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Slow Cooker Buffalo Ranch White Chicken Chili

A close-up of a white bowl filled with creamy slow cooker buffalo white chicken chili, topped with shredded chicken and visible vegetable pieces.
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Make this easy slow cooker buffalo white chicken chili for a flavorful, set-it-and-forget-it meal perfect for game days or weeknight dinners.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 cup chicken broth
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or similar)
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup water (optional, for thinning)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the rinsed beans, diced green chilies, diced tomatoes and green chilies, chicken broth, hot sauce, and dry ranch seasoning mix over the chicken. Do not stir yet.
  3. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shreds.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the chili. Stir everything together until the cream cheese is fully melted and the chili is creamy.
  6. If the chili is too thick, stir in up to 1/2 cup of water until you reach your desired consistency.
  7. Let the chili cook for another 15 minutes on low, uncovered, to allow the flavors to combine.
  8. Serve hot with your favorite toppings.

Notes

  • For a tangier flavor, add 1 tablespoon of white vinegar when you add the hot sauce.
  • If you prefer a less spicy chili, reduce the amount of hot sauce to 1/4 cup and add 1/4 cup of chicken broth instead.
  • Top this chili with shredded Monterey Jack cheese, a dollop of ranch dressing, and chopped celery for crunch.
  • This recipe freezes well. Cool completely before transferring to an airtight container.

Nutrition

Find it online: https://tastethisplate.com/slow-cooker-buffalo-white-chicken-chili/