Crockpot Buffalo Chicken Chili Recipe

Introduction

This Crockpot Buffalo Chicken Chili is a spicy, comforting dish perfect for busy days when you want bold flavors with minimal effort. Tender chicken simmers in a smoky, tangy sauce loaded with peppers and creamy yogurt, making it a delicious twist on classic chili.

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 ounces) fire roasted diced tomatoes
• 2 poblano peppers, seeded and chopped
• 1 jalapeño pepper, chopped and seeded if desired
• 3/4 cup chopped celery
• 2 to 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, cheddar cheese, and extra Greek yogurt, for serving

Instructions

1. Step 1: In the crockpot, combine the chopped onion, chicken, hot sauce, garlic powder, smoked paprika, chipotle chili powder, diced tomatoes, poblano peppers, jalapeño, and celery. Stir in 2 cups of broth, then add the butter slices. Season with salt and black pepper.
2. Step 2: Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours.
3. Step 3: Once cooked, shred the chicken using two forks. Stir in the melted cream cheese or Greek yogurt and the chopped cilantro until well combined.
4. Step 4: Ladle the chili into bowls and top with extra Greek yogurt, cheddar cheese, avocado slices, cilantro, and green onions as desired. For extra flavor, add more buffalo sauce and serve with tortilla chips.

Tips & Variations

• For a milder chili, reduce or omit the jalapeño and chipotle chili powder.
• Use chicken thighs for a juicier, more flavorful result.
• Swap the Greek yogurt with cream cheese for a richer, creamier texture.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• If you prefer a thicker chili, stir in some cornmeal or masa harina during the last hour of cooking.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the consistency. This chili also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stove instead of a crockpot?

Yes, you can prepare this chili on the stove using a large Dutch oven. Combine all ingredients with 2 cups broth, simmer covered on low for about 15 minutes until the chicken is cooked through, then shred the chicken and finish as directed.

What can I use if I don’t have chipotle chili powder?

If you don’t have chipotle chili powder, you can substitute with smoked paprika plus a pinch of cayenne pepper, or use a hot chili powder blend for similar smoky heat.

Crockpot Buffalo Chicken Chili Recipe

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4.5 from 144 reviews

This Crockpot Buffalo Chicken Chili is a hearty and flavorful comfort meal combining tender chicken, spicy buffalo sauce, smoky paprika, and fire-roasted tomatoes. Cooked low and slow in a crockpot or quickly on the stovetop, it’s perfect for warming up on chilly days. Topped with creamy Greek yogurt, cheddar cheese, avocado, and fresh cilantro, this chili offers a delicious twist on classic buffalo chicken flavors with a satisfying, mildly spicy kick.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 5-6 hours (crockpot) or 15 minutes (stovetop)
• Total Time: 5 hours 15 minutes (crockpot) or 30 minutes (stovetop)
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Finishing Ingredients

• 1/2 cup plain Greek yogurt or cream cheese, melted
• 1/2 cup fresh cilantro, chopped

For Serving

• Avocado slices
• Cheddar cheese, shredded
• Additional Greek yogurt
• Extra buffalo hot sauce (optional)
• Tortilla chips (optional)

Instructions

1. Combine Ingredients in Crockpot: Place chopped onion, chicken, hot sauce, garlic powder, smoked paprika, chipotle chili powder, fire-roasted diced tomatoes, chopped poblano and jalapeño peppers, and celery in the crockpot bowl. Stir in 2 cups of broth and add salted butter slices. Season with salt and black pepper according to your taste.
2. Cook the Chili: 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 chicken to become tender.
3. Shred the Chicken: Use two forks to shred the chicken within the crockpot. Stir in the melted cream cheese or Greek yogurt and chopped cilantro for creaminess and fresh flavor.
4. Serve and Garnish: 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 crunch with tortilla chips on the side.
5. Alternative Stove Method: In a large Dutch oven, combine all ingredients as above, stir in 2 cups broth, and melt butter slices. Bring to a simmer over medium heat, then cover and reduce heat to low. Cook for about 15 minutes until chicken is cooked through. Shred chicken in pot, stir in cream cheese or yogurt and cilantro, and simmer gently until ready to serve. Add broth as needed to maintain consistency.

Notes

• You can adjust the heat level by increasing or decreasing the amount of chipotle chili powder and jalapeño pepper.
• Use bone broth for added richness and deeper flavor, though chicken broth works well too.
• For a creamier chili, substitute cream cheese for Greek yogurt or use a mix of both.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on stovetop or microwave.
• Adding a squeeze of fresh lime juice before serving brightens the flavors significantly.

Keywords: buffalo chicken chili, crockpot chili, slow cooker recipes, spicy chicken chili, buffalo sauce chili, comforting winter meals