(White Bean & Cream Cheese “Crack” Chili)

There is something magical about a pot of chili simmering on the stove. It fills your home with warmth and promises comfort. This Buffalo Chicken Chili is my spin on the classic a creamy, spicy white bean chili that tastes addictive (hence the “crack” nickname). It combines the fiery kick of buffalo wings with the cozy, slow-cooked goodness of a hearty chili.

Buffalo Chicken Chili White Bean & Cream Cheese

I created this recipe for those nights when I needed lazy dinners that actually taste impressive. It is the kind of meal you can throw together in the morning and come home to pure heaven. If you love the bold flavors of my buffalo chicken mac and cheese, you will adore this spicy, creamy bowl.

This chili sits perfectly alongside my buffalo chicken soup as a comforting slow cooker meal, or pair it with my buffalo chicken pizza for the ultimate buffalo feast. It is chicken dinner ideas at its finest.

Why This Chili is Dangerously Addictive

I call this the “crack chili” for a reason. People cannot stop eating it.

Creamy Base: The combination of cream cheese and chicken broth creates a velvety sauce that coats the white beans perfectly. It mimics the richness of franks red hot buffalo chicken dip but in chili form.
Flavor Depth: We layer hot sauce, ranch dressing, and spices to create a complex, bold taste that keeps you coming back for another spoonful.
Make Ahead Magic: This chili actually tastes better the next day as the flavors meld together. It is the ultimate meal prep chicken breast dinner ideas.

The Chili Powerhouse Ingredients

To make this addictive pot of gold, we need a few key players.

The Protein
I use boneless, skinless chicken breasts that cook right in the broth. You can also use rotisserie chicken or shredded chicken from chicken and rice casserole recipes leftovers. Essentially any cooked chicken works beautifully here.

The Beans
White beans (cannellini or great northern) are the star. They are creamy and hold up beautifully to long cooking. Canned beans are fine; just drain and rinse them well.

The Creamy Element
Cream cheese is non negotiable. It melts into the broth and creates that signature silky texture. Do not skip this.

The Heat
Frank’s RedHot Original is the backbone of the flavor. We use a generous amount, but you can adjust to your spice preference.

The Aromatics
Onion, garlic, and celery create a flavorful base. Ranch dressing adds tang and creaminess without extra dairy.

The Broth
Chicken broth is the liquid foundation. We use enough to create a chili that is thick but still pourable.

Simmering to Perfection: Step-by-Step

Making this chili is mostly hands off, which is exactly what we want.

Step 1: Sauté the Base
Heat oil in a large pot or Dutch oven. Sauté the diced onion and celery until soft. Add the minced garlic and cook for another minute.

Step 2: Build the Flavor
Add the chicken broth, hot sauce, ranch dressing, and spices to the pot. Stir well.

Step 3: Add the Chicken
If using raw chicken, add it now. If using cooked chicken, you can add it later. Bring everything to a simmer.

Step 4: The Long Simmer
If using raw chicken, cover and simmer for 20-25 minutes until the chicken is cooked through. Shred it right in the pot.

Step 5: Add the Beans
Stir in the drained white beans.

Step 6: The Cream Cheese Magic
Cut the cream cheese into chunks and stir it into the simmering chili. Let it melt completely. Stir occasionally so it incorporates smoothly.

Step 7: Finish and Adjust
Taste and adjust the seasoning. Add more hot sauce if you want more heat, or more broth if you want it thinner.

Step 8: Serve
Ladle into bowls and top with green onions, shredded cheddar, crispy bacon, or a dollop of sour cream.

Making It Your Own

This recipe is incredibly flexible.

Slow Cooker Version
Combine everything except the cream cheese in a slow cooker. Cook on low for 6-8 hours. Stir in the cream cheese at the end and let it melt.

Extra Veggies
Add diced bell peppers, corn, or diced tomatoes for extra texture and nutrition.

Spice Boost
Add cayenne pepper or jalapeños if you want more kick.

Serving Toppers
Crispy tortilla strips, shredded cheese, sour cream, sliced green onions, crispy bacon bits go wild!

A Bowl of Creamy Spice

There is no need to make boring chili. This Buffalo Chicken Chili proves that you can have it all creamy, spicy, and deeply satisfying. One spoonful and you will understand why it is called “crack.”

Whether you are feeding a crowd or stocking your freezer, I hope this recipe becomes a household favorite.

Buffalo Chicken Chili (White Bean & Cream Cheese “Crack” Chili)

Author: danyrecipes
Total Time: 60 mins
Yield: 6-8 Servings

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Description

A creamy, spicy, and addictive white bean chili loaded with tender chicken and topped with all the fixings. Called “crack chili” because one spoonful and you can’t stop!

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
2 stalks celery, diced
4 cloves garlic, minced
1.5 lbs (675g) boneless, skinless chicken breasts
6 cups chicken broth
1/2 cup Frank’s RedHot Original Sauce
1/3 cup ranch dressing
3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
8 oz cream cheese, softened and cut into chunks
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Optional toppings: green onions, shredded cheddar, sour cream, crispy bacon bits, tortilla strips

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Instructions

Sauté Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and celery, sauté for 5-7 minutes until soft. Add minced garlic and cook for 1 minute more.
Build Broth: Pour in the chicken broth, hot sauce, ranch dressing, thyme, oregano, garlic powder, onion powder, salt, and pepper. Stir well.
Add Chicken: Place the whole chicken breasts into the broth. Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
Shred: Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
Add Beans: Stir in the drained white beans.
Melt Cream Cheese: Cut the cream cheese into chunks and stir it into the simmering chili. Stir frequently until it melts completely and incorporates smoothly.
Taste & Adjust: Season with additional salt, pepper, or hot sauce as desired.
Serve: Ladle into bowls and top with your choice of garnishes.

Notes

Slow Cooker Method: Combine all ingredients except cream cheese in a slow cooker. Cook on LOW for 6-8 hours. Stir in cream cheese at the end until melted.

Make Ahead: This chili tastes even better the next day. Store in the fridge for up to 5 days or freeze for up to 3 months.

Creamy Boost: Add 1/4 cup heavy cream or sour cream at the end for extra richness.