Buffalo Chicken Chili

Slow Cooker: 1/10th of recipe (1 heaping cup): 207 calories, 3.5g fat, 772mg sodium, 20g carbs, 6g fiber, 4g sugars, 23g protein -- PointsPlus® value 5*
Buffalo Chicken Chili
Buffalo Chicken Chili

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lb. raw boneless skinless chicken breasts, halved

  • 1/4

    tsp. each salt and black pepper

  • 2

    cups low-sodium fat-free chicken broth

  • Two

    15.5-oz. cans cannellini (white kidney) beans, drained and rinsed

  • 3

    cups chopped celery

  • 2

    cups peeled and chopped carrots

  • 2

    cups chopped onion

  • 1

    tsp. chopped garlic

  • 1

    tsp. chili powder

  • 1

    tsp. ground cumin

  • 1/3

    cup plus 2 1/2 tsp. Frank's RedHot Original Cayenne Pepper sauce

  • 1/2

    cup plus 2 tbsp. crumbled blue cheese

  • Optional seasonings: additional salt and black pepper

Directions

Season chicken with salt and pepper, and place in a crock pot. Add all remaining ingredients except hot sauce and blue cheese. Gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. Remove chicken and place in a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Add 1/3 cup hot sauce to chicken, and toss to coat. Stir saucy chicken into the chili in the crock pot. Top each serving with 1/4 tsp. hot sauce and 1 tbsp. blue cheese crumbles. Enjoy! MAKES 10 SERVINGS

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