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Dump And Go Crockpot Buffalo Chicken Chili Recipe

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4 from 2 reviews

This Dump and Go Crockpot Buffalo Chicken Chili is a flavorful and hearty one-pot meal that combines tender shredded chicken with a spicy buffalo twist. Perfect for cozy nights, it features a blend of hot sauce, smoked paprika, chipotle chili powder, and fire-roasted tomatoes, enhanced by peppers and celery. Easily made in a slow cooker or on the stovetop, it’s topped with creamy Greek yogurt, cheddar cheese, avocado, and fresh cilantro for a deliciously balanced dish.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chili Base

  • 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, to taste

Finishing and Serving

  • 1/2 cup plain Greek yogurt or cream cheese, melted
  • 1/2 cup fresh cilantro, chopped
  • Avocado, for serving
  • Cheddar cheese, for serving
  • Extra Greek yogurt, for serving
  • Extra buffalo sauce, for serving (optional)
  • Tortilla chips, for serving (optional)

Instructions

  1. Combine Ingredients: In the bowl of your crockpot or a large Dutch oven, combine the chopped onion, chicken breasts or thighs, hot sauce, garlic powder, smoked paprika, chipotle chili powder, fire-roasted diced tomatoes, poblano peppers, jalapeño pepper, and chopped celery. Stir in 2 cups of bone or chicken broth and add the butter slices. Season generously with salt and black pepper to taste.
  2. Cook the Chili: For crockpot: Cover and cook on low for 5-6 hours or on high for 3-4 hours. For stovetop: Set over medium heat and bring to a simmer. Cover and cook on low heat for 15 minutes until the chicken is fully cooked through.
  3. Shred the Chicken: Remove the chicken and shred it using two forks directly in the pot. Stir in the melted cream cheese or Greek yogurt and the chopped fresh cilantro. For stovetop method, simmer on low heat, adding broth as necessary until ready to serve.
  4. Serve and Garnish: Ladle the buffalo chicken chili into bowls. Top with additional Greek yogurt, shredded cheddar cheese, sliced avocado, chopped cilantro, and green onions. Optional garnishes include extra buffalo sauce and tortilla chips for added flavor and texture. Enjoy your hearty, spicy chili!

Notes

  • You can adjust the amount of chipotle chili powder for desired heat level.
  • If you prefer a thicker chili, reduce the amount of broth used or simmer longer with the lid off.
  • Use Greek yogurt for a tangy finish or cream cheese for a creamier texture.
  • Leftovers store well in the refrigerator for up to 4 days and freeze properly for up to 3 months.
  • For a milder chili, remove the seeds from the jalapeño or reduce the amount used.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Soup/Chili
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/dump-and-go-crockpot-buffalo-chicken-chili-recipe/