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Buffalo Chicken Chili (High-Protein) Recipe

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This Buffalo Chicken Chili recipe combines tender shredded chicken with creamy white beans and a spicy cayenne pepper sauce for a high-protein, flavorful meal. Perfectly cooked either in a slow cooker or on the stovetop, it’s finished with cream cheese for a rich texture and a balanced kick of heat that you can adjust to your liking.

Ingredients

Main Ingredients

  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 3 (15-oz) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 ½ cups chicken stock
  • 2-4 tablespoons cayenne pepper sauce (such as Frank’s Red Hot Sauce), plus more to taste
  • 3 oz cream cheese (about 6 tablespoons)

Instructions

  1. Add Ingredients to Cooker: Place the chicken, white beans, granulated garlic powder, onion powder, smoked paprika, kosher salt, chicken stock, and cayenne pepper sauce into a 6-quart slow cooker or a large Dutch oven if cooking on the stovetop. Stir to combine all ingredients evenly.
  2. Cook the Chicken: For slow cooker: Cover and cook on high for 4-5 hours or on low for 6-8 hours until the chicken is fully cooked and shreds easily. For stovetop: Cover, bring the pot to a boil, then reduce heat to medium-low and simmer covered for 40-60 minutes, stirring occasionally, until the chicken is tender and shreds easily.
  3. Shred the Chicken: Uncover and remove the chicken from the cooker. Use two forks to shred or dice the chicken into chunks as preferred.
  4. Blend the Bean Mixture: Use an immersion blender to briefly blend the bean mixture for 5-10 seconds right in the pot, or carefully transfer ½ to 1 cup of the bean mixture to a blender, blend until smooth, then return it to the chili and stir to combine.
  5. Add Cream Cheese and Chicken: In a medium bowl, ladle a few tablespoons of the bean mixture and stir in the cream cheese until smooth. Return the shredded chicken and cream cheese mixture back into the pot and stir thoroughly to combine all ingredients.
  6. Adjust Flavor and Serve: Taste the chili and add additional salt or hot sauce to reach your desired flavor and spice level, adding hot sauce one tablespoon at a time. Serve hot with your favorite chili toppings.

Notes

  • You can use either chicken breasts or thighs depending on your preference; thighs will be slightly more flavorful and tender.
  • Adjust the amount of cayenne pepper sauce to taste to control the heat level.
  • The cream cheese adds richness and creaminess to balance the spiciness of the chili.
  • For a thicker consistency, blend more of the bean mixture before adding back to the pot.
  • Leftovers store well in the refrigerator for up to 4 days and also freeze well for longer storage.
  • Serve with toppings like shredded cheese, sour cream, chopped green onions, or celery slices for added texture and flavor.

Find it online: https://yumntasty.com/buffalo-chicken-chili-high-protein-recipe/