Crockpot Buffalo Chicken Chili. (2024)

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This simple Crockpot Buffalo Chicken Chili is perfect for game day, family dinners, and all the nights in between. Made with tomatoes, spices, hot sauce, poblano peppers, and shredded chicken. It’s spicy, creamy, and so delicious. Top each bowl of chili with plenty of cheddar cheese, fresh cilantro, and avocado. We love to add tortilla chips on the side. Delicious!

We have a new favorite chili recipe! This has been a winter for experimenting with chili. In the last few months, I’ve shared a queso chicken chili and a beef chili and we’ve been loving them both!

We’ve had a snowy start to the year, and temperatures have been COLD. I’ve been really leaning into the coziness of the season with more crockpot recipes or braised dishes. They’re always so easy and turn out delicious!

But now that the Super Bowl is around the corner, I’ve shifted my focus to dishes with the big game in mind. It’s so fun!!

A buffalo chicken chili sounds different, but you have to trust me; this is one of our favorite recipes right now.

Traditionally, buffalo chicken requires you to bread your chicken tenders, bake or fry the chicken, and then toss it up in sauce. Delicious, of course, but sometimes this is more work than we want, especially during the week.

But buffalo chili? It’s easy! Simply mix all the ingredients together and slow-cook. You can use the crockpot or make the chili on the stove. Easy enough for everyone!

These are the details

Step 1: mix the chili base ingredients

For this chili, you’ll need chicken breasts or thighs (I like a mix), hot sauce (we love Franks), then a mix of seasonings, garlic powder, smoked paprika, and chipotle chili powder.

For produce, you’ll need a can of fired roasted diced tomatoes, an onion, a couple of poblano peppers, jalapeños, and celery.

I like to use bone broth in place of regular broth for added protein. Then add a few tablespoons of butter.

Step 2: cook the chili

For the crockpot, mix everything listed in step 1, then cover and slow-cook either on low or high.

For the stove, mix all the ingredients and simmer for 15 minutes until the chicken is cooked and shreds easily.

Completely no fuss.

Step 3: finish the chili

Once the chili has finished cooking, shred the chicken. It should be falling apart.

Now mix in plain Greek yogurt and melted cream cheese. I love to use yogurt as a higher protein option! The yogurt helps to cut down and tame the heat of the chili. Mix until the chili is a little creamy.

Finish it with cilantro.

Step 4: the toppings

The best part of any chili recipe? The toppings, of course!!

My must-haves for this chili are plain Greek yogurt, cheddar cheese, extra cilantro, and green onions. Oh, and I like to add an extra spoonful of buffalo sauce! So yummy!

Instead of crackers or bread, tortilla chips are the way to go here! I bake my own with corn tortillas and olive oil. I use the chips to scoop the chili. It’s so delicious and a great recipe for the Super Bowl, too!

As with most chili recipes, the leftovers are even better. The more time the chili has to sit, the more flavor it develops!

I served this to my family last week and everyone certainly enjoyed it!!

My only tip is to make sure to adjust the recipe heat to your liking by using more or less hot sauce!

Looking for other dinners with a little kick? Here are a few ideas:

Crockpot Spicy Queso Beef Chili

Creamy White Chicken Chili

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

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, 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
▢ 3/4 cup chopped celery
▢ 2-4 cups bone or chicken broth
▢ 4 tablespoons salted butter
▢ salt and black pepper
▢ 1/2 cup plain Greek yogurt or cream cheese, melted
▢ 1/2 cup fresh cilantro, chopped
▢ avocado, cheddar cheese, and Greek yogurt, for serving

US Customary – Metric

Instructions

crockpot

1. 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.
2. Cover and cook on low for 5-6 hours or high for 3-4 hours.
3. Shred the chicken using two forks. Stir in the cream cheese/yogurt, and cilantro.
4. 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!

Stove

1. In a large Dutch oven, 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.
2. Set over medium heat and bring to a simmer. Cover and cook on low for 15 minutes, until the chicken is cooked through.
3. Shred the chicken using two forks. Stir in the cream cheese/yogurt, and cilantro. Simmer over low heat, adding broth as needed until ready to serve
4. 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!

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