Buffalo Chicken Chili (Instant Pot or Stove Top)
Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!
Buffalo Chicken Chili (Instant Pot or Stove Top)
This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!
If you like this chili recipe, try these recipes:
Buffalo Chicken Chili
Ingredients
- 1 1/2 pound organic boneless chicken breast (or 3 cups shredded crock pot chicken)
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 4 celery ribbs, chopped
- 1 green pepper, chopped
- 4 large carrot stalks, chopped
- 2 cloves garlic, crushes
- 1 15oz. can organic diced tomatoes
- 1 15 oz. can organic tomato sauce
- 1/2 cup hot sauce
- 1 cup organic chicken broth
- Dash freshly ground pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- Optional: 1 cup fresh local corn
- Optional: 1/2 Poblano or jalepano pepper, diced
- Optional: 1 15 oz. can cannellini beans
- 1/4 cup chopped scallions
- 1/3 cup shredded cheddar cheese
Garnish
Directions
- Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
- In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
- Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
- Taste and adjust spices as desired. Garnish and serve hot.
Recipe Notes
To make in the Instant Pot:
- Add all ingredients into Instant Pot.
- Put on high pressure for 20 minutes.
- Shred chicken with two forks.
Nutrition
Browse By Category
PIN THIS POST!
Join The Discussion
How to Make a Parchment Paper Sling
7 Tips for Having the Best Beach Day Ever
How a Nutritionist Decodes a Nutrition Facts Label
Subscribe to Lexis Clean Living
Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!
This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!
26 Responses
This looks yummy! If the chicken is cooked in the crock pot, following your directions, do we need to then add the ingredients again when making the chili? Eg – crock pot chicken with 1/2 onion and then 1 onion when doing the chili?
Yes, I would!
This looks absolutely amazing. Will be trying it soon!!!!
This was delicious! I just made it today and it was great, lots of veggies and a very healthy chili. I used Valentina Hot Sauce (a Mexican hot sauce known for its flavour) which is also 0 calories and quite yummy. I’ll be making this again!
So happy you liked!
Awesome! I’m a wimp with spicy food. Reduced the hot sauce to 1/4 cup and no poblano – I also doubled the beans. This recipe is a keeper.
This was amazing! Thanks for the awesome recipe 🙂
About how many servings does this recipe make? Looking forward to trying it!
I made this yesterday – and it turned out AWESOME. I found it from a link on FitFoodieFinds. I’m sharing this recipe with all of my friends & family. Thank you!
Can I throw this all in a crock pot?
Yes!
Could this be done in an instant pot? And if so, how?
I would probably add everything and place it on high pressure for 20 minutes. Let us know how it goes!
If using the instant pot, can the chicken be raw? Also, can this be made in the slow cooker?
Yes raw in the IP. Sure, for slow cooker: put everything in on high for 4 hours.
I made this recipe for dinner tonight and it was such a hit! My husband and I loved it and thought it was such a different, yet delicious, take on chili! A perfect way to get in veggies while watching football.
Just bought myself a pressure cooker and this was the first recipe I tried. Was so amazingly good!! I used organic frozen corn and added a can of black beans. Hearty and delicious!
What is the serving size and calories per serving for this recipe?
Made it and it was incredible! Am entering it into a chili competition this weekend. 🙂
YAY!!!
Hi Lexi,
First, I appreciate all of the delicious recipes you share with us each week, so thank you. Secondly, I absolutely LOVE this chili, and I am wondering if it can be frozen. Since we’re all trying to avoid the grocery stores as much as possible at this point, I have stocked up on produce that I don’t want to let go bad. With that said, can this be cooked and then frozen and just heated up when ready to use it, or would you suggest putting everything in a freezer bag raw?
Thank you so much! I hope you’re doing well in these strange and challenging times.
Danielle
This could definitely be frozen. I think it could go either way, in terms of raw vs. frozen. But to me it makes more sense to cook a big batch at once, and then let half of it cool down completely and then freeze. To reheat let it thaw overnight in the refrigerator and then heat up to the point of boiling.