Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large white onion, finely diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, seeded and minced
  • 3 cloves garlic, smashed and minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken bone broth
  • 3/4 cup buffalo pepper sauce
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/2 cup sour cream
  • 1/2 cup fresh chives, minced

Instructions:

  1. Dice the white onion, red bell pepper, and poblano pepper into uniform half inch pieces.
  2. Place the 2 lbs chicken thighs at the bottom of the ceramic pot.
  3. Add the 2 cans of drained beans, diced onions, peppers, and garlic over the chicken.
  4. Sprinkle the smoked paprika, cumin, and dried oregano over the vegetables.
  5. Pour in the 1 cup bone broth and 3/4 cup buffalo sauce.
  6. Cover and cook on LOW for 6 hours until the chicken reaches an internal temperature of 175°F.
  7. Remove the chicken to a bowl and shred using forks or a stand mixer.
  8. Add the cubed cream cheese and sour cream into the slow cooker liquid and whisk until the sauce is silky and no white flecks remain.
  9. Return the shredded chicken to the pot and stir to combine.
  10. Top with minced chives and let it sit on the warm setting for 10 minutes until the chili thickens slightly.