Slow Cooker Buffalo Chicken Chili

By Malooga

I’m never one to shy away from a little extra spice in my chili so I thought, why not create a recipe that has plenty of heat. Feel free to lessen the heat if you have family members that prefer a milder chili.

This Slow Cooker Buffalo Chicken Chili is ideal a busy weeknight. The leftovers are great, too, so be sure to make enough for the next day’s lunch or dinner.

Ingredients

• 1.5 pounds ground chicken
• 1 large onion
• 2 medium stalks of celery, sliced (about 1 cup)
• 2 medium carrots, chopped (about 1 cup)
• 1 (28 oz) can fire roasted diced tomatoes
• 1 (15 oz) can white beans
• 2 tsp chili powder
• 2 tsp cumin
• 1 cup chicken broth
• 1/4 cup buffalo wing sauce
• 1/2 tsp salt
• 1/2 tsp pepper

Details

Servings 6
Adapted from skinnyms.com

Preparation

Step 1

In a large skillet, sauté onion until soft (about 5 minutes).

Add the ground chicken, celery and carrots and cook until meat begins to brown (about 4-5 minutes).

Remove the meat and vegetables from the pan and transfer into the slow cookers. Add tomatoes, beans, spices, salt and pepper.

Pour in chicken broth and hot sauce and stir.

Set slow cooker to low, cover and cook for 5-6 hours.