Wednesday, March 13, 2013

Buffalo Chicken Chili

Buffalo Chicken Chili

Sometimes I have to give myself credit when my recipes turn out awesome, and this one did! I make shredded chicken in the crockpot every weekend. I keep it in a separate container in the fridge, and add it to the top of my salads or in my soup during the week. To make the shredded chicken all you have to do is put the chicken in the crockpot with onions and fat-free, low sodium chicken broth. After cooking for four hours, use a hand mixer to shred the chicken. It's super easy and will make your life easier all week long. Here is the recipe for the chili:

Buffalo Chicken Chili
2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)

Heat a bit of olive oil in a pan and cook onions, carrots, pepper and garlic for about 8 minutes. Put veggie mixture in crockpot. Add all the other ingredients and mix together. You can put shredded chicken in now or wait and add it when you are ready to eat. Cook on low for several hours until hot and flavors have come together.


  1. YUM!!! That sounds awesome! I particularly love your tip about cooking the chicken in the crock pot, shredding it and using it for the week - great, time saving idea! :)