BUFFALO CHICKEN CHILI (CROCK POT OR INSTANT POT)

01 Feb. 18 Go Back to Recipes

BUFFALO CHICKEN CHILI (CROCK POT OR INSTANT POT)

  • 1 1/2 lbs boneless skinless chicken thighs or breasts
  • 2 cups riced cauliflower
  • 1 large onion chopped
  • 2 stalks of celery chopped
  • 2 carrots chopped
  • 5 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 3 cups bone broth can sub with chicken broth or water
  • 1 14-oz can of diced tomatoes
  • 1/4 cup hot sauce + more, to taste
  • Optional garnishes: Jalapeño slices, drizzle of coconut milk, nutritional yeast, cilantro, avocado slices, tortilla chips, and/or lime wedges
  • INSTANT POT METHOD

    1. Add all ingredients, except garnishes, to the Instant Pot and stir.
    2. Close the lid, make sure the pressure valve is set to seal, then set it to manual for 15 minutes.
    3. Once it beeps to finish, open the pressure valve to let steam escape.
    4. Open the lid, remove the chicken and shred it with 2 forks.
    5. Add back in the chicken and stir to combine.
    6. Add more hot sauce, if desired.
    7. Serve with optional garnishes.

    SLOW COOKER METHOD

    1. Add all ingredients to the slow cooker and stir.
    2. Cover and cook 4 hours on HIGH or 8 hours or LOW.
    3. Once finished, remove the chicken and shred it with 2 forks.
    4. Add back in the chicken and stir to combine.
    5. Add more hot sauce, if desired.
    6. Serve with optional garnishes.