Name: Slow Cooker Buffalo Chicken Chili: Spicy, Creamy, and Comforting
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Cuisine: American
Ingredients: 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 teaspoons kosher salt, ½ teaspoon ground pepper; 2 tablespoons olive oil; 1 large yellow onion, diced small (about 1 ½ cups); 3 celery stalks, diced small; 4 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 and diced into ½-inch pieces; 4 ounces Neufchâtel cheese, optional, diced into 1-inch pieces; Toppings: chopped fresh cilantro, lime wedges, shredded cheddar or Monterrey Jack cheese, tortilla chips

Description

Slow Cooker Buffalo Chicken Chili is a hearty, flavorful chili packed with tender chicken, beans, fire-roasted tomatoes, and a special spice mix that delivers the perfect sweet and spicy balance. Topped with cheese, cilantro, and lime, it’s perfect for a comforting meal.

Ingredients

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 teaspoons kosher salt, ½ teaspoon ground pepper
2 tablespoons olive oil
1 large yellow onion, diced small (about 1 ½ cups)
3 celery stalks, diced small
4 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 and diced into ½-inch pieces
4 ounces Neufchâtel cheese, optional, diced into 1-inch pieces
Toppings: chopped fresh cilantro, lime wedges, shredded cheddar or Monterrey Jack cheese, tortilla chips

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Instructions

Combine all spice mix ingredients in a small bowl and set aside.
In a large skillet, heat olive oil over medium heat. Sauté onion, celery, and garlic for 3–4 minutes until softened.
Transfer vegetables to the slow cooker. Add chicken, beans, fire-roasted tomatoes, green chilies, chicken broth, and half of the spice mix.
Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours.
During the last 30 minutes of cooking, stir in the Neufchâtel cheese if using, and remaining spice mix.
Serve hot with toppings such as shredded cheese, cilantro, lime wedges, and tortilla chips.

Notes

For a spicier chili, increase the cayenne pepper or add hot sauce.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
For a creamier chili, stir in additional Neufchâtel or cream cheese before serving.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: American