Slow Cooker Buffalo Chicken Chili
By doroalry
from Betty Crocker online
1 Serving (1 Serving)
* Calories 430
o (Calories from Fat 140),
* Total Fat 16g
o (Saturated Fat 5g,
o Trans Fat 0g),
* Cholesterol 115mg;
* Sodium 920mg;
* Total Carbohydrate 27g
o (Dietary Fiber 9g,
o Sugars 6g),
* Protein 46g;
Percent Daily Value*:
* Vitamin A 80.00%;
* Vitamin C 15.00%;
* Calcium 15.00%;
* Iron 35.00%;
Ingredients
- 2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped (about 1 cup)
- 2 medium stalks celery, sliced (about 1 cup)
- 2 medium carrots, chopped (about 1 cup)
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 cup Progresso® chicken broth (from 32-oz carton)
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 cup buffalo wing sauce (from 12-oz jar)
- Crumbled blue cheese, if desired
Details
Preparation time 15mins
Cooking time 23mins
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. shortly before serving, stir in buffalo wing sauce. Serve sprinkled with blue cheese.
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!
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