Easy Buffalo Chicken White Bean Chili

Chicken Chili Ingredients & Substitutions

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Vegetable or Olive Oil
• Garlic cloves – you can use minced garlic in the jar.
• Seasonings- cummin, celery salt, tarragon, salt and pepper
• Chicken – shredded rotisserie chicken ( I usually get shredded rotisserie chicken at Costco or Aldi) or raw chicken breasts 
• Bush’s White Chili Beans – do NOT drain! Bush’s chili beans (my secret weapon for chili) come in a chili sauce you want to add to the chili. Or you can choose to use any canned cannellini, northern or navy beans – you will want to drain these beans.   
• Chicken broth
• Buffalo hot wing sauce– we like Frank’s
• Heavy whipping cream
• Ranch dressing mix
• Canned fire roasted tomatoes – diced
• Canned corn
• Optional Topping- Blue cheese crumbs and green onions

How To Make Buffalo Chicken White Bean Chili

If you’re looking for a warm, flavorful easy meal to add to your dinner rotation, this chili recipe is a must-try. With both stovetop and slow cooker directions it might just stick around for years to come in your home too!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Heat the oil in a large pot of Dutch oven and add garlic, cumin, celery salt and tarragon. Saute for a few minutes. While that is sautéing, season chicken with salt and pepper and add to the pot. 
2. Continue to sauté until chicken is cooked through. (skip this step if using cooked shredded chicken).
3. Add remaining ingredients (including cooked chicken) to the pot and simmer then cook on low.
4. Ladle into serving bowls and top with blue cheese and green onions if you’d like.

Slow Cooker Directions

1. Place chicken in the bottom of a slow cooker. Season the chicken with salt, pepper, and the other listed spices. 
2. Add all of the remaining ingredients except for the oil and heavy whipping cream to the crockpot. Stir, cover and cook on low for 6-8 hours or 3-4 hours on high.
3. If you started with chicken breasts, transfer the cooked chicken breasts to a plate, shred using 2 forks, and return the chicken to the slow cooker along with the heavy cream. 
4. Stir, cover, and cook on high for 15-20 minutes. 
5. Ladle into serving bowls and top with garnish if desired.
6. *note: you will not need the oil if using the slow cooker.