Slow Cooker Buffalo Chicken Chili

By sandycon

Ingredients

• 2 1/2 2 1/2
• lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1
• large onion, chopped (about 1 cup)
• 2 2
• medium stalks celery, sliced (about 1 cup)
• 2 2
• medium carrots, chopped (about 1 cup)
• 1 1
• can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1 1
• can (15 oz) Progresso® black beans, drained, rinsed
• 1 1
• cup Progresso® chicken broth (from 32-oz carton)
• 2 2
• teaspoons chili powder
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• cup buffalo wing sauce (from 12-oz jar)
• Crumbled blue cheese, if desired

Preparation

Step 1

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).
If you choose not to serve this soup sprinkled with blue cheese, complete this meal with a tossed green salad topped with blue cheese dressing!