Ingredients
- 2 lbs chicken breasts or thighs, boneless
- 1 cup buffalo sauce
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bell peppers, chopped
- 2 stalks celery, chopped
- 2 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- Optional toppings: sour cream, shredded cheese, green onions, crushed tortilla chips
Instructions
- Prepare the chicken. If using breasts, cut them into bite-sized pieces; if thighs, simply trim any excess fat.
- Sauté chopped onions and minced garlic in a touch of olive oil until translucent and fragrant.
- Transfer the sautéed mix into your slow cooker. Add chicken, beans, bell peppers, celery, buffalo sauce, chicken broth, and spices. Mix thoroughly.
- Cover and cook on low for about 360-480 minutes or high for 240 minutes.
- Taste and adjust spices near the end, adding more buffalo sauce if desired.
- Shred the chicken and serve the chili in bowls, allowing for toppings.
Notes
For extra flavor, prepare this dish the night before and let it rest. Serve with cornbread or a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free