Buffalo White Chicken Chili

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Everyone’s favorite app, made into a chili! Made with a chicken, white beans, your favorite buffalo sauce, this Buffalo White Chicken Chili is packed with flavor. It is made in a slow cooker, making it perfect for busy weekdays. Throw everything into your crockpot in the morning and you will come home to dinner ready in 10 minutes! Like any soup, I believe the toppings make the meal, so don’t forget to add some extra cheese, plain Greek yogurt, green onions & your favorite tortilla chips! Vegetarian & dairy-free modifications are listed below.

Tips & Substitutions

  • I prefer to make this soup in a crockpot because it requires the least amount of effort, the flavors get to cook & meld together for hours and the chicken always turns out to be the perfect texture! If you don't have the time, you can make this in a pot by bringing all of the ingredients but the chicken & cream cheese to a boil, add in the chicken and boil for 10-12 minutes or until the chicken is cooked through. Shred with 2 forks, place back into the pot and remove about 1 cup of broth. Dice your cream cheese into cubes, then add in the broth and whisk until the cream cheese is broken down, then add into the pot and simmer until well combined before serving.
  • To make this vegetarian, remove the chicken and add in an extra can of white beans.
  • To make this dairy-free, omit the cream cheese and make sure you are selecting a dairy-free buffalo sauce - Primal Kitchen Buffalo Sauce is my favorite!
  • Don't skip the toppings!! They add so much flavor & texture to this soup. Tortilla chips, shredded cheddar cheese, green onions and plain Greek yogurt are some of my favorites to add.

Buffalo White Chicken Chili

Made with a chicken, white beans, your favorite buffalo sauce, this Buffalo White Chicken Chili is packed with flavor.
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– 1 lb chicken breasts

– 1 yellow onion, diced

– 1 cup celery, diced

– 1 cup carrots, diced

– 1 red bell pepper, diced

– 3 cloves garlic, minced

– 1 can green chilis

– 1 can white beans, drained

– 1 tbsp dried oregano

– 1 tsp paprika

– 1/2 tsp red pepper flakes

– Salt & pepper

– 1/2-3/4 cup buffalo sauce (depending on heat preference)

– 4 cups Pacific Foods chicken broth

– 8oz cream cheese

– Toppings: Shredded cheese, cilantro, avocado, sour cream, green onions, tortilla chips, red pepper flakes, etc!


  1. Place chicken breast, yellow onion, celery, carrots, red bell pepper, garlic, green chilis, white beans, dried oregano, paprika, red pepper flakes, salt, pepper, buffalo sauce and chicken broth into a large crockpot and cook on high for 4 hours or low for 6 hours
  2. Remove chicken and shred with 2 forks. Add back into the crockpot and mix well
  3. Add cream cheese and mix until broken up and dissolved. Cook on low for 20-30 additional minutes to allow for the cream cheese to fully dissolve
  4. Top with fixings of choice & ENJOY!
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Material Kitchen Cutting Board

Material Kitchen Knife Set

All Clad Crockpot