Directions
- 1Dice one yellow onion and two jalapeños. If you like it spicy, leave the seeds in the jalapeños.
- 2Add the diced onion and jalapeños directly into the crockpot.
- 3Add 4 teaspoons of minced garlic (or 4 cloves if using fresh garlic).
- 4Add 1 tablespoon of dried parsley.
- 5Add 1/2 tablespoon of dried dill.
- 6Add 1 teaspoon of smoked paprika.
- 7Add salt and pepper to taste.
- 8Add about 1 pound of chicken breast or thighs to the crockpot.
- 9Pour in 4 cups of chicken broth (bone broth is used for extra protein and nutrients).
- 10Add 4 ounces of cream cheese.
- 11Cook the ingredients on high for about 4-5 hours.
- 12While the chili cooks, prepare the buffalo sauce by combining 1/2 cup of Frank's RedHot hot sauce, 4 tablespoons of melted butter, 2 tablespoons of honey, a little paprika, and a little garlic powder in a separate bowl.
- 13After 4 hours, remove the chicken from the crockpot and shred it with a fork.
- 14Return the shredded chicken to the crockpot.
- 15Add 3/4 cup of the prepared buffalo sauce to the crockpot.
- 16Add 1/2 cup of salsa.
- 17Add 1 can of drained white beans.
- 18Add 1 cup of shredded cheddar cheese.
- 19Mix all the ingredients in the crockpot until the cheese melts and everything is well combined.
Ingredients
- 1 yellow onion
- 2 jalapeños
- 4 tsp minced garlic
- 1 tbsp dried parsley
- 0.5 tbsp dried dill
- 1 tsp smoked paprika
- salt
- pepper
- 1 lb chicken breast or thighs
- 4 cups chicken broth
- 4 oz cream cheese
- 0.5 cup Frank's RedHot hot sauce
- 4 tbsp melted butter
- 2 tbsp honey
- paprika
- garlic powder
- 1 can drained white beans
- 1 cup shredded cheddar
Equipment
cutting boardknifecrockpotspoonbowl
Tips
- Leaving the seeds in the jalapeños will make the chili spicier.
- Using bone broth adds extra protein and nutrients.
- Top with cilantro, lime, and avocado for serving.
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