Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili
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!
Servings: 4 servings
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
- Add all ingredients, except garnishes, to the Instant Pot and stir.
- Close the lid, make sure the pressure valve is set to seal, then set it to manual for 15 minutes.
- Once it beeps to finish, open the pressure valve to let steam escape.
- Open the lid, remove the chicken and shred it with 2 forks.
- Add back in the chicken and stir to combine.
- Add more hot sauce, if desired.
- Serve with optional garnishes.
Slow Cooker Method
- Add all ingredients to the slow cooker and stir.
- Cover and cook 4 hours on HIGH or 8 hours or LOW.
- Once finished, remove the chicken and shred it with 2 forks.
- Add back in the chicken and stir to combine.
- Add more hot sauce, if desired.
- Serve with optional garnishes.
Notes
*All hot sauce have different spice levels so start out with 1/4 cup and add more later, if needed!
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 13g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 1303mg | Potassium: 944mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5510IU | Vitamin C: 57.2mg | Calcium: 69mg | Iron: 2.6mg