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Crockpot Buffalo Chicken Chili Recipe

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4.3 from 3 reviews

This Crockpot Buffalo Chicken Chili is a flavorful and hearty dish combining tender shredded chicken with a spicy buffalo kick. Loaded with fire-roasted tomatoes, smoky spices, and fresh peppers, it simmers to perfection in a slow cooker, creating a comforting and protein-packed chili. Topped with creamy Greek yogurt, cheddar cheese, avocado, and cilantro, it makes an inviting meal perfect for any occasion.

Ingredients

Main 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 (adjust to taste)
  • 1 can (28 ounce) fire roasted diced tomatoes
  • 2 poblano peppers, seeded and chopped
  • 1 jalapeño pepper, chopped and seeded if desired
  • 3/4 cup chopped celery
  • 2-4 cups bone or chicken broth
  • 4 tablespoons salted butter
  • Salt and black pepper, to taste
  • 1/2 cup plain Greek yogurt or cream cheese, melted
  • 1/2 cup fresh cilantro, chopped

For Serving

  • Avocado slices
  • Shredded cheddar cheese
  • Additional Greek yogurt
  • Extra buffalo sauce (optional)
  • Tortilla chips (optional)
  • Green onions (optional)

Instructions

  1. Combine Ingredients: In the bowl of your crockpot, add the chopped onion, chicken breasts or thighs, hot sauce, garlic powder, smoked paprika, chipotle chili powder, fire roasted diced tomatoes, poblano peppers, jalapeño, and chopped celery. Stir in 2 cups of bone or chicken broth and add slices of salted butter. Season with salt and black pepper to taste.
  2. Cook the Chili: Cover the crockpot and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
  3. Shred the Chicken: Carefully shred the cooked chicken inside the crockpot using two forks. Stir in melted cream cheese or plain Greek yogurt and chopped fresh cilantro to add creaminess and freshness to the chili.
  4. Serve and Garnish: Ladle the Buffalo chicken chili into bowls. Top with additional Greek yogurt, shredded cheddar cheese, avocado slices, fresh cilantro, green onions, and extra buffalo sauce if desired. Serve with tortilla chips for crunch and enjoy your flavorful meal.

Notes

  • You can adjust the level of spiciness by modifying the amount of chipotle chili powder and hot sauce.
  • Either chicken breasts or thighs can be used based on preference for lean or more tender meat.
  • If the chili is too thick, add extra broth to reach your preferred consistency.
  • For a creamier texture, use cream cheese; for a lighter option, use Greek yogurt.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • To make this recipe dairy-free, omit the cream cheese/Greek yogurt and butter, or use plant-based alternatives.

Find it online: https://marthatasty.com/crockpot-buffalo-chicken-chili-recipe/