Buffalo Chicken Stuffed Poblano Peppers

Spicy, creamy, and packed with bold flavor - the perfect weeknight twist on classic buffalo chicken.

If you love buffalo chicken anything, this Buffalo Chicken Stuffed Poblano Peppers recipe is about to become a regular on your dinner lineup. It’s got everything you want - tender shredded chicken slow-cooked in a creamy, tangy buffalo sauce - tucked inside roasted poblano peppers and topped with melted cheese. The flavor is big, but the prep couldn’t be easier.

This one’s perfect for busy nights, game-day spreads, or when you want something hearty but still a little wholesome (because, hello, veggies!).

Ingredients

For the chicken mixture:

• 2 chicken breasts (about 1½ lbs)

• 2 cups chicken broth

• ½ cup buffalo sauce

• ½ cup salsa verde

• 1 tablespoon dried parsley

• 1 tablespoon dried chives

• 1 tablespoon paprika

• 1 tablespoon dried dill

• Salt and pepper, to taste

• 1 onion, finely chopped

• 5 garlic cloves, finely chopped

For the peppers:

• 4–5 poblano peppers, halved lengthwise and cored

• Shredded cheese (Monterey Jack, cheddar, or pepper jack work great)

Toppings:

• Chopped scallions

• Fresh cilantro

• Sliced avocado

Directions:

1. Sauté the aromatics.

   In a skillet, sauté the chopped onion in a drizzle of olive oil over medium heat for 5–7 minutes until translucent. Add garlic and cook for another minute, then transfer both to your slow cooker.

2. Cook the chicken.

   Add the chicken breasts, chicken broth, buffalo sauce, salsa verde, parsley, chives, paprika, dill, salt, and pepper to the crockpot.

   Cook on low for 4 hours, or until the chicken is fully cooked and tender.

3. Shred & mix.

   Remove the chicken, shred it with two forks, and stir it back into the flavorful sauce.

   
   

4. Prepare the peppers.

   Slice the poblano peppers in half lengthwise and remove the seeds. Arrange them on a baking sheet.

   
   

5. Stuff & bake.

   Spoon the buffalo chicken mixture into each pepper half, then sprinkle with shredded cheese.

   Bake at 400°F for 20–25 minutes, until the cheese is melted and bubbly.

6. Top & serve.

   Finish with fresh scallions, cilantro, and creamy avocado slices.

Sincerely Chef Mom Tip

If you like it extra spicy, drizzle a little more buffalo sauce over the top before serving — or tone it down by using mild buffalo sauce and extra avocado for balance.

And if you’re looking to make the meal a bit heartier, serve the stuffed poblanos over a warm bed of rice - it soaks up all that delicious buffalo sauce perfectly.

Why You’ll Love It

This dish gives you all the comfort-food vibes of buffalo chicken dip - but in a way that feels a little fresher and lighter. The poblanos get just soft enough to scoop easily, the cheese melts perfectly, and the whole thing looks like you spent hours in the kitchen (when really, your crockpot did most of the work).

Try These Next

If you love these stuffed poblanos, check out my other spicy favorites:

• Homemade Wing Dipping Ranch – the perfect creamy pairing for any buffalo dish.

• Garlic Parmesan Wings – crispy, cheesy, and kid-approved.

• Buffalo Chicken Tacos - spicy, packed with flavored, & game day approved!