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.

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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

Directions:

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