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Drawing on the flavor of classic Buffalo chicken wings, this chili is super easy, and loaded with delicious flavor!
Need a super delicious, cool weather meal that practically makes itself? I'd like to introduce you to this wonderful Slow Cooker Buffalo Chicken Chili. Throw the ingredients together early in the day (or even the night before) and let the slow cooker work it's magic throughout the day (or night).
It's funny how recipes evolve here at The Café. Last week I was rolling around the idea for a new chili with steak. I thought through it and had worked out all the details. I had most of the ingredients; just had a few more things to pick up. Then I got an email from my friend Karen, who'd invited us to a Super Bowl party. I had offered to help with "anything she needed".
"Could you bring chicken chili"? Chicken chili, hmm, not what I'd been thinking about - but I had offered to help with "anything" so it was time to rethink the game plan (no pun intended). I've made a lot of different chicken chilis in the past, but was in the mood to create something new. I googled chicken chili and was intrigued when I noticed a few recipes for Buffalo Chicken Chili. Most of them used Buffalo Sauce as a major flavor ingredient. I was interested instead, in the spice combination that makes up the legendary Buffalo wings flavor. If you're not familiar with Buffalo wings, they have nothing to do with a flying species of buffalo, but rather are a classic American bar fare, made from chicken wings and originally served in Buffalo, New York (hence the name).
I did a bit of research on the buffalo spice blend and was surprised at the list of ingredients. Are you ready? Don't worry, you probably have most of this stuff in your spice cabinet. It's a combination of chili powder, paprika, cayenne pepper, mustard powder (yup!), onion powder, garlic powder, salt and pepper. That gave me a great place to start my new chili recipe. I combined all of the buffalo spices along with brown sugar, cumin and oregano in a large microwave safe bowl. Onion, celery, garlic and a drizzle of olive oil were then stirred together with the spices and given a quick stint in the microwave. (This is an easy, quick way to optimize flavor in slow cooker recipes. You can read more about this technique in my Slow Cooker Black Bean and Chicken Sausage Tortilla Soup post.)
There are also lots of healthy legumes in this chili recipe. I used six cans of Great Northern beans for my chili and pureed two of them in the initial prep steps, to give a creamy thickness to the broth (without adding cream).
It's easy peasy after that. Just combine the bean puree, with the spicy onion mixture along with all remaining ingredients in the slow cooker and let the delicious magic begin. 6-8 hours later a fun, unique and healthy dinner will be ready to serve.
I have to admit, for the most part, our preference when it comes to chicken is white meat. I love, however, the way chicken thighs stay super tender and moist in slow cooker recipes so I employed them instead of breasts in this chili. If you're used to cooking only with chicken breasts, give the thighs a chance. I think you'll be pleasantly surprised!
I've served this Slow Cooker Buffalo Chicken Chili to a number family and friend taste testers. Everyone who's tried it says something like "Oh wow" or "This is wonderful" after the first taste. Next time you need a super delicious, cool weather meal that practically makes itself, pull out your slow cooker and see for yourself. Expect rave reviews!
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Slow Cooker Buffalo Chicken Chili
Ingredients
- For the spice mix:
- 3 tablepoons 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
- For the chli:
- 2 tablespoons olive oil
- 1 large 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
- For topping and serving:
- chopped fresh cilantro
- lime wedges
- shredded cheddar or Monterrey Jack cheese
- tortilla chips
Instructions
- Combine all spice mix ingredients in a small bowl. Stir well to combine. Set aside.
- Combine olive oil, onion, celery and garlic in a medium large microwave-safe bowl. Stir well to combine, then add the spice mix and stir again.
- Cover bowl with plastic wrap and place in microwave. Cook on high power for 2 minutes. Remove from microwave, stir well, then cook another 2 minutes. Add to the slow cooker.
- Drain and rinse 2 cans of the beans. Combine beans with chicken broth in a blender container. Blend on high for about 30 seconds or until smooth. Add to the onion mixture in the slow cooker.
- Drain and rinse remaining 4 cans of beans, Add beans, tomatoes, green chilis and chicken to slow cooker and stir to combine. Cover and cook on low for 6-8 hours.
- If using Neufchâtel cheese, stir in during the last 30 minutes of the cooking time, stirring occasionally.
- Serve top with cheddar or Monterrey Jack cheese, chopped cilantro and tortilla chips, if desired.
Notes
- * I use my Vidalia Chopper to make quick work of chopping these veggies.
- ** Neufchâtel is a lower-fat cream cheese. It has the same flavor and consistency with less fat and calories. You could also use regular cream cheese. I say that it's optional but I highly recommend it as it gives the chili a wonderful creamy consistency.
Nutrition
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Please list in grams what an actual serving is when using your EXACT list of ingredients. Also, would you recommend freezing individual portions for those who live alone. Wondering about texture, etc. Love your other recipes, but putting weight/ measurements of what a serving helps an individual with dietary concerns immensely.
Hi Liz, that's a good suggestion. I haven't weighed the serving amount for this chili but will keep this in mind in the future.
My whole family loved this recipe. Teenage boys x 3 asked for seconds and thirds. Thank you!
Awesome! Thank you for the review, Heidi!
In your list of ingredients the onion and celery have a star after them. What does this mean?
Hi Patti, if you look under the recipe in the notes section, there is a link to the chopper we use to chop those veggies.
Thank you. I have already purchased that chopper at your suggestion but didn’t realize that was what the “*” was referring to.
I was wondering about the spice heat level? "Buffalo" to me means super hot and spicey, which I can't handle. It looks like the cayenne pepper is providing all the heat so I will (drastically) reduce that. Other than that, it sounds marvelous.
Hi Denise, hope you enjoy it!
Regarding your question, in this recipe, the "Buffalo" refers more to the combination of spices. It's not super hot but you could cut back on the cayenne then taste the final product and add more, if needed! We're like you and don't enjoy really spicy food.
Could you use rotisserie chicken in this?
Well, Chris, I have made this several times and it was fabulous. Today I made it in my smoker and it was even better! Smoking the chili added a whole additional layer of flavor. You should try it! Thanks for making me a rock star in the kitchen!
That sounds delicious, Kathy!
Hi Chris. This looks fabulous. Can I cook it in a Dutch oven on the stove top?
Thanks,
Toni
Yes, you can do that, Toni. Enjoy!
Does anyone know if I can used SMOKED PAPRIKA? I have SMOKED and regular PAPRIKA, but not SWEET SMOKED.
Yes, that will work great! If your paprika doesn't specify "HOT", then it is sweet. The hot can be very spicy, that's why I specify sweet. ENJOY!
Hi Jill, I would have to do further testing to advise you about using the Instant Pot for this recipe.
Hi Chris,
I'm wondering if you have any tips for making this with the Instant Pot on the pressure cooker setting?
Thanks!
Once again, I heard from my husband,"This may be one of the best things you've ever made!" It was delicious, and I know it is something I'll make over and over again, like your biscuits, and cookies, and cakes and salads.....I could go on and on! Thanks for all of your wonderful recipes. You are my go-to source for something new and delicious.
Thank you for this kind comment, Rebecca. I really appreciate you taking the time to share this review! 💕🥰💕
I made this last night, and it was awesome! I did not use the slow-cooker, but simmered on the stove in my dutch oven. I saute'd the vegetables in the oil, then stirred in the spice mixture, then added the rest of ingredients as directed. My husband loved it. Whenever he asks: " Is this another one of the cafe lady's recipes", I know it was a success!! And, you have made me a believer in chicken thighs. They work wonderful in this recipe. Thanks again for another successful meal!
Thanks, Rebecca! I'm so happy you enjoyed the thighs!
Hi Chris, my question is, and i read thru all the comments but no one asked. Can i cook this on high for about 5 hrs instead of low? I started puting all my ingredients together at 1 pm and wanted to have it for dinner tonight by 6 pm. Do you think it will cook fine at a faster speed than low? I hope I hear back from you today......thank you in advance!!!! Can't wait to try it!!
Hi Karen, I think that will be fine. It might not even take 5 hours on high, depending on your slow cooker. Test a bit after 4 hours. You could even cook it on high for 3 and then turn it down to low.
Best chicken chili I've ever had! Chris, your recipes are always terrific, but this one is a blue ribbon winner. Nuking the onion, celery, spices was brilliant. Chicken never got dried out, just perfect. Didn't have the green chilies so omitted, and forgot to add the cream cheese at the end (VERY unlike me!) and it was still awesome. We do have leftovers, so I'll be adding the cream cheese tonight. 🙂
Awesome, thanks so much, Deb! I'm so happy you enjoy this recipe!
Thank you, Deb! I'm so happy you enjoyed it and appreciate you taking the time to share your results!
Chris I'm from Texas and we love our beef chili without beans. I came across your chicken chili last week and decided tonight to give it a try. To my surprise the whole family is in love with your recipe. The chicken thighs and white beans were delicious. I will be looking for more from you. Thanks
Ha! That's quite a compliment, a good review on chili from a Texan! Thanks so much, Mark, for sharing your results!
I bought white kidney beans instead of great northern beans... will this make a difference?
Hi Katie, the white kidney beans should work just fine!
I made this chili this morning. Question? The spice mix calls for oregano, I used Mexican Oregano. However, once I put the chili ingredients together, the recipe asks for the rest of the beans, chilies, tomatoes, chicken, and OREGANO. I don't find anymore oregano listed in the ingredient list. Do I need to add more? My Slow Cooker has been on since 8:00 a./m. and I think it would be too late to add more now. Yes? No? Where did I go wrong?
I'm also making your Cherry Chocolate Chip Oatmeal Bars. I'm hoping for a great outcome. They sound terrific! I bake a lot and this is a wonderful combination of ingredients. I thoroughly enjoy your emails.
Susan
Hi Susan, you did it right. I corrected the recipe. Thanks!
Oh no! It is 6:30 am and I am putting the ingredients in the crock pot. I just realized my cartons of broth are beef instead of chicken. It was too late to turn back, so I went ahead and added beef broth. I hope it will turn out ok, fingers crossed! This chili looks so delicious and I am excited to try it. Love your website!
No worries, I think you'll be just fine with beef broth Tonya! Enjoy!
Would ground chicken work for this recipe?
Hi Kimberlin, I'm sure it would work but you'd have to change the recipe quite a bit. I'd definitely saute the ground chicken before adding to the slow cooker.
I made this with ground chicken and cooked it before I put it in the pot and it was delicious. My husband loved it.
That's wonderful to know Marji! Thanks for sharing your results.
Buffalo Chicken anything is a favorite at our house Chris! My husband Tom is a huge chili fan too, so I'll definitely need to try your recipe. I'm sure he'll love it!
Hi Chris, I'm making this for dinner tonight. Your recipe doesn't say when to add the cream cheese?
Thanks Michele! I added it on step six now. I appreciate your "eagle eyes"!
Chris your new site is beautiful and of course having photos like you do puts it over the top. Great recipe and stunning new site!
Thanks Vicki! It took a month of working out the bugs, but we're quite pleased with it.
I could definitely warm up to a bowl of this chicken chili, Chris 🙂 I love using chicken thighs just for the very reason you mentioned. I think most people have an aversion to the layer of fat on chicken thighs but there is none of that here. Great recipe!
Thanks so much Susan! Most of our "taste-testers" loved the flavor of this chili. Fun and out of the ordinary!
I love the flavor of Buffalo chicken wings, but don't love all the mess. So I often use those flavors in dishes -- kind of deconstructed wings, as you've done here. Never tried it in chili, but I love the idea. Thanks so much for this -- very creative.
Thanks for all the encouragement John! Now that I've figured out the taste, my mind is going all over the place with ideas!
I love this and I love that you re-created the Buffalo spices! I will definitely be trying this. Buffalo flavours are my favourite 🙂
Me too Jennifer!
Everything you cooked looks like from a star restaurant, Chris. Even a simple chilli could be this gorgeous!
Thanks Angie for your encouraging comments!
What perfect Super Bowl fare!!! Snow is in our forecast today after a teasing of spring---your chili sounds like the perfect way to warm up!
Scott and I just had a bowl of it after our cookie shoot this morning and it was so hearty and comforting!
One suggestion. Don't add the chicken until the last 30 minutes of cooking time. Otherwise, you end of up stingy, flavourless chicken that has had the life cooked out of it : ) Great flavors.
Hi Ann, I totally agree with you if the recipe called for chicken breast. But with thighs, they just become more tender and delicious as they're cooked. I honestly didn't know that for many years of my cooking career as I almost always used chicken breasts. I'm a believer now! 🙂
This looks delicious Chris, sounds like you took this to a whole new level with your spices. Even better that this chili can be made in a slow cooker;)
Thanks Cheri! It was fun being the "mad scientist" (as Scott calls me) in the kitchen on this one!
I always think of chicken chilis as bland and pale, you've taken them to a whole new level with the buffalo flavor ~ love it!
Thanks Sue! I'm so glad that my friend Karen put me up to the task, I might have missed it otherwise.
Hi Chris, this chili looks amazing. Just wondering if I can cook it in a Dutch oven.(don't have a slow cooker). Also what changes would I need to make.
You definitely can Bianca. After you've sauteed the aromatics, cook it at a low oven temp.
Now this sounds wonderful! I adore Buffalo spiced foods so why not chili! Absolutely brilliant. Thanks Chris!
Thanks for your great encouragement Tricia!
A chili that's really healthy. Ad the perfect dish for the rest of the winter. I bet it tastes even better the next day, too!
It does Ginny! We each had a bowl for lunch today, that I made a couple of days ago, and the flavors were wonderful!
This recipe seems pretty large, would you say feeds 8 people? I am thinking of cutting it in half or freezing half for family of 4.
Hi Tara, this recipe will feed a crowd of 8-10 but you could definitely freeze it. I always feel like if I'm going through the work to make a recipe, make a nice big batch and either freeze it, invite family/friends to enjoy it or enjoy it all week for quick lunches on the run 🙂
This sounds great Chris! I love that you used the spices behind the Buffalo sauce rather than that scary orange stuff itself! We've started cooking with chicken thighs just about exclusively, so flavorful! I'm sure everyone loved it and perfect for a Super Bowl party!
Thanks Jenna! I have a little leftover and I'm looking forward to enjoying it for lunch tomorrow!