Slow Cooker Buffalo Chicken Chili Recipe

Introduction

This Slow Cooker Buffalo Chicken Chili is a flavorful and hearty dish perfect for cozy nights. Combining tender chicken thighs with smoky spices, fire-roasted tomatoes, and creamy beans, it offers a delicious twist on classic chili with a touch of buffalo-inspired heat.

Ingredients

• 3 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 tablespoon sweet smoked paprika
• 1 tablespoon mustard powder
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced small (about 1 ½ cups)
• 3 medium stalks celery, diced small
• 4 medium cloves garlic, finely minced
• 2 ½ cups low sodium chicken broth
• 6 (15.5-ounce) cans Great Northern Beans
• 2 (14-ounce) cans fire-roasted canned tomatoes
• 2 (4.5-ounce) cans diced green chilies
• 2 pounds boneless skinless chicken thighs, trimmed of fat and diced into ½-inch pieces
• 4 ounces Neufchâtel cheese, optional, diced into 1-inch pieces
• Chopped fresh cilantro, for topping
• Lime wedges, for serving
• Shredded cheddar or Monterey Jack cheese, for topping
• Tortilla chips, for serving

Instructions

1. Step 1: Combine all spice mix ingredients in a small bowl and stir well to combine. Set aside.
2. Step 2: In a medium-large microwave-safe bowl, combine olive oil, diced onion, celery, and garlic. Stir well, then add the spice mix and stir again.
3. Step 3: Cover the bowl with plastic wrap and microwave on high for 2 minutes. Remove, stir well, then microwave another 2 minutes. Transfer this mixture to the slow cooker.
4. Step 4: Drain and rinse 2 cans of the Great Northern Beans. Blend these beans with chicken broth on high for about 30 seconds until smooth. Add the blended mixture to the slow cooker.
5. Step 5: Drain and rinse the remaining 4 cans of beans. Add these beans, fire-roasted tomatoes, diced green chilies, and diced chicken thighs to the slow cooker. Stir to combine.
6. Step 6: Cover and cook on low for 6-8 hours.
7. Step 7: If using Neufchâtel cheese, stir it in during the last 30 minutes, stirring occasionally for a creamy texture.
8. Step 8: Serve the chili topped with shredded cheddar or Monterey Jack cheese, chopped cilantro, lime wedges, and tortilla chips as desired.

Tips & Variations

• Use a Vidalia Chopper or food processor to quickly dice the onion and celery for convenience.
• Substitute regular cream cheese if Neufchâtel cheese is unavailable; it adds a creamy consistency.
• Adjust cayenne pepper quantity to control the heat level according to your taste.
• For a spicier kick, add hot sauce or extra diced green chilies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to stay juicier and more tender during the long cooking time.

Is it necessary to blend some of the beans?

Blending some of the beans adds creaminess and thickness to the chili, but you can skip this step if you prefer a chunkier texture.

Slow Cooker Buffalo Chicken Chili Recipe

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★★★★★

4.5 from 56 reviews

This Slow Cooker Buffalo Chicken Chili is a flavorful and hearty dish combining tender chicken thighs, Great Northern beans, and a vibrant spice mix. Cooked low and slow, this chili boasts a creamy texture enhanced by optional Neufchâtel cheese and a perfect balance of smoky, spicy, and savory flavors. Ideal for cozy meals, it’s topped with fresh cilantro, shredded cheese, and served with crunchy tortilla chips for added texture.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Spice Mix

• 3 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 tablespoon sweet smoked paprika
• 1 tablespoon mustard powder
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground pepper

Chili

• 2 tablespoons olive oil
• 1 large yellow onion, diced small (about 1 ½ cups)
• 3 medium stalks celery, diced small
• 4 medium cloves garlic, finely minced
• 2 ½ cups low sodium chicken broth
• 6 (15.5-ounce) cans Great Northern Beans
• 2 (14-ounce) cans fire-roasted canned tomatoes
• 2 (4.5-ounce) cans diced green chilies
• 2 pounds boneless skinless chicken thighs, trimmed of fat and diced into ½-inch pieces
• 4 ounces Neufchâtel cheese, optional, diced into 1-inch pieces

Topping and Serving

• Chopped fresh cilantro
• Lime wedges
• Shredded cheddar or Monterrey Jack cheese
• Tortilla chips

Instructions

1. Prepare the Spice Mix: In a small bowl, combine all the spice mix ingredients including brown sugar, chili powder, cumin, smoked paprika, mustard powder, oregano, cayenne, onion powder, garlic powder, kosher salt, and pepper. Stir thoroughly to ensure an even blend, then set aside.
2. Sauté Vegetables with Spices: In a medium-large microwave-safe bowl, combine olive oil, finely diced onion, celery, and minced garlic. Stir to combine well. Add the prepared spice mix and stir again to coat the veggies evenly. Cover with plastic wrap and microwave on high for 2 minutes. Remove, stir, and microwave for an additional 2 minutes to release flavors and soften the vegetables.
3. Add to Slow Cooker: Transfer the cooked vegetable and spice mixture to your slow cooker, spreading it evenly on the bottom.
4. Prepare the Bean Blend: Drain and rinse two cans of Great Northern beans thoroughly to remove excess sodium and starch. Combine these two cans with 2 ½ cups of low sodium chicken broth in a blender. Blend on high for about 30 seconds or until the mixture is smooth and creamy. Pour this pureed bean mixture into the slow cooker over the vegetable base.
5. Add Remaining Ingredients: Drain and rinse the remaining four cans of Great Northern beans. Add these along with the fire-roasted tomatoes, diced green chilies, and diced chicken thighs to the slow cooker. Stir very well to ensure all ingredients are evenly distributed and coated in spices.
6. Cook Low and Slow: Cover the slow cooker and set it to cook on low for 6 to 8 hours. This slow cooking allows the chicken to become tender and infuses the chili with deep flavors.
7. Add Cheese (Optional): If using Neufchâtel cheese, stir it into the chili about 30 minutes before the end of cooking. Stir occasionally during this time to melt the cheese fully and create a rich, creamy texture.
8. Serve: Spoon the chili into serving bowls and top with shredded cheddar or Monterrey Jack cheese, chopped fresh cilantro, and tortilla chips. Offer lime wedges on the side for a zesty finishing touch.

Notes

• Using a vegetable chopper like a Vidalia Chopper can save time and ensure uniform dicing of onions and celery.
• Neufchâtel cheese is a lower-fat alternative to cream cheese, offering the same creamy texture with fewer calories; it’s highly recommended but optional.
• For a spicier chili, you can increase the amount of cayenne pepper or add extra diced green chilies.
• Be sure to drain and rinse the beans to reduce sodium content and improve texture.
• This chili can be made in advance and tastes even better the next day as flavors meld together.

Keywords: Slow cooker chili, buffalo chicken chili, slow cooked chicken chili, hearty chili recipe, healthy chili, chicken and bean chili