Spicy and tangy, this buffalo chicken chili is cooked in the slow cooker for a healthy and comforting family meal. Simple to prep, and full of flavor, let your Crock Pot do all of the hard work!
1cuplow sodium chicken broth(or more to taste if you prefer a thinner chili)
Optional Toppings
Crumbled blue cheese
Cilantro
Green onion
Lime juice
Avocado
Crush tortilla chips
Instructions
In a large skillet, heat oil over medium heat. Add the onion, garlic, and peppers. Sauté until the vegetables are fragrant and softened, about 5 minutes.
Transfer the vegetables, chicken, beans, diced tomatoes, Frank's buffalo wing sauce, honey, chili powder, cumin, smoked paprika and salt to a large slow cooker. Stir to combine.
Cover and cook on low for 8 hours or on high for 4 hours. Add additional chicken broth if you prefer a thinner chili. Season with salt and pepper, to taste.
Notes
This chili tends to thicken the longer that it sits. You may wish to add additional broth if you prefer a thinner chili.
I typically use Frank’s buffalo wing sauce for this chili, but you can also sub in regular hot sauce as well.
If you want to speed up the cooking time for this chili, you can toss in about 3 cups of shredded rotisserie chicken instead.
To make this recipe more kid-friendly, reduce the amount of buffalo sauce used and add additional hot sauce to your own portion if you want more heat.
If you are using higher sodium beans and tomatoes, you may wish to reduce the amount of salt added.
If you're not a big fan of blue cheese, you can also top with shredded mozzarella or Monterey jack to add some extra flavour.