Buffalo Chicken Chili | instant pot & slow cooker recipe

This buffalo chicken chili marries the flavor of chicken wings with a hearty and healthy meal that all will love.

Let me first start this out by saying that this buffalo chicken chili contains cream cheese. For me, this is what truly MAKES the dish. You could swap it out for some almond milk cream cheese, 1 cup of coconut cream, or omit it completely, but I am here to tell you that if you can handle cream cheese in your diet, this would be the time.

Check Out the recipe notes for Paleo and Whole30 options.

Out of all the recipes I have on this blog, buffalo recipes reign supreme in content creation. I try hard to think about ways I could Buffalo-ify things and usually it works!  This chili is no exception and happens to be super hearty. To speed up the process, buy yourself a rotisserie chicken use the meat for the chili and the bones for my Rotisserie Chicken Bone Broth.

Check out:

• Buffalo Dip | Vegan & Whole30
• Buffalo Chicken Sliders | Whole30
• Rotisserie Chicken Bone Broth
• Baked Buffalo Wings | Whole30

I used The New Primal’s mild buffalo in this one, but feel free to use their HOT or MILD sauce to tweak it to your buffalo likings.

Check Out: Whole30 Approved Sauces & Marinades

• • The New Primal Classic BBQ Sauce
  • The New Primal Mustard BBQ
  • The New Primal Buffalo Sauce: Mild
  • The New Primal Marinade Pack

Buffalo Chicken Chili

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• Author: Thyme and JOY
• Yield: 6-8 Servings
• Method: Instant pot, slow cooker

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Description

This buffalo chicken chili marries the flavor of chicken wings with a hearty and healthy meal that all will love.

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Ingredients

4 cups Cooked Boneless Shredded Chicken (great use for rotisserie chicken!)

4 stalks Celery, diced

1 large Onion, diced

2 tsp Garlic, chopped

1 piece Jalapeno, small dice

1 can Rotel (diced tomato + chili)

2  Bell Peppers, diced (one orange, one yellow)

2 cups Chicken stock or water

1 Lime, juiced

1 tbsp Avocado Oil

1/4 cup Cilantro, chopped

1/3 cup Buffalo Sauce

8oz Cream cheese (or dairy free cream cheese)

Salt/Pepper to taste

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Instructions

1. Turn on instant pot to saute function and add oil.
2. Once oil is warmed up, add garlic, onion, celery and bell pepper along with a pinch of salt. Saute for 5-7 minutes or until vegetables are softened.
3. To the instant pot, add cooked chicken, rotel, chicken stock, buffalo sauce and lime juice. Stir to combine all ingredients.
4. Cook on high pressure for 20 minutes. Pressure release can be natural or quick release.
5. Add in cream cheese and chopped cilantro and stir until combined.
6. Add in more buffalo sauce and salt & pepper until desired taste is reached.
7. Serve with cilantro and lime wedges for garnish

Notes

SLOW COOKER INSTRUCTIONS: Perform steps 1-2 in a skillet.  Add skillet contents and other ingredients into slow cooker. Cook on HIGH for 4 hours.  Add cream cheese once chili is cooked through.

PALEO + WHOLE30 OPTIONS: Omit or swap cream cheese with coconut milk, almond milk cream cheese or plain almond yogurt.

Keywords: buffalo chicken chili

Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.

Thyme and JOY is a parnter with the Whole30 Approved program. For more information about the Whole30 reset and Personal chef services in Charleston check out these links:

Thyme and JOY Recipes

Whole30 Personal Chef

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