Picture this: a snowy Sunday, football on the TV, and the rich, tangy aroma of my Buffalo White Chicken Chili bubbling away in the slow cooker. That’s my happy place. This isn’t just any chili—it’s a creamy, slightly spicy hug in a bowl, with tender shredded chicken, velvety white beans, and that signature buffalo kick my family goes wild for. I first whipped this up on a whim during a chaotic weeknight, and now it’s our go-to for everything from potlucks to “I’m too tired to cook” nights. The best part? It practically makes itself—toss everything in the slow cooker and let it work its magic, or simmer it on the stove if you’re craving that cozy smell filling your kitchen faster. Trust me, one bite of this rich, cheesy, comfort-food perfection, and you’ll forget all about traditional red chili.
Table of Contents
Table of Contents
Why You’ll Love This Buffalo White Chicken Chili
This chili isn’t just dinner—it’s a game-changer. Here’s why it’s become my family’s most-requested meal:
- Creamy dreaminess: That blend of melted cream cheese and blended white beans creates a luxuriously smooth texture that’ll make you forget all about watery chili
- Spice your way: Start with 2 tablespoons of hot sauce (my kids’ preference) or go wild with 4+ tablespoons (my husband’s game-day move)
- One-pot wonder: From slow cooker to stovetop, cleanup is a breeze—no extra pans means more time for second helpings
- Meal prep magic: The flavors get even better overnight, making it perfect for tomorrow’s lunch
- Crowd pleaser: I’ve served this to picky toddlers and spice-loving teens—everyone licks their bowls clean
Perfect for Busy Weeknights or Game Day
On crazy days, I dump everything in the slow cooker before school drop-off—come home to a house that smells like a cozy restaurant. Need it faster? The stovetop version’s ready before the second quarter ends. Either way, you get that same rich, comforting flavor that makes everyone gather around the pot. If you love easy slow cooker meals, check out my easy crockpot white chicken chili soup for another great option.
Buffalo White Chicken Chili Ingredients
Here’s everything you’ll need to make this flavor-packed chili – I promise it’s all simple stuff you might already have in your pantry! I’ve grouped them so you can toss them in as you prep:
The Base:
- 1 ½ pounds boneless, skinless chicken breasts or thighs (thighs stay extra juicy!)
- 3 (15-oz) cans white beans – drain and rinse them well (I use Great Northern, but cannellini work too)
- 1 ½ cups chicken stock – homemade if you’re fancy, boxed if you’re busy
The Flavor Makers:
- 2-4 tablespoons cayenne pepper sauce (Frank’s RedHot is my go-to – start with 2 tbsp if you’re spice-shy)
- 1 teaspoon each: granulated garlic powder, onion powder, and smoked paprika
- ½ teaspoon kosher salt (add more later if needed)
The Creamy Magic:
- 3 oz cream cheese (that’s about 6 tablespoons – no need to be exact)
Ingredient Notes & Substitutions
No stress if you need to swap things! For cream cheese, Greek yogurt works (use ¼ cup) but add it at the very end. Turkey makes a great chicken alternative – just watch cooking times. Out of white beans? Navy beans or even chickpeas can step in. Spice warning! That cayenne sauce sneaks up – taste as you go. My sister once dumped in 6 tablespoons thinking “more is better”… let’s just say she drank a whole milk carton afterward! If you are looking for other spicy meals, you might enjoy my firecracker ground chicken recipe.
How to Make Buffalo White Chicken Chili
Okay, let’s get cooking! This chili couldn’t be easier – whether you’re team slow cooker or prefer the stovetop method, I’ve got you covered. The secret is in that creamy bean base and perfectly shredded chicken. Here’s exactly how I make it:
Slow Cooker Method
This is my lazy-day favorite – toss everything in before work and come home to dinner ready! Add chicken, beans, all spices, chicken stock, and hot sauce to your slow cooker. Give it a quick stir, then cover and cook on high for 4-5 hours or low for 6-8 hours. You’ll know it’s ready when the chicken shreds easily with forks – no resistance means perfection!
Stovetop Method
When I’m impatient for that buffalo flavor, the stovetop version saves the day. Combine everything in a large Dutch oven or heavy pot, bring to a boil, then reduce to a medium-low simmer. Cover and let it bubble away for 40-60 minutes – peek occasionally to stir and check chicken tenderness. The smell will drive you crazy!
Pro Tips for the Best Texture
Here’s where the magic happens! Once your chicken shreds easily, remove it and set aside. Now grab your immersion blender and pulse the bean mixture 5-10 seconds right in the pot – just enough to thicken but still leave some whole beans. No immersion blender? Scoop out 1 cup of beans, blend smooth in your regular blender, then stir back in. For the cream cheese: mix it first with a few spoonfuls of hot bean liquid until completely smooth (no lumps!) before adding to the pot. Finally, stir that gorgeous shredded chicken back in – the texture should be rich and velvety, like your favorite cozy sweater!
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Creamy Buffalo White Chicken Chili Clocks
A creamy and spicy Buffalo White Chicken Chili made with shredded chicken, white beans, and a blend of seasonings. Perfect for a comforting meal with a kick.
- Total Time: 4 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, or thighs
- 3 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 ½ cups chicken stock
- 2–4 tablespoons cayenne pepper sauce, such as Frank’s Red Hot Sauce, plus more to taste
- 3 oz cream cheese, about 6 tablespoons (to add at the end)
Instructions
- Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock, and cayenne pepper sauce to a 6-quart slow cooker or Dutch oven.
- For slow cooker: Cover and cook on high for 4-5 hours or low for 6-8 hours, until chicken shreds easily.
- For stovetop: Cover, bring to a boil, then simmer on medium-low for 40-60 minutes until chicken shreds easily.
- Shred the chicken and set aside.
- Blend a portion of the bean mixture for creaminess (5-10 seconds with an immersion blender or remove ½ to 1 cup to blend and return).
- Mix cream cheese with a few tablespoons of the bean mixture until smooth.
- Return shredded chicken and cream cheese mixture to the pot. Stir well.
- Adjust seasoning with more salt or hot sauce if needed.
- Serve with desired toppings.
Notes
- Adjust spice level by adding hot sauce gradually.
- Use an immersion blender for easy mixing.
- Great for meal prep—stores well in the fridge.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours (slow cooker) or 40-60 minutes (stovetop)
- Category: Main Dish
- Method: Slow Cooker or Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
Serving Suggestions for Buffalo White Chicken Chili
Now for the fun part – dressing up your chili! I love setting up a toppings bar so everyone can customize their bowl. Here’s what’s always on my table:
- The classics: Crumbled blue cheese (it melts into the hot chili beautifully) and diced celery for that authentic buffalo wing experience
- Extra kick: More hot sauce for the brave souls and cool ranch dressing for my spice-averse kids
- Crispy crunch: Tortilla chips or oyster crackers add the perfect texture contrast
Pair it with warm cornbread (my quick honey butter version is perfect for dipping) or a simple green salad to balance the richness. Game day tip: serve it in bread bowls for maximum coziness! You can find more great game-day recipes on our Facebook page.
Storage & Reheating
This chili keeps like a dream! Here’s how I handle leftovers:
- Fridge storage: Let it cool slightly before transferring to airtight containers – stays perfect for 3-4 days (if it lasts that long!)
- Freezer magic: Portion into freezer bags and lay flat – saves space and thaws beautifully for up to 2 months
- Reheating tip: Add a splash of chicken broth when warming on the stove to bring back that creamy texture. Microwave works too – stir every minute to prevent hot spots!
Confession: I once forgot a container in the back of the fridge for 5 days – still smelled amazing and tasted even better as the flavors deepened!
Buffalo White Chicken Chili FAQs
I get asked about this chili all the time – here are the answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I use pre-cooked chicken? Absolutely! If you’ve got leftover rotisserie chicken or meal-prepped shredded chicken, just stir it in during the last 30 minutes of cooking so it heats through without drying out. My grocery store shortcut? Grab a pre-cooked chicken from the deli section!
How do I make it milder for sensitive taste buds? Start with just 1 tablespoon of hot sauce – you can always add more later. My mom adds a spoonful of honey to balance the heat (her secret trick!). Serving kids? Set aside a portion before adding any hot sauce at all.
Can I double the recipe for a crowd? Yes! Just use a larger slow cooker or pot. Cooking time might need an extra 30-60 minutes in the slow cooker. Pro tip: Double the beans but keep the chicken at 2 pounds max – you’ll still get amazing flavor without overcrowding. For more slow cooker ideas, check out my crockpot lasagna soup recipe.
Why blend the beans? That quick blend creates a natural thickener – no need for flour or cornstarch! It gives that restaurant-quality creamy texture that makes everyone ask for seconds.
Nutritional Information
Just so you know what you’re diving into (not that it stops me from going back for seconds!), here’s the nutritional breakdown per serving. Keep in mind these are estimates – your exact numbers might vary depending on brands or how generous you are with toppings! For more healthy options, see my low-carb chicken casserole recipe.
Each hearty bowl (about 1.5 cups) clocks in at roughly 320 calories with 10g fat (4g saturated), 28g protein, and 7g filling fiber. The sodium lands around 800mg – mostly from that addictive hot sauce and chicken stock. My dietitian friend says it’s a great balance of protein and fiber to keep you satisfied!
Your Turn to Try It!
Alright, now it’s your turn to make this Buffalo White Chicken Chili magic happen! I’d love to hear how it turns out—did you go wild with the hot sauce? Find the perfect cream cheese swirl? Snap a pic and tag me or leave a comment below. Nothing makes my day more than seeing your cozy chili moments. Can’t wait to hear how yours turns out! If you want to see more of my recipe adventures, follow along on Facebook.
