Slow Cooker Buffalo Chicken Chili
Submitted by: thesweetestpea (see all recipes) | Source: Betty Crocker email newsletter
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Ingredients:
| 2½ lb | Boneless Skinless Chicken Thighs, cut into 1" pieces |
| 1 | Large Onion, chopped (about 1 cup) |
| 2 | Medium Stalks Celery, sliced (about 1 cup) |
| 2 | Medium Carrots, chopped (about 1 cup) |
| 1 can | (28 Oz) Progresso® Diced Tomatoes, undrained |
| 1 can | (15 Oz) Progresso® Black Beans, drained, rinsed |
| 1 cup | Progresso® Chicken Broth (from 32-oz Carton) |
| 2 tsp | Chili Powder |
| ½ tsp | Salt |
| ¼ cup | Buffalo Wing Sauce (from 12-oz Jar) |
| Crumbled Blue Cheese, if desired | |
Directions:
1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
NOTE: If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).
If you choose not to serve this soup sprinkled with blue cheese, complete this meal with a tossed green salad topped with blue cheese dressing!
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 115mg; Sodium 920mg; Total Carbohydrate 27g (Dietary Fiber 9g, Sugars 6g); Protein 46g Percent Daily Value*: Vitamin A 80%; Vitamin C 15%; Calcium 15%; Iron 35% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 6 Very Lean Meat; 2 Fat Carbohydrate Choices: 2
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