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Slow-Cooker Buffalo Chicken Chili

(2)
  2 reviews
  • 15 min prep time
  • 8 hr 15 min total time
  • 11 ingredients
  • 6 servings
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Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.

Ingredients

2 1/2
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
large onion, chopped (1 cup)
2
medium stalks celery, sliced (1 cup)
2
medium carrots, chopped (1 cup)
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup Progresso™ chicken broth (from 32-oz carton)
2
teaspoons chili powder
1/2
teaspoon salt
1/4
cup Buffalo wing sauce (from 12-oz bottle)
Crumbled blue cheese, if desired

Steps

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow 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 into chili. Sprinkle individual servings with blue cheese.
  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow 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 into chili. Sprinkle individual servings with blue cheese.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

If you don't have Buffalo wing sauce, substitute 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

No nutrition information available for this recipe
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