Crockpot Buffalo Chicken Chili
This spicy and creamy buffalo chicken chili made in the crockpot is the perfect cozy meal with tender pulled chicken, fire roasted tomatoes, smoky spices and a creamy finish.
Equipment
- 1 Crockpot slow cooker
Ingredients
Main Ingredients
- 1 medium yellow onion chopped
- 2 pounds boneless skinless chicken breasts or thighs
- ½ cup hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon chipotle chili powder optional
- 28 ounce can fire roasted diced tomatoes
- 2 poblano peppers seeded and chopped
- 1 jalapeño pepper chopped, seeded if desired
- ¾ cup chopped celery
- 2-4 cups bone or chicken broth
- 4 tablespoons salted butter
- salt and black pepper to taste
- ½ cup plain Greek yogurt or cream cheese melted
- ½ cup fresh cilantro chopped
- avocado, cheddar cheese, and Greek yogurt for serving
Instructions
Cooking Instructions
- In the bowl of your crockpot, combine onion, chicken, hot sauce, garlic powder, paprika, chipotle chili powder, tomatoes, poblano peppers, jalapeño, celery, and 2 cups broth. Add butter. Season with salt and pepper.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks.
- Return shredded chicken to the crockpot and stir to combine.
- Stir in melted cream cheese or Greek yogurt and chopped cilantro. Adjust salt and hot sauce to taste.
- Ladle chili into bowls and serve topped with cheddar cheese, avocado, extra Greek yogurt, and cilantro.
Notes
Start with 2 cups of broth and add more if needed to adjust consistency. Leftovers store well and taste even better the next day. Freeze individual portions for quick future meals.