Crockpot Buffalo Chicken Chili

I have another amazing crockpot recipe that will for sure be in our favorites notebook! With the air getting a little chilly and the heat finally dying down a bit this spicy (no too spicy) chili is just what this neighborhood ordered ๐Ÿ™‚

(not our house)


Best part is a lot of this stuff I already had on hand ๐Ÿ™‚


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 (I used Lawry’s BBQ Wing Marinade)
-blue cheese crumbles and avocado, 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!



Not your typical chili, EVEN BETTER!!! Your mouth will be watering for leftovers ๐Ÿ™‚

photo (81)

This goes really good with some whole wheat tortilla chips or cornbread ๐Ÿ™‚


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