Name: Crockpot Buffalo Chicken Chili
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 medium yellow onion, chopped; 2 pounds boneless skinless chicken breasts or thighs; 1/2 cup hot sauce; 1 tablespoon garlic powder; 1 tablespoon smoked paprika; 1 teaspoon chipotle chili powder; 1 can (28 ounce) fire roasted diced tomatoes; 2 poblano peppers, seeded and chopped; 1 jalapeño pepper, chopped; 3/4 cup chopped celery; 2-4 cups bone or chicken broth; 4 tablespoons salted butter; salt and black pepper; 1/2 cup plain Greek yogurt or cream cheese, melted; 1/2 cup fresh cilantro, chopped; avocado, cheddar cheese, and Greek yogurt, for serving

Description

A hearty and spicy buffalo chicken chili made in the crockpot, packed with bold flavors and tender shredded chicken. Perfect for a comforting and protein-rich meal.

Ingredients

1 medium yellow onion, chopped
2 pounds boneless skinless chicken breasts or thighs
1/2 cup hot sauce
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon chipotle chili powder
1 can (28 ounce) fire roasted diced tomatoes
2 poblano peppers, seeded and chopped
1 jalapeño pepper, chopped
3/4 cup chopped celery
2–4 cups bone or chicken broth
4 tablespoons salted butter
salt and black pepper
1/2 cup plain Greek yogurt or cream cheese, melted
1/2 cup fresh cilantro, chopped
avocado, cheddar cheese, and Greek yogurt, for serving

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Instructions

In the bowl of your crockpot, combine the onion, chicken, hot sauce, garlic powder, smoked paprika, chipotle chili powder, diced tomatoes, poblano peppers, jalapeño, and celery. Stir in 2 cups of broth and add butter slices. Season with salt and pepper.
Cover and cook on low for 5-6 hours or high for 3-4 hours until the chicken is fully cooked.
Shred the chicken using two forks. Stir in the Greek yogurt or melted cream cheese along with the chopped cilantro.
Ladle the chili into bowls and top with avocado, cheddar cheese, Greek yogurt, additional cilantro, or desired toppings. Serve and enjoy.

Notes

Adjust the spice level by increasing or reducing chipotle chili powder and jalapeño.
Add extra broth if a thinner consistency is desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This chili can also be made on the stovetop in a Dutch oven by simmering until the chicken is cooked through.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 130 mg