Crockpot Buffalo Chicken Chili
5 hrs 6 min (mostly cooking)Yield: 6
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 |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.