Crockpot Buffalo Chicken Chili

By Tieghan Gerard · halfbakedharvest.com

Yield: 6

5 hrs 6 min (mostly cooking)

Spiced shredded chicken chili with buffalo sauce, roasted tomatoes, and poblano peppers, finished with cream and cilantro.

1 medium yellow onion, chopped	Combine in crockpot, cook low 5–6 hrs	Shred chicken, stir in yogurt & cilantro	Ladle into bowls, top with avocado, cheese & yogurt
900 g boneless skinless chicken breasts or thighs
120 ml hot sauce
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon chipotle chili powder
1 can (800 g) fire roasted diced tomatoes
2 poblano peppers, seeded and chopped
1 jalapeño pepper, chopped and seeded if desired
180 ml chopped celery
480 ml bone or chicken broth
60 g salted butter
salt and black pepper
120 ml plain Greek yogurt or cream cheese, melted
15 g fresh cilantro, chopped
avocado, cheddar cheese, and Greek yogurt, for serving

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