There’s something about Slow Cooker Buffalo Chicken Chili that just feels like game day comfort food, even if it’s a random Tuesday night and the only cheering section is your family waiting at the dinner table. This recipe takes the spicy, tangy kick of Buffalo wings and tucks it into a warm, hearty chili that cooks itself while you go about your day.
As someone who spends weekends wandering farmers’ markets here in New York (still with a bit of Texas ranch spirit in me), I can tell you this dish makes a busy weeknight feel special without demanding too much from you in the kitchen.
Table of Contents
Why You’ll Love This Slow Cooker Buffalo Chicken Chili
- It’s a set-it-and-forget-it recipe—your slow cooker does all the work.
- The flavor is bold yet balanced, thanks to smoky paprika, creamy cheese, and a gentle tang from the green chilies.
- This chili feeds a crowd (hello, 16 servings!) and freezes beautifully.
- It’s versatile: serve with tortilla chips, cheese, or a squeeze of lime, and you’re golden.
What Does Slow Cooker Buffalo Chicken Chili Taste Like?
Imagine Buffalo wings met your favorite hearty white bean chili and decided to stick around for dinner. You’ll taste smoky spices, tender chicken, creamy beans, and just enough heat to make you grab for that second tortilla chip. It’s bold without being overwhelming—perfect for family meals or potlucks.
Ingredients You’ll Need for Slow Cooker Buffalo Chicken Chili
When it comes to making Slow Cooker Buffalo Chicken Chili, the magic really starts with the ingredients. Each one plays a role in building layers of flavor—from smoky spices to creamy beans to tender chicken. Don’t worry, nothing here is fussy; most are pantry staples or easy grocery finds. Let’s walk through what you’ll need (and why).
For the Spice Mix
This blend sets the foundation for that bold Buffalo-style taste.
- Brown sugar (3 tablespoons): A little sweetness balances the spice.
- Chili powder (1 tablespoon): Adds warmth and depth.
- Ground cumin (2 teaspoons): Earthy and nutty, essential in chili.
- Sweet smoked paprika (1 tablespoon): Brings that subtle smoky edge.
- Mustard powder (1 tablespoon): Sharpness that cuts through the richness.
- Dried oregano (1 tablespoon): Herbal notes to round things out.
- Cayenne pepper (1 teaspoon): Where the heat kicks in—adjust to taste.
- Onion powder & garlic powder (1 teaspoon each): Boosts flavor without extra chopping.
- Kosher salt (1 ½ teaspoons) & ground pepper (½ teaspoon): Balances and enhances all the flavors.
For the Chili Base
Here’s where the slow cooker earns its keep.
- Olive oil (2 tablespoons): For sautéing the aromatics.
- Yellow onion (1 large, diced small): The sweet backbone of the chili.
- Celery (3 medium stalks, diced): Adds freshness and texture.
- Garlic (4 cloves, finely minced): Because every chili needs garlic.
- Low-sodium chicken broth (2 ½ cups): Keeps things flavorful without too much salt.
- Great Northern beans (6 cans, 15.5 oz each): Some get blended for creaminess, others stay whole for bite.
- Fire-roasted canned tomatoes (2 cans, 14 oz each): Bring tangy, slightly smoky richness.
- Diced green chilies (2 cans, 4.5 oz each): Add a mild heat that gives that signature Buffalo taste.
- Boneless skinless chicken thighs (2 lbs, diced): Juicy and tender even after hours of cooking.
Optional But Recommended
- Neufchâtel cheese (4 oz, cubed): A lighter cream cheese that melts in during the last 30 minutes. It’s optional, but trust me—it takes this chili from good to fantastic by giving it a creamy, silky texture.
For Topping and Serving
Make it your own!
- Fresh cilantro, chopped
- Lime wedges for brightness
- Shredded cheddar or Monterrey Jack cheese
- Crunchy tortilla chips (perfect for scooping!)
Pro Tip: If you enjoy this style of hearty, bold-flavored chili, you might also want to try my Ground Beef Stovetop Chili—it’s another family favorite that’s just as comforting but with a different twist.
How to Make Slow Cooker Buffalo Chicken Chili (Step by Step)
Making Slow Cooker Buffalo Chicken Chili is much easier than it sounds. Once you’ve done the prep, your slow cooker takes over and does the heavy lifting. The result? A hearty, creamy, flavor-packed chili that tastes like you’ve been cooking all day—without actually standing at the stove for hours.
Here’s exactly how to do it, step by step:
Step 1: Prepare the Spice Mix
In a small bowl, combine the brown sugar, chili powder, cumin, smoked paprika, mustard powder, oregano, cayenne, onion powder, garlic powder, salt, and pepper. Stir until everything is evenly blended.
- Why this matters: Mixing your spices first ensures they distribute evenly throughout the chili, so every bite carries the same bold Buffalo-style flavor.
Step 2: Sauté the Aromatics
In a microwave-safe bowl, combine olive oil, diced onion, celery, and minced garlic. Sprinkle in the spice mix and stir well to coat everything. Cover with plastic wrap and microwave on high for 2 minutes. Stir, then microwave another 2 minutes.
- Shortcut tip: Using the microwave here speeds things up and saves you from washing a skillet. It softens the veggies and wakes up the spices so they taste richer in the final chili.
Step 3: Transfer to the Slow Cooker
Pour the sautéed onion mixture into the slow cooker. This is the base of your chili and the foundation of flavor.
Step 4: Blend the Beans
Drain and rinse two cans of Great Northern beans and place them in a blender with the chicken broth. Blend on high until smooth and creamy. Add this mixture to the slow cooker.
- Why this step matters: Pureeing some of the beans thickens the chili naturally, giving you a creamy texture without needing extra cream.
Step 5: Add the Rest of the Ingredients
Drain and rinse the remaining four cans of beans. Stir them into the slow cooker along with the fire-roasted tomatoes, diced green chilies, and chicken thighs. Mix well so everything is evenly distributed.
Step 6: Let the Slow Cooker Work Its Magic
Cover the slow cooker and cook on low for 6–8 hours. During this time, the chicken becomes fall-apart tender, the beans soak up all the spices, and the tomatoes add a tangy richness.
- If you’re short on time, you can cook on high for about 4 hours, but the flavor develops best on low.
Step 7: Add Creaminess (Optional but Recommended)
About 30 minutes before serving, stir in the Neufchâtel cheese cubes (or cream cheese if that’s what you have). Stir occasionally until melted and incorporated. This transforms your chili into something luxuriously creamy.
Step 8: Garnish and Serve
Ladle the chili into bowls and top with your favorite garnishes—shredded cheese, fresh cilantro, lime wedges, and crunchy tortilla chips.
Pro Tip: This chili is amazing on its own, but it also makes a great topping for baked potatoes or even served over rice. If you’re a fan of cozy, hearty bowls, you might also enjoy my Hearty Ground Turkey Soup for another easy weeknight dinner idea.
Tips and Tricks for Perfect Slow Cooker Buffalo Chicken Chili
- Make ahead friendly: This chili tastes even better the next day.
- Spice control: Skip the cayenne if cooking for spice-sensitive eaters.
- Creaminess hack: If you don’t have Neufchâtel, regular cream cheese or even Greek yogurt works.
- Freezer tip: Portion cooled chili into freezer bags for quick meals later.
- Shortcut: Use a Vidalia chopper for those onions and celery—it makes prep painless.
Storage
- Fridge: Store leftovers in airtight containers for up to 4 days.
- Freezer: Freeze in meal-size portions for up to 3 months. Thaw overnight and reheat gently on the stove or in your slow cooker.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay more tender after hours in the slow cooker.
Is it really spicy?
Not overwhelmingly! You get flavor first, then gentle heat. Adjust cayenne to your liking.
Can I make this dairy-free?
Skip the cheese, or use a dairy-free cream cheese substitute.
Conclusion
If you’ve been craving comfort food with a little kick, this Slow Cooker Buffalo Chicken Chili is calling your name. It’s hearty, easy, and family-approved—exactly the kind of dish that turns an ordinary evening into something memorable.
So, dust off that slow cooker and give it a try. And when you do, come back and let me know how it turned out—I’d love to hear your spin on it!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Slow Cooker Buffalo Chicken Chili – The Best Comfort Food Ever
- Total Time: 6 hours 30 minutes
- Yield: 16 servings 1x
Description
Reminiscent of classic Buffalo wings, this slow cooker Buffalo chicken chili is loaded with flavor and perfect for game day or a cozy dinner.
Ingredients
For the 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 pepper
For the chili:
2 tablespoons olive oil
1 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 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
1. Combine all spice mix ingredients in a small bowl and stir well. Set aside.
2. In a medium-large microwave-safe bowl, combine olive oil, onion, celery, and garlic. Stir well, then add the spice mix and stir again.
3. Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir and microwave for another 2 minutes. Add to the slow cooker.
4. Drain and rinse 2 cans of the beans. In a blender, combine these beans with the chicken broth and blend on high until smooth. Add to the slow cooker.
5. Drain and rinse the remaining 4 cans of beans and add them to the slow cooker along with the tomatoes, green chilies, and diced chicken. Stir to combine.
6. Cover and cook on low for 6-8 hours.
7. If using Neufchâtel cheese, stir it into the chili during the last 30 minutes of cooking. Stir occasionally until melted and fully incorporated.
8. Taste and adjust seasoning as desired before serving.
9. Serve topped with shredded cheese, chopped cilantro, lime wedges, and tortilla chips if desired.
Notes
Neufchâtel cheese adds a creamy consistency and is a great lower-fat alternative to cream cheese.
Use a vegetable chopper to make prep quicker for the onions and celery.
This chili serves a crowd and can easily be halved for a smaller batch.
Freezes well for future meals.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 1g
- Sodium: 112mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 57mg
Keywords: buffalo chicken, chili, slow cooker, game day, easy dinner, spicy
