Go Back

Crockpot Buffalo Chicken Chili

Tieghan Gerard w/ Updates from Aliyah Prontaut
A delicious update on a classic. Warm, comforting and quick with a little kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Course Soup
Cuisine American
Servings 6 Servings
Calories 289 kcal

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.