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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.

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

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

Find it online: https://www.sanacooks.com/crockpot-buffalo-chicken-chili-recipe/