Buffalo Chicken Chili (and the Crock Pot Version)

One lazy Sunday as I was baking up a large batch of chicken breast for the freezer, I was also browsing Pinterest and stumbled upon this recipe.  

Buffalo Chicken Chili

This recipe was a hit in our house.  Neil loved it.  I loved how simple it was to make.  A hit all around. 

Ingredients:

2 lbs Chicken Breasts, cooked and shredded

5 Tbps Minced Garlic

2 C Onions, chopped

2 C Peppers, chopped

4 C Carrots, sliced

2 C Celery, chopped

2 (15oz) Cans, White Kidney Beans, drained and rinsed

½ C Hot Sauce

2 Tsp Cumin

1 Tsp Paprika

28oz Canned Diced Italian Tomatoes

Instructions:

1. Over medium heat, saute the garlic, onions, peppers,  carrots and celery for 10 minutes.  
2. Transfer to a large pot.  
3. Add the remaining ingredients.  
4. Let boil. 
5. Reduce to low heat and let simmer for at least an additional 30 minutes. 

Crock Pot Version:

If using a crockpot, you can use either uncooked or cooked chicken.  

1. Over medium heat, saute the garlic, onions, peppers,  carrots and celery for 10 minutes.  
2. Transfer to the crockpot. 
3. Add the remaining ingredients… including either the cooked shredded chicken or diced uncooked chicken.
4. Cook on low for 6 hours or high for 3 hours. 

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