Slow Cooker Buffalo Chicken Chili
It is no mystery that we (and you) love all things buffalo wing sauce. Okay, most of you anyway. What is up with you that don’t like buffalo wing sauce? What is wrong with you? ;)
At any rate, when I saw Debbi post a recipe for Buffalo Chicken Chili I knew it would be PERFECT for this month! The deep cold of the winter is settling in, football season is at its peak and most days are screaming for a great soup that fills you up and makes you sweat. Okay, it isn’t THAT hot!
As a matter of fact, it would be a great addition to your New Year’s Eve celebration as well! It is so easy and chances are you have most of the ingredients already on hand.
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 2 1/2 lbs. boneless chicken breasts, cooked & diced
- 2 carrots, diced
- 4 ribs celery, diced
- 1.25 cups onion
- 5 cloves of garlic
- 1/3 cup chili powder
- 2 tbsp. ground cumin
- 1 tbsp. paprika
- 1/2 cup Buffalo Sauce
- 2 (15 oz) cans tomato sauce
- 1 (15 oz) can diced tomatoes
- 45 oz canned navy beans, drained and rinsed
- 15 oz can chili beans in sauce (do not drain)
- Salt and pepper to taste
Directions:
Saute onions, carrots and garlic until tender in a small skillet. Transfer to the slow cooker and add remaining ingredients. Cook on LOW for 3-4 hours or until heated through. Serve.
Freezing Directions:
Saute onions, carrots, pepper and garlic until tender. Divide sauteed mixture among gallon freezer bags along with the rest of ingredients. Seal & Freeze. To serve: Cook in slow cooker on LOW for 3-4 hours until heated through.
Servings: 8
This Post will be linked at:
- Friday Favorites at Simply Sweet Home’s
- Family Food Fridays at Get Healthy Cheap
So glad you liked it! I was just looking at my bottle of hot sauce in the frig and thinking about making this again!
This looks yummy! My husband and I love anything buffalo!
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I made a big pot of this and ate from it for a week before
finally freezing the last portions for next week’s lunches. I loved
this chili.
Yay! ;)
How many servings does this recipe yield?
Wow! Thanks for catching that I missed that. 8!
Very good recipe! I made this a few weeks ago and it went over really well with my very picky hubby. It did come out overwhelmingly spicy; not sure if it was the amount chili powder or the Frank’s Red Hot buffalo sauce. I’m defrosted it for dinner tonight. Adding in some corn.
I have a question…the directions say to saute peppers, but there are no peppers in the ingredients? Is the Chili Powder suppose to be Chili Peppers?
That is actually a typo in the directions from a change I made. I fixed it. Thank you for letting me know.
[...] Buffalo Chicken Chili [...]
Is the 45oz can of navy beans a typo? Should it be 15? Just seems like a LOT of beans! ;)
Mindy we’ll have to get back to you on that. Tricia developed this recipe and she’s on vacation this week! I would try it with just 15 ounces first and if you feel it needs more beans to be more of a chili, go ahead and add another two cans. I haven’t heard of many complaining of too many beans in chili ;)