Buffalo Chicken Chili
I’m always looking for a tasty slow cooker recipe. The slow cooker is such a time saver during the week or on the weekend – after a little bit of prep time, set it and get on with your life. Then, when it’s dinner time, your kitchen will smell wonderful and dinner is ready! It’s just hard to find recipes that TASTE good, but this one does! This chicken chili is great over rice. Feel free to add extra hot sauce to your bowl if this is not spicy enough for you.
Recipe adapted from Katie Lee on Food Network.
Prep time: 10 minutes
Cooking time: 4 hours
Serves: 8 people
2 cups low-sodium chicken broth
One 15-ounce can cannellini beans, drained and rinsed
One 4-ounce can chopped green chiles
1/2 cup Buffalo wing sauce (or 1/4 cup butter and a scant 1/8 cup hot sauce)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1/2 jalapeno, seeds and membranes removed, minced (optional)
1 medium yellow onion, diced
In a slow cooker pot, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar cheese, hot sauce, and/or cilantro; cornbread on the side.