Description
This Buffalo Chicken Chili is a spicy, creamy, and comforting dish perfect for any occasion. Featuring tender shredded chicken, white beans, and a kick of cayenne pepper sauce, it can be made easily in a slow cooker or on the stovetop. Cream cheese adds a smooth texture, balancing the heat while keeping the flavors bold and satisfying.
Ingredients
Proteins
- 1 ½ pounds boneless skinless chicken breasts or thighs
Beans
- 3 (15-oz) cans white beans (Great Northern or cannellini), drained and rinsed
Spices & Seasonings
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
Liquids & Sauces
- 1 ½ cups chicken stock
- 2-4 tablespoons cayenne pepper sauce (such as Frank’s Red Hot Sauce), plus more to taste
Dairy
- 3 oz cream cheese (about 6 tablespoons)
Instructions
- Slow Cooker Preparation: In a 6-quart slow cooker, combine chicken, white beans, granulated garlic powder, onion powder, smoked paprika, kosher salt, chicken stock, and cayenne pepper sauce. Stir well to mix all ingredients evenly. Cover the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours until the chicken is fully cooked and shreds easily.
- Shred and Blend: Once cooked, uncover the slow cooker. Remove the chicken and shred it using two forks or dice it into chunks. Use an immersion blender to blend the bean mixture directly in the pot for about 5-10 seconds to create a creamy texture without fully pureeing the beans. Alternatively, transfer ½ to 1 cup of the bean mixture to a blender, blend smoothly, and stir the pureed beans back into the chili.
- Create Creamy Mixture: Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until smooth and fully incorporated. This will add creaminess and richness to the chili.
- Combine and Season: Return the shredded chicken and the cream cheese mixture to the slow cooker. Stir everything together thoroughly. Taste and adjust seasonings by adding more kosher salt or cayenne pepper sauce if you desire a stronger spicy kick. Add hot sauce one tablespoon at a time until the perfect spice level is met. Serve warm with your choice of toppings.
- Stovetop Preparation: In a large Dutch oven, combine the chicken, white beans, garlic powder, smoked paprika, onion powder, kosher salt, chicken stock, and cayenne pepper sauce. Stir to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook on medium-low heat covered for 40-60 minutes until the chicken is tender and can easily be shredded with a fork, stirring occasionally.
- Finish on Stovetop: After chicken is cooked, follow the slow cooker steps 2 and 3—remove and shred chicken, blend bean mixture partially, prepare the cream cheese mixture, return chicken and creaminess back to the pot, and season to taste. Serve immediately.
Notes
- Adjust cayenne pepper sauce quantity to control the heat level according to your preference.
- Use chicken thighs for a juicier, more flavorful chili or breasts for a leaner option.
- Partially blending the beans adds creaminess while retaining some texture for a hearty chili.
- Serve with toppings such as shredded cheese, chopped green onions, sour cream, or celery sticks for the classic buffalo experience.
- Leftovers keep well refrigerated for 3-4 days and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 4 hours 5 minutes (slow cooker) or 1 hour (stovetop)
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
