Katie
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!
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.
- Place 1 pound (or more) of frozen chicken breasts into your slow cooker.
- Add the onion and jalapeño.
- Add one small can of white kidney beans.
- Pour in 1 small can of creamed corn.
- Add 1 cup salsa.
- Pour in 1 large (I recommend small though) can tomato sauce.
- Drizzle in ½ cup buffalo sauce.
- Add ¼ cup chicken broth.
- Stir everything to combine.
- Cover and cook on low for 10 hours.
- 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.)
- Add the shredded meat back to the slow cooker.
- Stir to combine.
Serve as is.
Or over couscous. (I made a little well in the middle of my bowl. It worked out well!)
Either way, top with shredded mozzarella cheese (or blue cheese crumbles). Enjoy!
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.
