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.
Tricia @ Onceamonthmom.com
- 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
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.
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.
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