Go Back
Buffalo Chicken Chili
Andre Lewis

Buffalo Chicken Chili

Buffalo sauce works in chili when it sharpens the broth instead of drowning it. Chicken thighs stay juicy through the slow cook, and white beans keep the pot in dinner territory rather than party-dip territory. The cream cheese goes in during the last half hour so it stays smooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 30 oz canned cannellini beans drained and rinsed
  • 1 cup finely diced celery
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 15 oz canned fire-roasted diced tomatoes
  • 3 cups low-sodium chicken broth
  • 1/2 cup cayenne pepper hot sauce
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 8 oz cream cheese cut into 8 pieces

Method
 

  1. Place the chicken, beans, celery, onion, garlic, tomatoes, broth, hot sauce, paprika and salt in a 6-quart crockpot.
  2. Cover and cook on low for 4 1/2 to 5 hours until the chicken reaches 165°F and the celery is tender.
  3. Transfer the chicken to a plate, shred it into short strands, and return it to the pot.
  4. Add the cream cheese pieces, cover, and cook on high for 20 minutes until softened.
  5. Whisk the cheese into the broth until no white streaks remain and rest the chili uncovered for 10 minutes.