Buffalo Chicken Chili (Slow Cooker)

Inspired by the flavors of buffalo chicken wings, this delicious meal is a fun change up from traditional beef chili!

– 1 28 oz can diced tomatoes – ½ cup "Frank's Red" Hot Sauce – 2 tablespoon honey – 1 and ½ tablespoon cumin – 1 and ½ tablespoon paprika – 1 and ½ teaspoon salt – ¼ teaspoon cayenne – 1 cups water (add more for a thinner chili) – 2 cloves garlic minced – 1 onion chopped – 4 carrots diced, about 2 cups – 4 celery stalks diced, about 1.5 cups – 2 cups cauliflower chopped – 2 cups sweet potato diced – 1 can kidney beans drained – 1.5 lbs boneless skinless chicken breasts

INGREDIENTS

1.

In the bottom of a large slow cooker or crockpot, mix together the diced tomatoes, water, hot sauce, honey and seasonings.

Mix.

2.

Cook on high for 2-3 hours or low for 4-5 hours until the chicken is cooked through to 165 F and the vegetables are tender.

Slow Cook.

3.

Remove the chicken to a bowl and allow to cool slightly. Shred or move to a cutting board and dice into bite sized pieces.

Shred Chicken.

4.

For a creamy buffalo chicken chili (highly recommended!), crumble 4 oz of blue cheese into the crockpot.

Add Blue Cheese.

5.

Stir in the (diced or) shredded chicken.

Return Chicken.

6.

Garnish with your favorite chili toppings and serve hot!

Serve.

"This chili is fantastic! I made it for dinner today and it was a hit with every one. Definitely going to be a regular in our dinner rotation."

Rave Review

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