4.5 from 2 votes
Closeup picture of buffalo chicken chili in a slow cooker
Slow Cooker Buffalo Chicken Chili
Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
 
Reminiscent of the classic Buffalo wings, this chili is super easy and is loaded with delicious flavor!
Course: Chili
Cuisine: American
Servings: 16
Calories: 245 kcal
Author: Chris Scheuer
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 1/2 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 1/2- 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 1/2-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
  1. Combine all spice mix ingredients in a small bowl. Stir well to combine. Set aside.
  2. 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.
  3. 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.
  4. 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.

  5. 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.

  6. If using Neufchâtel cheese, stir in during the last 30 minutes of the cooking time, stirring occasionally.
  7. Serve top with cheddar or Monterrey Jack cheese, chopped cilantro and tortilla chips, if desired.
Recipe Notes

Nutritional information does not include toppings since the amounts are individual choices.

* To make quick work of the chopping in this recipe, I use this inexpensive but really useful little chopper. I've used mine for several years now and loved it but they've just come up with a stronger, more well made version - for the same price!
** I've made the chili with and without the Neufchatel cheese. It's delicious either way but the cream cheese does add a bit of extra creaminess. If you're watching your calories or have a dairy allergy, just skip it!
Makes 3 1/2 quarts of chili (8-10 servings with serving size being approximately 12-ounces)

Nutrition Facts
Slow Cooker Buffalo Chicken Chili
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 112mg5%
Potassium 454mg13%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 1g1%
Protein 16g32%
Vitamin A 295IU6%
Vitamin C 0.8mg1%
Calcium 65mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.