Are you ready for a comforting bowl of Slow Cooker Buffalo White Chicken Chili? I promise,this dish is not onyl packed with flavor but also super easy to make! With tender chicken,zesty spices,and creamy goodness,it’s the perfect meal for chilly nights or when you’re craving something cozy. Let’s dive into the simple ingredients and steps to whip up this appetizing chili that will have everyone asking for seconds!

Cook Time: 135

Prep Time: 10

Yields: 8

Calories: 1332

Simple Ingredients for Delicious Slow Cooker Buffalo White Chicken Chili

When it comes to crafting a hearty bowl of Slow Cooker Buffalo White Chicken Chili, gathering the right ingredients is the first step toward success.This chili combines juicy chicken, zesty flavors, and creamy textures that will have everyone coming back for seconds. Here’s what you’ll need:

1 pound skinless, boneless chicken breasts
1 pound skinless, boneless chicken thighs
1 cup diced onion
1 cup buffalo wing sauce (I recommend Frank’s® RedHot Buffalo sauce for that perfect kick)
1 (14.5 ounce) can of fire-roasted diced tomatoes
2 (4 ounce) cans of green chiles
1 (1 ounce) packet of ranch seasoning mix
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 ½ cups chicken broth
2 (15.5 ounce) cans of white beans (make sure to drain and rinse them)
8 ounces cream cheese (softened for easy blending)
Toppings: sour cream, shredded Cheddar cheese, and sliced green onions for garnish. You can also add more buffalo sauce for an extra kick.

These ingredients work together to create a creamy, spicy base that is packed with flavor. Don’t be afraid to customize it! You could swap out the chicken for turkey or use a different type of bean if you prefer. The key is to keep it simple yet delicious.

Step-by-Step Instructions for Making Slow Cooker Buffalo White Chicken Chili

Making this Slow Cooker Buffalo White Chicken Chili is super easy, and the best part is that you don’t need to spend hours in the kitchen. Let’s get started with these step-by-step instructions:

Prepare your slow cooker: Start by adding the chicken breasts, chicken thighs, diced onion, and buffalo wing sauce into the slow cooker. This combination sets the perfect foundation for your chili.

Add in the goodies: Next, pour in the fire-roasted diced tomatoes, green chiles, ranch seasoning mix, chili powder, smoked paprika, ground cumin, and chicken broth. Stir everything together to combine the flavors.

Cook it up: Cover the slow cooker and set it to cook on High for about 2 hours or Low for 3 to 4 hours. This slow cooking will help the flavors meld beautifully.

Shred the chicken: Once the cooking time is up, carefully remove the chicken from the slow cooker. Use two forks to shred it into bite-sized pieces.

Mix in the creaminess: Return the shredded chicken to the slow cooker, then stir in the white beans and cream cheese. Cover it again and let it cook for about 15 more minutes, or until the cream cheese has melted and everything is heated through.If you prefer a thinner chili, feel free to add a splash of extra chicken broth.

Serve and enjoy: Ladle your chili into bowls and top it off with sour cream, shredded Cheddar cheese, and sliced green onions. For an extra kick, drizzle on more buffalo sauce.

There you have it! A delicious, hearty meal that’s perfect for any occasion. Dive into this comforting chili and savor every spicy bite!

Serving and Storage Information for Buffalo White Chicken Chili

Once your Slow Cooker Buffalo White Chicken Chili is ready, it’s time to enjoy it! This dish serves about 8 hearty portions, making it perfect for family gatherings or meal prep for the week ahead. If you’re feeding a crowd,feel free to double the ingredients. This chili is great for leftovers,and its flavors will deepen after a day in the fridge!

Serving Suggestions:

Top it Off: Serve your chili with a dollop of sour cream or a sprinkle of shredded Cheddar cheese. Fresh green onions add color and flavor,while extra buffalo sauce can spice things up for those who crave heat.
Pair It Up: This chili goes wonderfully with tortilla chips, cornbread, or crusty bread for dipping. You can also serve it over a bed of rice or quinoa for a heartier meal.

Storage Instructions:

To store any leftovers, let the chili cool entirely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. I recommend dividing it into individual portions in freezer-safe containers or freezer bags. This way, you can easily reheat a single serving when you’re in the mood for a rapid meal.keep in mind that frozen chili is best enjoyed within 3 months for the best taste and quality.

Reheating Tips:

When you’re ready to enjoy your leftovers, simply thaw overnight in the refrigerator if frozen, or microwave directly if it’s stored in the fridge. Heat it on the stove over medium heat, stirring occasionally until it’s warmed through. Don’t forget to adjust the consistency with a bit of chicken broth if it thickens up too much while stored!

Recipe Notes and Troubleshooting for Buffalo White Chicken Chili

Making Slow Cooker Buffalo White Chicken Chili can be a breeze,but sometimes things don’t go as planned. Here are some helpful notes and tips to ensure your chili turns out perfect every time.

Ingredient substitutions:

Chicken: If you want to lighten things up,you can use just boneless,skinless chicken breasts or opt for some turkey rather. For a vegetarian option, try replacing the chicken with cauliflower or tofu.
Beans: If you’re short on white beans, feel free to mix in black beans or even kidney beans. They will still bring that lovely creaminess you want.
Broth: Use vegetable broth instead of chicken broth for a vegetarian twist.

Common Issues:

Too Spicy: If you find your chili is too spicy, add a little more cream cheese or a splash of sour cream to tone down the heat. Adding a bit of sugar can also help balance flavors.
Too Thick: If your chili turns out thicker than you’d like, simply stir in extra chicken broth until you reach your desired consistency. I sometimes add a splash of water if I’m out of broth.

Troubleshooting Tips:

If your chicken isn’t shredding easily, it may need a bit more cooking time. Let it cook a little longer on low until it becomes fork-tender.
always taste your chili before serving! Adjust the seasoning with more salt, pepper, or even a splash of vinegar for brightness.

By keeping these notes in mind, you’ll create a delicious chili fit for any occasion!