Slow Cooker Buffalo Chicken Chili
This healthier version of classic buffalo chicken in soup form is perfect for a game-day party or a cold night’s dinner. Store-bought buffalo sauce makes the prep work a pinch, and there’s no need to pre-sauté anything on the stove. Just toss everything in, press START and a comforting dinner will be waiting for you at the end of the day!
Equipment
- Slow Cooker
Ingredients
- 1 ½ lb. chicken thighs
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. dried dill
- 1 tsp. sea salt
- ½ tsp. black pepper
- 1 yellow onion (chopped)
- 3 large carrots (chopped)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
- 4 cups sweet potato (cut into 1” cubes)
- ¾ cup jarred buffalo sauce
- 1 14.5- oz. can fire-roasted tomatoes
- 3 cups low sodium chicken broth
- 1 cup reduced fat plain Greek yogurt (optional)
- Jalapeño and/or cilantro (optional)
Instructions
- In the bottom of the slow cooker, add chicken thighs and sprinkle in chili powder, cumin, smoked paprika, dried dill, salt and pepper.
- Next, layer chopped onion, carrots, celery, garlic and sweet potatoes. Pour in the buffalo sauce, fire-roasted tomatoes and chicken broth. Do not stir.
- Place the lid securely on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through.
- Once cooked, remove chicken thighs from the slow cooker to the cutting board. Let them cool for a few minutes, then carefully shred with two forks.
- Optional step: While chicken is cooling, slowly whisk in Greek yogurt to the slow cooker with the heat still turned on. Continue stirring with a whisk to prevent clumping.
- Add shredded chicken back to the slow cooker. Stir and taste for spices. Add sea salt and pepper as needed.
- If desired, top with cilantro or jalapeño and enjoy!
Notes
- Chicken breasts will also work well here.
- Feel free to add a leafy green at the end of the cook time to boost its nutritional value.
- You can use white potatoes in place of sweet potatoes.