Introduction

This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful twist on classic chili, packed with tender chicken, beans, and a bold spice blend. Perfect for cozy nights, it’s easy to prepare and slowly simmers into a deliciously comforting meal.

This image shows a thick, creamy stew in a black pot, filled with a rich orange sauce. The stew contains multiple layers and textures: white beans scattered throughout, chunks of tender meat, and small pieces of red tomatoes. Green chopped herbs are sprinkled on top, adding a fresh, vibrant color contrast to the orange and white base. The sauce looks smooth and glossy, with a few visible bits of seasoning giving it a textured appearance. The pot is sitting on a shiny metal surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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 teaspoons 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 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 Monterrey Jack cheese, for topping
Tortilla chips, for serving

Instructions

Step 1: In a small bowl, combine all the spice mix ingredients and stir well. Set aside.
Step 2: In a medium large microwave-safe bowl, combine olive oil, diced onion, celery, and minced garlic. Stir well, then add the prepared spice mix and stir again.
Step 3: Cover the bowl with plastic wrap and microwave on high for 2 minutes. Remove, stir, and microwave for another 2 minutes. Transfer this mixture to the slow cooker.
Step 4: Drain and rinse 2 cans of the Great Northern beans. Place them in a blender with the chicken broth and blend on high for about 30 seconds until smooth. Add this mixture to the slow cooker.
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 everything to combine.
Step 6: Cover and cook on low for 6 to 8 hours, until the chicken is tender and flavors meld.
Step 7: If using Neufchâtel cheese, stir it into the chili during the last 30 minutes of cooking, stirring occasionally to incorporate.
Step 8: Serve hot topped with shredded cheddar or Monterrey Jack cheese, chopped cilantro, and tortilla chips. Add lime wedges on the side for extra brightness.

Tips & Variations

For a spicier chili, increase the cayenne pepper or add chopped jalapeños along with the green chilies.
Neufchâtel cheese adds extra creaminess but can be omitted for a dairy-free option.
Use chicken breasts if preferred, but thighs provide more flavor and tenderness.
Leftovers taste great the next day, as the flavors continue to develop.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze chili for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

A white bowl sits on a folded blue patterned napkin on a white marbled surface, filled with creamy chili made of white beans and chunks of red tomatoes in a rich orange sauce. On top, there is a bright yellow layer of shredded cheese with a sprinkle of chopped green herbs and a sprig of cilantro beside it. A wedge of lime adds a fresh green touch at the edge, and a spoon rests partially submerged in the bowl. Surrounding the bowl is a loose circle of light tan round tortilla chips with visible texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can simmer the chili on the stove in a large pot over low heat for about 2 hours, stirring occasionally, until the chicken is cooked through and flavors meld.

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs provide better texture and flavor. Canned chicken can be added towards the end of cooking but may alter the consistency and taste.