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Thursday, February 17, 2011

Crockpot Buffalo Chicken Chili

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I know, I know, I claimed when I posted the buffalo chicken cheese bites that I'm not much of a buffalo lover and then here I am posting another buffalo chicken recipe! Something about that spicy flavor has me hooked, I guess it's just the buffalo chicken wings that aren't my favorite.

I'm not exaggerating when I say I could smell this when we drove into our garage after work! The smell had me chomping at the bit for dinner, but I switched the crockpot to warm and held off until a normal dinner hour. This chili is bursting with buffalo flavor, thanks to the addition of the hot sauce. I used the lesser amounts of the spices (SUPER spicy measurements also listed below) and still found myself sweating as I slurped from my bowl.

Buffalo chicken lovers, this is your kind of chili! If you're looking for the milder sort, try this turkey chili or white chili.

Buffalo Chicken Chili
from Baked by Rachel

-2 1/2 lbs (or 3 cups) chicken breast cut into 1" chunks
-1 cup chopped onion
-1 cup chopped celery
-1 cup chopped carrots
-4-5 cloves garlic, minced
-2 (15 oz) cans diced tomatoes, drained
-1 (15 oz) can black beans, drained and rinsed
-1 cup chicken broth
-1/2 tsp salt
-1 tsp cayenne (1 tbsp for major spice!)
-1 tsp paprika (1 tbsp for major spice!)
-1/2 tsp cumin (1/2 tbsp for major spice!)
-1/2 cup buffalo wing sauce
-blue cheese crumbles, for topping

1. Add chopped veggies and garlic to the crock pot. Pour the two cans of (drained) tomatoes into the crockpot. Add black beans, chicken, broth, and spices.
2. Cook on high for 4-5 hours or low for 8-10 hours (may be done sooner than this!). Before serving, stir in hot sauce. Divide among bowls and top with blue cheese.
*keeps for several days, or can be frozen!

This post is linked to Eat at Home.