Slow Cooker Buffalo Chicken Chili: Spicy, Creamy, and Comforting

Chili is a classic comfort food, but this Slow Cooker Buffalo Chicken Chili takes it to a whole new level. Combining tender chicken, creamy Neufchâtel cheese, fire-roasted tomatoes, and a custom spice blend, this chili is packed with flavor and perfect for cozy weeknight dinners or entertaining guests. It’s hearty, slightly spicy, and incredibly satisfying, with just the right amount of creaminess and depth of flavor.

What makes this recipe special is the slow-cooking process, which allows the flavors to meld together beautifully while keeping the chicken tender. The custom spice mix balances heat, smokiness, and subtle sweetness, creating a unique chili that’s reminiscent of buffalo wings but in a comforting bowl of soup. Beans, tomatoes, and green chilies provide texture and body, making this a filling and wholesome meal.

This article will guide you through the ingredients, step-by-step preparation, tips for perfect chili, flavor variations, serving suggestions, and frequently asked questions, ensuring your Slow Cooker Buffalo Chicken Chili turns out flavorful and satisfying every time.

Why This Recipe Works

This chili works because it layers flavor carefully. The custom spice blend combines smoky paprika, earthy cumin, and cayenne pepper for heat. Brown sugar balances the spiciness with a hint of sweetness, while mustard powder and oregano add depth. Slow cooking allows the chicken to become tender while infusing the chili with rich flavor. Optional Neufchâtel cheese adds a creamy element that makes the chili indulgent without overpowering the other ingredients.

Using a slow cooker simplifies the cooking process, allowing you to start the meal in the morning and come back to a ready-to-serve dish. The combination of beans, fire-roasted tomatoes, and diced green chilies creates a chili with great texture, while the topping options like shredded cheese, tortilla chips, cilantro, and lime wedges add contrast and freshness.

Ingredients You’ll Need

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 black pepper

Chili:

• 2 tablespoons olive oil
• 1 large yellow onion, diced small (about 1 ½ cups)
• 3 medium celery stalks, diced small
• 4 medium cloves garlic, finely minced
• 2 ½ cups low sodium chicken broth
• 6 15.5-ounce cans Great Northern Beans, drained and rinsed
• 2 14-ounce cans fire-roasted 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

Toppings and Serving:

• Chopped fresh cilantro
• Lime wedges
• Shredded cheddar or Monterey Jack cheese
• Tortilla chips

Step-by-Step Preparation Method

Step 1: Prepare the Spice Mix
In a small bowl, combine brown sugar, chili powder, cumin, smoked paprika, mustard powder, oregano, cayenne, onion powder, garlic powder, salt, and black pepper. Mix thoroughly to create a balanced and aromatic spice blend. Set aside.

Step 2: Sauté Vegetables
Heat olive oil in a skillet over medium heat. Add diced onion and celery and sauté for 5–7 minutes until softened. Add minced garlic and cook for another 1–2 minutes until fragrant. This step enhances the flavor and aroma of the chili.

Step 3: Combine Ingredients in Slow Cooker
Transfer the sautéed vegetables to the slow cooker. Add chicken broth, beans, fire-roasted tomatoes, diced green chilies, and diced chicken thighs. Sprinkle in the prepared spice mix. Stir to combine all ingredients evenly.

Step 4: Slow Cook the Chili
Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. The chicken should be tender and the flavors well melded.

Step 5: Add Creamy Element (Optional)
About 30 minutes before serving, fold in Neufchâtel cheese if using. This will melt into the chili, creating a creamy texture and richer flavor.

Step 6: Adjust Seasonings
Taste the chili and adjust salt, pepper, or spice as needed. If you prefer more heat, add extra cayenne or a dash of hot sauce.

Step 7: Serve and Garnish
Ladle the chili into bowls and top with shredded cheddar or Monterey Jack cheese, fresh cilantro, and lime wedges. Serve with tortilla chips on the side for a crunchy contrast.

Tips for Perfect Buffalo Chicken Chili

• Trim excess fat from chicken: Ensures the chili is not greasy and allows flavors to meld.
• Sauté vegetables first: Brings out their sweetness and adds depth to the chili.
• Use fire-roasted tomatoes: They add a smoky flavor that complements the buffalo spices.
• Optional cheese: Neufchâtel cheese adds creaminess without overpowering the heat.
• Check beans: Use canned beans for convenience but rinse them to reduce excess sodium.

Flavor Variations

• Spicy Kick: Add diced jalapeños or extra cayenne pepper.
• Smoky Flavor: Use smoked paprika or add a few drops of liquid smoke.
• Vegetable Boost: Include diced bell peppers, carrots, or zucchini.
• Low Sodium: Use no-salt-added beans and chicken broth, and adjust seasoning accordingly.
• Cheesy Topper: Mix cheddar and Monterey Jack cheeses or add crumbled blue cheese for tanginess.

Serving Suggestions

This Buffalo Chicken Chili pairs well with:

• Cornbread or garlic bread for a hearty meal.
• Rice or cauliflower rice for a filling, low-carb option.
• Fresh salad for a lighter side.
• Tortilla chips or crackers for scooping.
• Avocado slices or sour cream to balance the heat.

Make-Ahead and Storage Tips

Make-Ahead: The chili can be prepared in advance, with all ingredients combined in the slow cooker insert (except cheese). Refrigerate and cook the next day for convenience.

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop or in the microwave.

Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate per serving, 1 cup)

Calories: 310
Protein: 28g
Carbohydrates: 25g
Fat: 10g
Fiber: 7g
Sugar: 5g

Values may vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier during slow cooking. Chicken breast can be used but may become slightly drier.

Do I have to use Neufchâtel cheese?
No, it’s optional. Cream cheese or even shredded cheese can be used for a creamy texture.

Can I make this in an Instant Pot or on the stove?
Yes, cook on the sauté function for vegetables, then pressure cook for 15–20 minutes in an Instant Pot. On the stove, simmer on low for 1–2 hours, stirring occasionally.

Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free. Ensure your chili powder or spice blend does not contain gluten additives.

How spicy is this chili?
It’s moderately spicy due to cayenne pepper and chili powder. Adjust the heat by reducing cayenne or adding extra hot sauce for more kick.

Conclusion

This Slow Cooker Buffalo Chicken Chili is a comforting, hearty, and flavor-packed meal that’s perfect for chilly days, family dinners, or game-day gatherings. The combination of tender chicken, creamy Neufchâtel cheese, fire-roasted tomatoes, and a rich spice blend creates a bold, satisfying chili.

Topped with fresh cilantro, lime wedges, cheese, and tortilla chips, this dish is as visually appealing as it is delicious. With its slow-cooked depth of flavor and easy preparation, it’s a versatile recipe that can be adapted to your spice tolerance and dietary preferences.

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Whether you enjoy it on its own, paired with cornbread, or with a side of fresh vegetables, this chili is a must-try for anyone who loves a hearty, spicy, and creamy comfort food experience.