Tuesday, September 04, 2012

Buffalo Chicken Chili

Every once in a while, I'll be surprised by a recipe I have absentmindedly collected. I knew I had a buffalo chili recipe, but I really didn't realize that it was a crockpot recipe! Can you say SCORE?! I love crockpot recipes in the summer! This was a quick, effortless chili to make and the buffalo flavor came through without being overwhelmingly spicy.

What you need:
  • 1 lb. chicken breasts
  • 2 stalks celery, diced
  • 1/2 large red pepper, diced
  • 2 tsp. minced garlic
  • 2 1/2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1/2 tbsp. paprika
  • 1/4 cup Frank's Red Hot Sauce
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can chili beans in sauce [don't drain!]
  • Salt and pepper, to taste
  • Sour cream, cheese, and sliced jalapenos, for serving
  1. Add all ingredients except sour cream, cheese, and jalapenos to slow cooker.
  2. Cook on HIGH for 3 hours.
  3. Shred chicken.
  4. Serve topped with sour cream, cheese, and jalapenos.
Recipe from Healthified Kitchen


Love Bakes Good Cakes said...

I can't wait to try this, Sarah! I love soup and buffalo chicken - what a great combo!

Christine @ Christine's Kitchen Chronicles said...

Mmm that looks good! I will need to add that to the menu once the weather cools down a bit.

Anonymous said...

That sounds so straightforward! I make a similar chicken dish with just hot sauce and blue cheese. I never thought about making it into a chili!

Deb A said...

This is right up my alley! Nights should be cooling soon and I'll give it a try! Over here from Back for Seconds.