablespoon.
* **Onion:** 1 medium onion, chopped.
* **Garlic:** 2 cloves garlic, minced.
* **Jalapeño:** 1 jalapeño, seeded and minced (optional, for extra heat).
* **Corn:** 1 cup frozen corn, thawed.
* **Spices:** 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, salt, and pepper to taste.

Equipment You’ll Need

* **Slow Cooker:** A 6-quart or larger slow cooker is recommended.
* **Large Skillet:** For sautéing the onion and garlic.
* **Measuring Cups and Spoons**
* **Knife and Cutting Board**
* **Can Opener**
* **Ladle:** For serving the chili.

Step-by-Step Instructions

Here’s how to make this delicious Slow Cooker Buffalo White Chicken Chili:

**Step 1: Sauté the Aromatics**

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (if using) and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step helps to develop the flavor of the chili.

**Step 2: Add Ingredients to the Slow Cooker**

Transfer the sautéed onion, garlic, and jalapeño to the slow cooker. Add the chicken breasts or thighs, rinsed and drained white beans, chicken broth, buffalo wing sauce, ranch dressing mix, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir to combine.

**Step 3: Cook the Chili**

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.

**Step 4: Shred the Chicken**

Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

**Step 5: Stir in the Cream Cheese and Corn**

Add the softened cream cheese and thawed corn to the slow cooker. Stir until the cream cheese is completely melted and incorporated into the chili, creating a creamy and rich texture.

**Step 6: Season to Taste**

Taste the chili and adjust the seasonings as needed. Add more buffalo sauce for extra heat, salt, pepper, or other spices to your preference.

**Step 7: Serve and Enjoy!**

Ladle the Slow Cooker Buffalo White Chicken Chili into bowls and top with your favorite toppings. See suggestions below!

Tips for the Perfect Chili

* **Use High-Quality Ingredients:** Using fresh, high-quality ingredients will enhance the flavor of the chili.
* **Don’t Overcook the Chicken:** Overcooked chicken can become dry and tough. Cook the chicken until it’s just cooked through and easily shreddable.
* **Adjust the Heat Level:** Add more or less buffalo sauce to adjust the heat level to your liking. You can also use a mild, medium, or hot buffalo sauce.
* **Soften the Cream Cheese:** Make sure the cream cheese is softened before adding it to the slow cooker to ensure it melts smoothly and evenly.
* **Don’t Skip the Sautéing:** Sautéing the onion and garlic before adding them to the slow cooker helps to develop their flavor and adds depth to the chili.
* **Shred the Chicken While Hot:** It’s easier to shred the chicken while it’s still hot. Use two forks to shred it into bite-sized pieces.
* **Let it Simmer Longer (Optional):** If you have extra time, let the chili simmer in the slow cooker for an extra hour or two after adding the cream cheese. This will allow the flavors to meld together even more.

Topping Suggestions

* **Shredded Cheese:** Cheddar, Monterey Jack, Pepper Jack, or a blend of your favorites.
* **Sour Cream or Greek Yogurt:** Adds a cool and tangy element.
* **Green Onions:** Chopped green onions provide a fresh and vibrant flavor.
* **Cilantro:** Fresh cilantro adds a bright and herbaceous touch.
* **Avocado:** Diced avocado adds creaminess and healthy fats.
* **Tortilla Chips:** Crushed tortilla chips add a crunchy texture.
* **Hot Sauce:** For an extra kick of heat.
* **Ranch Dressing:** A drizzle of ranch dressing complements the buffalo flavor.
* **Blue Cheese Crumbles:** If you love blue cheese, try adding a sprinkle of blue cheese crumbles.

Variations and Substitutions

* **Turkey:** Substitute ground turkey or shredded cooked turkey for the chicken.
* **Black Beans:** Add a can of rinsed and drained black beans for extra fiber and flavor.
* **Vegetarian:** Omit the chicken and add more beans and vegetables for a vegetarian version. You can also use vegetable broth instead of chicken broth.
* **Spicy:** Add a pinch of cayenne pepper or red pepper flakes for extra heat.
* **Smoked Sausage:** Add sliced smoked sausage for a smoky flavor.
* **Rotisserie Chicken:** Use shredded rotisserie chicken for a quick and easy shortcut.
* **Cornstarch Slurry:** If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Serving Suggestions

* **Serve as a main course:** This chili is hearty enough to be a main course. Serve it with a side of cornbread or a simple salad.
* **Serve as an appetizer:** Serve smaller portions of the chili as an appetizer at parties or gatherings.
* **Serve in bread bowls:** Hollow out small bread bowls and fill them with the chili for a fun and festive presentation.
* **Serve over rice:** Serve the chili over rice for a more substantial meal.
* **Make chili dogs:** Top hot dogs with the chili and your favorite toppings.

Make-Ahead Instructions

This chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving. The flavors will actually meld together even more as it sits.

Freezing Instructions

This chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on ingredients and toppings).
* Protein: 30-40 grams.
* Fat: 15-25 grams.
* Carbohydrates: 20-30 grams.
* Fiber: 5-10 grams.

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

Slow Cooker Buffalo White Chicken Chili Recipe

**Prep Time:** 15 minutes
**Cook Time:** 6-8 hours on low or 3-4 hours on high
**Serves:** 6-8

**Ingredients:**

* 2 pounds boneless, skinless chicken breasts or thighs
* 2 (15-ounce) cans great northern beans, rinsed and drained
* 4 cups low-sodium chicken broth
* 4 ounces cream cheese, softened
* 1/2 cup to 3/4 cup buffalo wing sauce
* 1 (1-ounce) packet dry ranch dressing mix
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 jalapeño, seeded and minced (optional)
* 1 cup frozen corn, thawed
* 1 teaspoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste

**Instructions:**

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (if using) and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Transfer the sautéed onion, garlic, and jalapeño to the slow cooker. Add the chicken breasts or thighs, rinsed and drained white beans, chicken broth, buffalo wing sauce, ranch dressing mix, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
4. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Add the softened cream cheese and thawed corn to the slow cooker. Stir until the cream cheese is completely melted and incorporated into the chili.
6. Taste the chili and adjust the seasonings as needed. Add more buffalo sauce for extra heat, salt, pepper, or other spices to your preference.
7. Ladle the Slow Cooker Buffalo White Chicken Chili into bowls and top with your favorite toppings.

Enjoy this flavorful and easy Slow Cooker Buffalo White Chicken Chili! It’s a guaranteed crowd-pleaser that will warm you up from the inside out.