Slow-Cooker Buffalo Chicken Chili

By jenlin

Ingredients

• 2 cups low-sodium chicken broth
• One 15-ounce can cannellini beans, drained and rinsed
• Two 4-ounce cans chopped green chiles
• 1/2 cup Buffalo wing sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 3 stalks celery, diced
• 1 bay leaf
• 1 rotisserie chicken, skin discarded, meat shredded
• 1 jalapeno, seeds and membranes removed, minced
• 1 medium yellow onion, diced

Preparation

Step 1

For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread

In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.

Serve over white rice or in bread bowl with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.