This simple Buffalo Chicken Chowder is a set it and forget it meal the whole family will love! Packed with veggies, protein, and flavor, this easy soup is bound to be a new favorite for busy weeknights! Dairy-free, Paleo, and Whole30 compliant.
Let’s bust out everyone’s favorite kitchen appliance: the Instant Pot or Slow Cooker! You all know that I live by this during my busy seasons (which is basically year round!). Whether it be a soup or stew, a Sunday Pot Roast, or some of my favorite healthy Asian dishes, I find myself reaching for my Instant Pot constantly!
As a nutritionist, my favorite kind of meals to make in the Instant Pot are soups. I love the way soups pack in nutrition! Hearty vegetables, protein, and fresh herbs are centered around a warming broth that provides a nutrient dense meal. This not only is good for the body and gut, but also so good to keep us warm and full during cooler months!
Reasons you will love this Buffalo Chicken Soup!
- Buffalo sauce is my favorite kind of condiment: spicy and tangy! If you love the flavor of chicken wings, but don’t love chicken wings, this soup is exactly what you’ll want.
- Loaded with veggies! Celery, potatoes, carrots, and fresh cilantro. Flavors, texture, and fiber all loaded in one!
- The leftovers are fantastic! Perfect for meal prep. Make a batch on the weekend and enjoy throughout the week.
- Hit the easy button with less than 10 minutes of prep time. Only 30 minutes of total time for the Instant Pot, or use the slow cooker so that you can let this soup cook while you are gone during the day!
How to make Buffalo Chicken Chowder:
This recipe comes together with just a few easy steps and a handful of healthy ingredients:
- chicken breast or thighs
- chicken broth
- buffalo wing sauce
- full fat coconut milk for creaminess
- fresh cilantro for garnish!
Simply chop up the veggies to prepare. If using the Instant Pot, saute the onion beforehand. Then toss in the celery, carrots, potatoes, chicken, and wing sauce. Cook on high pressure for 12 minutes, then use a quick release. Shred the chicken with a fork. Pour in the coconut milk to get the creamy texture.
For the slow cooker, dump all ingredients (minus the coconut milk). Cook on low for 4 to 6 hours. Shred the chicken with a fork and pour in the coconut milk to serve.
Why Coconut milk?
I use coconut milk as the “cream” base to make it a chowder, but if not following a strict dairy-free diet, half and half can also be used. I promise that between the buffalo sauce and vegetable flavors, there is…..Wait for it……
NO COCONUT TASTE!!
Tips and Adaptations:
- Chicken thighs or chicken breast: chicken thighs will pull apart and shred easier. I prefer breast, but this is just a personal preference! You can also do boneless, skinless, thighs.
- Buffalo Sauce: I use 3/4 cup of buffalo sauce. For many, this may be too spicy. You can always start with 1/2 cup and adjust as needed.
- Potatoes: Potatoes provide a hearty starch to this soup. You can omit completely if following a low carb or keto diet, or substitute with cauliflower florets or rice.
This would make the perfect soup for a healthy super bowl meal, or even for a tailgate. And as I mentioned above, this one is kind of a no-brainer for me for an an easy weeknight dish. Serve with my Easy House Salad as a side dish!
Enjoy, my friends!
Instant Pot or Slow Cooker Buffalo Chicken Chowder
Less than 10 minutes of prep time is all you need to get this Buffalo Chicken Chowder on the dinner table! Set it and forget it with the Instant Pot or Slow Cooker.
- 1.5 lbs chicken breast
- 1 white or yellow onion chopped
- 1 cup diced celery
- 1 cup diced carrots
- 1.5 cups diced potatoes*
- 5 cups chicken broth
- 3/4 cup buffalo hot sauce I use Frank’s
- 2/3 cup full fat canned coconut milk or half and half
- 1/4 cup cilantro for garnish optional
For the Slow Cooker:
Place chicken breast at the bottom of the slow cooker. Top with onion, celery, carrots, potatoes, chicken broth, and buffalo sauce.
Cook on low for 4 hours (up to 6 hours, may depend on potatoes for slow cooker).
Remove lid and stir in coconut milk (or half and half). Serve with cilantro for garnish.
For the Instant Pot:
Set your instant Pot to saute. Add a bit of oil to coat the bottom of the pot. Now add in onion and saute for 2-3 minutes. Select cancel.
Place chicken, celery, carrots, potatoes, chicken broth, and buffalo sauce on top of the chicken. Now add chicken broth. Secure the lid.
Select the manual function on your IP, and cook on high pressure for 12 minutes. Use a quick release (place a kitchen towel over the valve to prevent a mess). Once steam is completely released, remove lid.
Add coconut milk or half and half. Top with fresh cilantro and serve!
*I use Yukon gold potatoes cut into small pieces (less than half inch). You can also use russet potatoes