This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!

It’s officially soup season and I couldn’t be happier. Ever since I bought myself an Instant Pot, soup and stew-making has been incredibly easy especially on busy weekdays. I love that it also has a slow cooker function so I was able to test out this recipe using both methods and it turned out fabulous each time.

This Paleo Buffalo Chicken Chili is the result of combining my 2 loves: buffalo chicken and a good hearty chili. I just love how each spoonful of chili has a chock full of yummy ingredients, and adding the spicy, addicting flavor of buffalo sauce just seemed like a magical combo. And it was!

The chili itself is really delicious, but the various toppings you can add to it brings out the flavors and textures even more. I really like to load on the toppings as you can see, but my husband kept it simple with just a slice of toast to enjoy this Paleo Buffalo Chicken Chili. The possibilities are endless so top it with whatever your heart desires. I listed some delicious options in the recipe below.

Between the slow cooker and the Instant Pot method, I do like the Instant Pot better because it literally takes a fraction of the time and the texture is more favorable. I find that slow cooking food makes them a little bit more “mushy,” but I know some people don’t mind this. Nevertheless, both methods yield a delicious and filling chili and you’ll want to eat it all the time during the colder months!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

Author: Jean Choi

This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!

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Ingredients

• 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

Instructions

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.

Recipe Notes

*All hot sauce have different spice levels so start out with 1/4 cup and add more later, if needed!