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 Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Crockpot Chipotle Queso Chicken Chili Lastly, if you make this Crockpot Buffalo Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
