Crockpot Buffalo Chicken Chili
Spice Madness Kitchen
6
15 minutes
2 hours
American
Chicken
This smoky buffalo chicken chili combines bold, zesty flavors with a touch of creaminess and a hint of heat. Perfect for game day, easy weeknight meals, or cozy evenings, it’s hearty yet light and full of nutritious ingredients. A crowd-pleaser everyone will ask for again and again!
All credit for the original inspiration goes to Tieghan Gerard of Half Baked Harvest. You can find the original recipe here:
Ingredients
2 pounds boneless skinless chicken breasts or thighs
1 medium yellow onion, chopped
½ cup hot sauce
1 tablespoon Spice Madness Garlic Powder
1 tablespoon Spice Madness Smoked Paprika
1 teaspoon Spice Madness Chipotle Powder, use to your taste
1 can (28 ounce) fire roasted diced tomatoes
2 poblano peppers, seeded and chopped
1 jalapeño pepper, chopped, and seeded if desired
¾ cup chopped celery
3 cups bone or chicken broth
4 tablespoons salted butter
Spice Madness Kosher Salt - to taste
Spice Madness Fine Grind Black Pepper
½ cup plain Greek yogurt or cream cheese, melted
½ cup fresh cilantro, chopped
Avocado, cheddar cheese, and Greek yogurt, for serving
Directions
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.
Ladle the chili into bowls. Top, as desired with Greek yogurt, cheese, avocado, cilantro, and green onions. We add extra buffalo sauce and tortilla chips too! Eat and enjoy!