There’s nothing more comforting than a bowl of hearty chili that’s packed with flavor but still light and paleo-friendly.

This buffalo chicken chili combines tender shredded chicken, fresh vegetables, and a spicy kick of hot sauce for a meal that’s satisfying and nourishing.

Why You’ll Love This Recipe

It’s paleo, dairy-free, and packed with protein and vegetables.

The buffalo-style hot sauce adds just the right amount of heat.

It works in both the Instant Pot and slow cooker, making it versatile for busy days.

The leftovers taste even better after the flavors meld overnight.

What You’ll Need (Ingredient Highlights)

Chicken thighs or breasts provide tender, juicy protein that shreds perfectly.

Riced cauliflower adds body and bulk without grains.

A mix of onion, celery, carrots, and garlic brings depth of flavor.

Hot sauce gives this chili its bold, spicy signature.

Bone broth enriches the dish with nutrients and a savory base.

Pro Tips Before You Start

Shred the chicken while it’s hot—it’s easier and gives better texture.

Adjust the hot sauce to your spice preference.

For richer flavor, sauté the onions and garlic before pressure cooking or slow cooking.

Top with fresh garnishes like avocado or lime for brightness.

How to Make Paleo Buffalo Chicken Chili

Step 1 – Add the ingredients

Place the chicken, riced cauliflower, vegetables, tomato paste, spices, bone broth, diced tomatoes, and hot sauce into the Instant Pot or slow cooker. Stir to combine.

Step 2 – Cook the chili

For the Instant Pot: set to manual for 15 minutes, then quick release the pressure.

For the slow cooker: cover and cook on HIGH for 4 hours or LOW for 8 hours.

Step 3 – Shred the chicken

Remove chicken, shred it with two forks, then return it to the pot and stir.

Step 4 – Adjust and serve

Taste, add extra hot sauce if desired, and serve with garnishes.

What to Serve Them With

Pair with avocado slices or a drizzle of coconut milk to cool the spice.

Enjoy with tortilla chips or grain-free crackers for crunch.

Serve alongside lime wedges for a refreshing citrus squeeze.

Variations / Substitutions

Swap chicken for ground turkey for a different protein base.

Use fire-roasted tomatoes for a smoky flavor.

Make it less spicy by reducing the hot sauce and adding more broth.

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days.

Freeze portions for up to 2 months and thaw overnight in the fridge.

Reheat gently on the stovetop or in the microwave.

FAQs

Can I make this chili less spicy?
Yes, reduce the hot sauce and balance with more broth or coconut milk.

Can I use frozen chicken?
Yes, if using the Instant Pot—just add a few extra minutes to cooking time.

Does it taste good without cauliflower rice?
Yes, but cauliflower adds texture and makes it heartier.

Can I add beans?
Traditional chili uses beans, but to keep it paleo, leave them out.

What’s the best garnish?
Avocado, cilantro, lime, and a drizzle of coconut milk are all great choices.

How do I thicken the chili?
Let it simmer uncovered for a few minutes, or mash some of the vegetables into the broth.

Final Thoughts

This paleo buffalo chicken chili is the perfect mix of comfort food and healthy eating. It’s bold, filling, and easy to prepare whether you use the Instant Pot or slow cooker.

Once you try it, it may become your go-to weeknight chili.