Slow Cooker Buffalo Chicken Chili

It has been quite some time since I broke out my slow cooker (it will be 4 months on Christmas to be exact!).  I do love my slow cooker, however, and recently made a very yummy buffalo chicken chili in it.  (You all know how much I *crave* buffalo sauce!)  I got my pinspiration from here.

This is a very easy dish to make.  I actually threw everything into the slow cooker before going to work one morning (which for anyone who knows me is quite impressive…I am by no means a morning person!).  I came home to a delicious dinner (and a delicious smelling house I might add!).  I even used frozen chicken breasts for the first time in my crockpot.  The meal quite honestly tasted like I had used fresh chicken.  My only complaint was that the chili was very “soupy” and could have used some more chicken.  To remedy this, I served it over whole wheat couscous.  Next time, I will probably cut back on the liquids a little bit and add maybe another chicken breast or two.  All in all, though, it was a yummy chili!

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Start with the prep work (I did mine the night before so that all I had to do in the morning was throw everything into the slow cooker)

  • Chop up 1 onion and 2 jalapeños.

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  • Place 1 pound (or more) of frozen chicken breasts into your slow cooker.

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  • Add the onion and jalapeño.

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  • Add one small can of white kidney beans.

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  • Pour in 1 small can of creamed corn.

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  • Add 1 cup salsa.

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  • Pour in 1 large (I recommend small though) can tomato sauce.

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  • Drizzle in ½ cup buffalo sauce.

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  • Add ¼ cup chicken broth.
  • Stir everything to combine.

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  • Cover and cook on low for 10 hours.

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  • Once the chili is finished, remove the chicken from the slow cooker and shred.  (I always use 2 forks to shred my meat.  I think it’s the easiest way.)

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  • Add the shredded meat back to the slow cooker.
  • Stir to combine.

Serve as is.

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Or over couscous.  (I made a little well in the middle of my bowl.  It worked out well!)

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Either way, top with shredded mozzarella cheese (or blue cheese crumbles).  Enjoy!

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Slow Cooker Buffalo Chicken Chili (serves 8)

 

INGREDIENTS:

  • 1 pound frozen chicken breasts
  • 2 jalapeños, seeded and chopped
  • 1 onion, chopped
  • 1 large can tomato sauce
  • ½ cup buffalo sauce
  • 1 small can white kidney beans
  • 1 small can creamed corn
  • 1 cup salsa
  • ¼ cup chicken broth
  • shredded mozzarella cheese
  • 2 cups whole wheat couscous (optional)

 

DIRECTIONS:

  • Place the chicken in the bottom of your slow cooker.
  • Add the rest of the ingredients.
  • Stir to combine.
  • Cover and cook on low for 10 hours.
  • Shred the chicken with two forks.
  • Return the meat to the slow cooker and stir.
  • Top each bowl with the blue cheese.
  • Serve over whole wheat couscous if desired.

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