Step 1

In the bowl of your crockpot, combine the onion, chicken, hot sauce, garlic powder, paprika, chipotle chili powder, diced tomatoes, poblano peppers, jalapeños and celery. Stir in 2 cups broth. Add the butter slices. Season with salt and pepper.Cover and cook on low for 5-6 hours or high for 3-4 hours.Shred the chicken using two forks. Stir in the cream cheese/yogurt, and cilantro.Ladle the chili into bowls. Top, as desired with Greek yogurt, cheese, avocado, cilantro, and green onions. We add extra buffalo sauce and tortilla chips too! Eat and enjoy!

Step 2

In a large Dutch oven, combine the onion, chicken, hot sauce, garlic powder, paprika, chipotle chili powder, diced tomatoes, poblano peppers, jalapeños and celery. Stir in 2 cups broth. Add the butter slices. Season with salt and pepper.Set over medium heat and bring to a simmer. Cover and cook on low for 15 minutes, until the chicken is cooked through.Shred the chicken using two forks. Stir in the cream cheese/yogurt, and cilantro. Simmer over low heat, adding broth as needed until ready to serveLadle the chili into bowls. Top as desired with Greek yogurt, cheese, avocado, cilantro, and green onions. We add extra buffalo sauce and tortilla chips too! Eat and enjoy!