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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!
- 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 ½- 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
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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.
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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.
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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.
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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.
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If using Neufchâtel cheese, stir in during the last 30 minutes of the cooking time, stirring occasionally.
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Serve top with cheddar or Monterrey Jack cheese, chopped cilantro and tortilla chips, if desired.
Rebecca S Peter says
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.
Chris Scheuer says
Thank you for this kind comment, Rebecca. I really appreciate you taking the time to share this review! 💕🥰💕
Rebecca S Peter says
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!
Chris Scheuer says
Thanks, Rebecca! I'm so happy you enjoyed the thighs!
karen Gillis says
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!!
Chris Scheuer says
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.
Deb Boyce says
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. 🙂
Chris Scheuer says
Awesome, thanks so much, Deb! I'm so happy you enjoy this recipe!
Chris Scheuer says
Thank you, Deb! I'm so happy you enjoyed it and appreciate you taking the time to share your results!
Mark says
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
Chris Scheuer says
Ha! That's quite a compliment, a good review on chili from a Texan! Thanks so much, Mark, for sharing your results!
katie love says
I bought white kidney beans instead of great northern beans... will this make a difference?
Chris Scheuer says
Hi Katie, the white kidney beans should work just fine!
Susan Harrison says
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
Chris Scheuer says
Hi Susan, you did it right. I corrected the recipe. Thanks!
Tonya says
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!
Chris Scheuer says
No worries, I think you'll be just fine with beef broth Tonya! Enjoy!
Kimberlin says
Would ground chicken work for this recipe?
Chris Scheuer says
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.
Marji says
I made this with ground chicken and cooked it before I put it in the pot and it was delicious. My husband loved it.
Chris Scheuer says
That's wonderful to know Marji! Thanks for sharing your results.
Mary Ann | The Beach House Kitchen says
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!
Michele says
Hi Chris, I'm making this for dinner tonight. Your recipe doesn't say when to add the cream cheese?
Chris Scheuer says
Thanks Michele! I added it on step six now. I appreciate your "eagle eyes"!
Vicki Bensinger says
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!
Chris Scheuer says
Thanks Vicki! It took a month of working out the bugs, but we're quite pleased with it.
Susan says
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!
Chris Scheuer says
Thanks so much Susan! Most of our "taste-testers" loved the flavor of this chili. Fun and out of the ordinary!
John/Kitchen Riffs says
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.
Chris Scheuer says
Thanks for all the encouragement John! Now that I've figured out the taste, my mind is going all over the place with ideas!
Jennifer @ Seasons and Suppers says
I love this and I love that you re-created the Buffalo spices! I will definitely be trying this. Buffalo flavours are my favourite 🙂
Chris Scheuer says
Me too Jennifer!
Angie@Angie's Recipes says
Everything you cooked looks like from a star restaurant, Chris. Even a simple chilli could be this gorgeous!
Chris Scheuer says
Thanks Angie for your encouraging comments!
Liz says
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!
Chris Scheuer says
Scott and I just had a bowl of it after our cookie shoot this morning and it was so hearty and comforting!
Ann Light says
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.
Chris Scheuer says
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! 🙂
cheri says
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;)
Chris Scheuer says
Thanks Cheri! It was fun being the "mad scientist" (as Scott calls me) in the kitchen on this one!
sue | theviewfromgreatisland says
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!
Chris Scheuer says
Thanks Sue! I'm so glad that my friend Karen put me up to the task, I might have missed it otherwise.
Bianca says
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.
Chris Scheuer says
You definitely can Bianca. After you've sauteed the aromatics, cook it at a low oven temp.
Tricia @ Saving Room for Dessert says
Now this sounds wonderful! I adore Buffalo spiced foods so why not chili! Absolutely brilliant. Thanks Chris!
Chris Scheuer says
Thanks for your great encouragement Tricia!
Ginny Hartzler says
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!
Chris Scheuer says
It does Ginny! We each had a bowl for lunch today, that I made a couple of days ago, and the flavors were wonderful!
Tara Williams says
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.
Chris Scheuer says
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 🙂
Jenna Meon says
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!
Chris Scheuer says
Thanks Jenna! I have a little leftover and I'm looking forward to enjoying it for lunch tomorrow!