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Crockpot Buffalo Chicken Chili Recipe

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4.2 from 2 reviews

This Crockpot Buffalo Chicken Chili is a flavorful, hearty dish that combines tender shredded chicken with spicy buffalo sauce, smoky paprika, and a variety of peppers. Slow-cooked to perfection, it’s a comforting, protein-packed meal perfect for chilly days. Topped with creamy Greek yogurt, cheddar cheese, avocado, and fresh cilantro, this chili offers a delicious twist on traditional comfort food with a zesty buffalo flair.

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

Finishing and Serving Ingredients

  • 1/2 cup plain Greek yogurt or cream cheese, melted
  • 1/2 cup fresh cilantro, chopped
  • Avocado slices, for serving
  • Shredded cheddar cheese, for serving
  • Additional Greek yogurt, for topping
  • Optional: extra buffalo sauce and tortilla chips for serving

Instructions

  1. Combine Ingredients in Crockpot. 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, chopped poblano peppers, chopped jalapeño, and chopped celery. Stir in 2 cups of broth, then add the slices of salted butter. Season everything with salt and black pepper to taste.
  2. Slow Cook. Cover the crockpot and cook the mixture on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and cooked through.
  3. Shred the Chicken. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir in the melted cream cheese or Greek yogurt along with the chopped fresh cilantro.
  4. Final Simmer and Adjust Consistency. Stir well to combine and let the chili simmer for a few more minutes. Add additional broth between 2 to 4 cups as needed to reach your preferred chili consistency.
  5. Serve and Garnish. Ladle the buffalo chicken chili into bowls. Top with extra Greek yogurt, shredded cheddar cheese, avocado slices, fresh cilantro, and green onions if desired. For extra flavor, add a drizzle of additional buffalo sauce and serve with tortilla chips.

Notes

  • You can use either chicken breasts or thighs depending on your preference; thighs yield a more moist chili.
  • Adjust the amount of chipotle chili powder and jalapeño to control the heat level.
  • Adding extra broth allows you to customize the thickness of the chili.
  • If you prefer a creamier texture, use cream cheese instead of Greek yogurt.
  • This recipe can also be adapted for stovetop cooking by using a Dutch oven and simmering gently.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

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