Slow Cooker Buffalo Chicken Chili
Ingredients
2 1/2 lb chicken breast, cut into 1″ chunks
1 C yellow onion, chopped
1 C celery, chopped
1 C carrots, chopped
4-5 cloves garlic, minced
28 oz diced tomatoes, mostly drained
15 oz black beans, drained and rinsed well
1 C chicken broth
1/2 tsp salt
1-3 tsp cayenne pepper, to taste
1-3 tsp cumin**
1-3 tsp paprika**
1/2 C buffalo wing sauce
blue cheese crumbles, topping
Directions
Chop onions, celery and carrots. Mince garlic. Drain most of the liquid from the can of diced tomatoes, doing this will help to keep the chili thicker. Pour black beans into a strainer, rinse well. Toss all veggies into slow cooker.
Prepare chicken by trimming any fat and then cutting into 1 inch chunks. Add chicken to the slow cooker. Pour broth into the bowl. Sprinkle with salt, cayenne pepper, cumin and paprika. **Remember to used the reduced amounts of spices if looking for a less spicy version. If you’re up for some heat, without being too over the top – go with the full amount. Stir well to break up chicken and spread the spices throughout. Reserve buffalo sauce and blue cheese.
Cook on high for 4-5 hours or on low for 8-10 hours.
After the initial cook time is up, stir in 1/2 cup buffalo wing sauce. Break apart any chicken that is stuck together. Divide among bowls, top with blue cheese crumbles if desired.
Store in an airtight container for up to several days or freeze for up to several months.
