If you like Buffalo wings, you’ll love the flavors in this warm, hearty chili that comes together easily in the slow cooker. Sour cream helps cut the heat, but you could also use plain strained yogurt.
Slow-Cooker Buffalo Chicken Chili
Ingredients
-
1
pound
boneless
skinless chicken breast -
1
15 ounce can black beans, rinsed and drained -
1
15 ounce can chickpeas, rinsed and drained -
1
15 ounce can diced tomatoes -
1
15 ounce can tomato sauce -
½
medium onion
finely chopped -
1
cup
chicken broth -
⅓
cup
Buffalo sauce -
2
tablespoons
extra-virgin olive oil -
½
teaspoon
dried oregano -
¼
teaspoon
garlic powder -
¼
cup
crumbled blue cheese -
¼
cup
sour cream
Instructions
-
Combine chicken, beans, chickpeas, tomatoes, tomato sauce, onion, broth, Buffalo sauce, oil, oregano and garlic powder in a 5- to 6-quart slow cooker. Cover and cook on High for 4 hours. Remove the chicken and place on a cutting board. Let cool slightly; roughly shred with two forks and return to the slow cooker. Stir in blue cheese and sour cream.
You can find more details about this recipe at eatingwell.com.
