Servings
Font
Back
0 from 21 votes

Slow Cooker Buffalo Chicken Chili

Reminiscent of the classic Buffalo wings, this chili is super easy and is loaded with delicious flavor!

Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 16
Calories: 245 kcal
Course: Dinner
Cuisine: American

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 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 of fat and diced into ½-inch pieces
  • 4 ounces neufchatel 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

    Cup of Yum
  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.

Notes

  • Neufchâtel
  • * I use my Vidalia Chopper to make quick work of chopping these veggies.
  • ** Neufchâtel is a lower-fat cream cheese. It has the same flavor and consistency with less fat and calories. You could also use regular cream cheese. I say that it's optional but I highly recommend it as it gives the chili a wonderful creamy consistency.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 12g (4%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 57mg (19%) Sodium 112mg (5%) Potassium 454mg (13%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 295IU (6%) Vitamin C 0.8mg (1%) Calcium 65mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 12g 4%
Protein 16g 32%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 57mg 19%
Sodium 112mg 5%
Potassium 454mg 10%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 295IU 6%
Vitamin C 0.8mg 1%
Calcium 65mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.