Crockpot Buffalo Chicken Chili
A spicy, creamy and rich Crockpot Buffalo Chicken Chili, made with tender shredded chicken, smoky spices, and topped with creamy yogurt and fresh garnish. Perfect for cozy dinners or game day!
Equipment
- 1 Crockpot or Pressure 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 use to your taste
- 28 ounce fire roasted diced tomatoes 1 can
- 2 poblano peppers seeded and chopped
- 1 jalapeño pepper chopped and seeded if desired
- ¾ cup chopped celery
- 2-4 cups bone or chicken broth
- 4 tablespoons salted butter
- salt to taste
- black pepper to taste
- ½ cup plain Greek yogurt or cream cheese melted
- ½ cup fresh cilantro chopped
Instructions
Instructions
- Combine onion, chicken, hot sauce, garlic powder, paprika, chipotle chili powder, diced tomatoes, poblano peppers, jalapeños, celery, 2 cups broth, and butter in crockpot.
- Season with salt and pepper. Stir to mix evenly.
- Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken is fully cooked and tender.
- Remove chicken and shred with two forks. Return shredded chicken to crockpot.
- Stir in cream cheese or Greek yogurt and chopped cilantro. Mix until combined and slightly creamy.
- Ladle into bowls and top with Greek yogurt, cheddar cheese, avocado, cilantro, and green onions if desired. Serve with extra hot sauce and tortilla chips.
Notes
Use pressure cooker set to 20 minutes cook time with quick release for faster prep. Adjust heat to taste by modifying amount of hot sauce and jalapeño.