Crockpot Buffalo Chicken Chili
A delicious update on a classic. Warm, comforting and quick with a little kick.
Ingredients
- 1 Med Yellow onion chopped
- 2 lbs Chicken Breasts or Thighs Boneless, Skinless
- 1/2 Cup Hot Sauce I used Franks (Burmans)
- 1 T Garlic powder
- 1 T Smoked Paprika
- 1 t Chipotle Chili Powder I always add more
- 1 Can Fire Roasted Tomatoes, Diced
- 2 Poblano Peppers Chopped & Seeded
- 1 Jalepeno Pepper Chopped, Seeded (if wanted)
- 3/4 Cup Celery Chopped
- 2-4 Cups Bone Broth or Stock
- 4 T Butter Salted
- Salt & Black Pepper to Taste (I love to use Urfa)
- 1/2 Cup Plain Greek Yogurt or Cream Cheese Melted
- 1.2 Cup Cilantro Fresh, Chopped
- Avocado, Cheddar Cheese and Sour Cream for Serving
Instructions
- Optional Step but highly recommended: Season your chicken with salt, pepper, oregano, Elote spice (Trader Joes), Paprika. Add 1 tablespoons of Salted Butter and 1 tablespoons of Olive Oil to a pan and sear your chicken on both sides. DO NOT cook through, just to a nice golden brown for color.
- In the bowl of your crockpot, combine the onion, chicken, hot sauce, garlic powder, paprika, chipotle chili powder, diced tomatoes, poblano peppers, jalapeños and celery. Stir in 2 cups broth. Add the butter slices. Season with salt and pepper.
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
- Shred the chicken using two forks. Stir in the cream cheese/yogurt, and cilantro.
