Slow Cooker Buffalo Chicken Chili Recipe
This Slow Cooker Buffalo Chicken Chili is a hearty, flavorful dish that combines tender chicken thighs with a blend of smoky spices, beans, and fire-roasted tomatoes. Perfect for a cozy meal, the chili is slow-cooked to meld the bold flavors together and can be topped with cheese, cilantro, and crunchy tortilla chips for extra texture and zest.
- 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 Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
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 teaspoon 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
Toppings and Serving
- Chopped fresh cilantro
- Lime wedges
- Shredded cheddar or Monterrey Jack cheese
- Tortilla chips
Instructions
- Prepare Spice Mix: Combine all spice mix ingredients in a small bowl and stir well until evenly blended. Set aside this flavorful seasoning blend.
- Cook Vegetables: 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 to coat the vegetables.
- Microwave Vegetables: Cover the bowl with plastic wrap and microwave on high power for 2 minutes. Remove, stir well, then microwave for an additional 2 minutes to soften and infuse the flavors. Transfer this mixture to your slow cooker.
- Blend Beans and Broth: Drain and rinse 2 cans of beans. Combine these beans with chicken broth in a blender and blend on high for about 30 seconds or until smooth. Pour this blended bean mixture into the slow cooker with the vegetables.
- Add Remaining Ingredients: Drain and rinse the remaining 4 cans of beans. Add these beans, the fire-roasted tomatoes, diced green chilies, and diced chicken thighs to the slow cooker. Stir everything together until well combined.
- Slow Cook the Chili: Cover the slow cooker and cook on low for 6 to 8 hours to allow the flavors to meld and the chicken to become tender.
- Add Cheese (Optional): If using Neufchâtel cheese, stir it into the chili during the last 30 minutes of cooking, stirring occasionally to incorporate it smoothly.
- Serve: Ladle the chili into bowls and top with shredded cheddar or Monterrey Jack cheese, chopped cilantro, and a handful of crunchy tortilla chips. Serve with lime wedges for a fresh, zesty finish.
Notes
- Microwaving the vegetables with the spice mix helps build depth of flavor before slow cooking.
- Blending some beans with broth adds creaminess to the chili without using cream.
- Neufchâtel cheese is optional but adds a slight creaminess and tang; you can substitute with cream cheese or omit altogether.
- Use boneless skinless chicken thighs as they remain tender and juicy during the long cooking process.
- Adjust the cayenne pepper in the spice mix to control the spice level to your liking.
Keywords: buffalo chicken chili, slow cooker chili, chicken chili, slow cooker recipes, comforting chili, Great Northern beans chili
