Crockpot Buffalo Chicken Chili Recipe
Introduction
This Crockpot Buffalo Chicken Chili is a flavorful twist on classic chili, combining tender chicken with spicy buffalo sauce and smoky peppers. It’s an easy, hearty dish perfect for game days or cozy dinners.
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
- 1/2 cup plain Greek yogurt or cream cheese, melted
- 1/2 cup fresh cilantro, chopped
- Avocado slices (for garnish)
- Cheddar cheese, shredded (for garnish)
- Additional Greek yogurt (optional)
- Extra buffalo hot sauce (optional)
- Tortilla chips (optional)
Instructions
- Step 1: Place the chopped onion, chicken, hot sauce, garlic powder, smoked paprika, chipotle chili powder, fire-roasted diced tomatoes, chopped poblano and jalapeño peppers, and celery into the crockpot bowl. Stir in 2 cups of broth and add salted butter slices. Season with salt and black pepper to taste.
- Step 2: Cover the crockpot and cook on low heat for 5-6 hours or on high heat for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
- Step 3: Use two forks to shred the chicken directly in the crockpot. Stir in the melted cream cheese or Greek yogurt along with the chopped cilantro for added creaminess and fresh flavor.
- Step 4: Ladle the chili into bowls and top with additional Greek yogurt, shredded cheddar cheese, avocado slices, fresh cilantro, and green onions if desired. For extra zest, add more buffalo sauce and serve with tortilla chips on the side.
- Step 5 (Alternative Stove Method): In a large Dutch oven, combine all the ingredients as above and stir in 2 cups broth. Melt the butter slices over medium heat, bring to a simmer, then cover and reduce heat to low. Cook for about 15 minutes until the chicken is cooked through. Shred the chicken in the pot, stir in cream cheese or yogurt and cilantro, and simmer gently until ready to serve. Add broth as needed to maintain the desired consistency.
Tips & Variations
- Adjust the amount of chipotle chili powder and jalapeño to control the heat level to your preference.
- Substitute Greek yogurt for cream cheese for a tangier, lighter creaminess.
- Use bone broth for richer flavor or chicken broth for a milder taste.
- Add black beans or corn for extra texture and nutrition.
- Consider topping with chopped green onions or a squeeze of fresh lime for brightness.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the chili has thickened. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and add extra juiciness and flavor to the chili.
How spicy is this chili?
The heat level can be adjusted by varying the amounts of jalapeño, chipotle chili powder, and hot sauce. You can reduce or omit these ingredients for a milder version.
PrintCrockpot Buffalo Chicken Chili Recipe
This Crockpot Buffalo Chicken Chili is a flavorful and hearty slow-cooked dish combining tender shredded chicken with spicy buffalo sauce, smoky paprika, and a medley of roasted vegetables. Cooked low and slow in a crockpot, this chili offers a creamy texture enhanced by melted cream cheese or Greek yogurt, perfect for a cozy meal. Garnished with avocado, cheddar cheese, and cilantro, it’s a delicious twist on classic chili with a spicy buffalo kick.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
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
For Creaminess and Garnish
- 1/2 cup plain Greek yogurt or cream cheese, melted
- 1/2 cup fresh cilantro, chopped
- Avocado slices
- Cheddar cheese, shredded
- Additional Greek yogurt (for serving)
- Extra buffalo hot sauce (optional, for serving)
- Tortilla chips (optional, for serving)
Instructions
- Combine Ingredients in Crockpot: Place chopped onion, chicken breasts or thighs, hot sauce, garlic powder, smoked paprika, chipotle chili powder, fire-roasted diced tomatoes, chopped poblano and jalapeño peppers, and celery into the crockpot bowl. Stir in 2 cups of bone or chicken broth and add the salted butter slices. Season with salt and black pepper to your taste.
- Cook the Chili: Cover the crockpot and cook on low heat for 5-6 hours or on high heat for 3-4 hours. This slow cooking process allows the flavors to meld thoroughly and ensures the chicken becomes tender.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly within the crockpot. Stir in the melted cream cheese or Greek yogurt and the chopped fresh cilantro to add creaminess and a fresh herbal flavor.
- Serve and Garnish: Ladle the buffalo chicken chili into bowls. Garnish with additional Greek yogurt, shredded cheddar cheese, avocado slices, fresh cilantro, and green onions if desired. For an extra buffalo kick, drizzle more hot sauce on top and serve with crunchy tortilla chips on the side.
- Alternative Stove Method: In a large Dutch oven, combine all the ingredients as above, stir in 2 cups of broth, and add the butter slices. Bring mixture to a simmer over medium heat. Cover and reduce heat to low, cooking for about 15 minutes until chicken is fully cooked. Shred the chicken in the pot, stir in cream cheese or Greek yogurt and cilantro, and simmer gently until ready to serve. Add additional broth as needed to maintain desired chili consistency.
Notes
- Adjust the chipotle chili powder and hot sauce to control the level of spiciness according to your taste.
- You can substitute boneless skinless chicken thighs with chicken breasts or use a mix of both.
- The alternative stove method is handy if you don’t have a slow cooker, but requires closer attention.
- Using bone broth enhances the richness and depth of flavor, but chicken broth is a good substitute.
- Butter adds richness; if you prefer a lighter version, you can reduce or omit butter but it may affect creaminess.
- For a dairy-free option, omit cream cheese and substitute Greek yogurt with a plant-based alternative.
- Make sure to seed the jalapeño and poblano if you want to tone down the heat.
Keywords: buffalo chicken chili, crockpot chili, slow cooker recipe, spicy chicken chili, comfort food, crockpot buffalo chicken
