Easy Slow Cooker Buffalo Chicken Chili
Ingredients:
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1 ½ pounds boneless skinless chicken breasts, or thighs
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3 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
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1 teaspoon granulated garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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½ teaspoon kosher salt
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1 ½ cups chicken stock
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2-4 tablespoons cayenne pepper sauce, such as Frank’s Red Hot Sauce, plus more to taste
To Add at the End
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3 oz cream cheese, about 6 tablespoons
Instructions:
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Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock and cayenne pepper sauce to a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-8, or until the chicken is cooked through and shreds easily.
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Uncover, remove the chicken, and shred with two forks or dice into chunks. Blend the bean mixture, carefully remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.
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Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until smooth. Add the shredded or diced chicken back to the slow cooker, along with the cream cheese-bean mixture, stirring to combine.
* Taste and add additional salt or hot sauce if desired. Serve with any toppings you like.
This creamy, flavorful chicken chili is the perfect cozy slow-cooker meal—hearty, a little spicy, and easy enough for busy days.
Fun fact: Slow cookers were originally called "bean pots" because they were perfect for cooking dried beans low and slow—just like in this chili!
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