Slow Cooker Two Bean Buffalo Chicken Chili
A loaded buffalo chicken chili with shredded chicken, vegetables and two beans. This chili is made even easier in the slow cooker! Perfect for cooler months.
Ingredients
- 1 1/2 lb chicken breast, must not be frozen
- 1/2 tsp salt
- 1/2 tsp ground cayenne pepper
- 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp ground black pepper
- 3/4 C yellow onion, chopped
- 3/4 celery, chopped
- 3/4 C carrots, chopped
- 3/4 C whole kernel corn
- 4 cloves garlic, minced
- 28 oz petite diced tomatoes, drained
- 15 oz black beans, drained and rinsed well
- 15 oz northern white beans, drained and rinsed
- 2 1/2 C chicken broth
- 1/2 C buffalo wing sauce
Toppings:
- Blue cheese crumbles
- Green onions
- Celery sticks
Instructions
- Add whole chicken breasts to the bowl of a 5-6 quart slow cooker. Sprinkle chicken with seasonings, followed by chopped vegetables, beans, tomatoes and chicken broth. Cook on high for 4 hours or on low for 8 hours.
- Remove chicken breasts to shred. Return shredded chicken to slow cooker. Add buffalo wing sauce, stir to distribute. Serve warm with optional toppings.
Notes
Recipe serves roughly 6-10.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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