More Soup--- Slow-Cooker Buffalo Chicken Chili

Buffalo Chicken Chili 

featured in the beautiful mug Liz made Doug for Christmas!

Perfect!

It is January, and the temperatures are very cold.  We are cooking soups to keep warm.  This is a new recipe, but is very simple to put together, and let it cook all day.  The aroma will make you want to stay inside 

and snuggle up in a warm blanket and read a good book.

Our grandsons came over for a visit and a 3-D movie.  

They were hungry when the day came to a close.

Slow-Cooker Buffalo Chicken Chili

Ingredients:

• 2-1/2 lbs. boneless chicken, 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- 28 oz. can diced tomatoes
• 1- 15 oz. can black beans, drained, rinsed
• 1 - 15 oz. can chicken broth
• 2 tsps. chili powder
• 1/2 tsp. salt
• 1/4 to 1/2 cup buffalo wing sauce

Mix all ingredients except buffalo wing sauce in slow cooker.

Cover, cook on Low heat setting for 8-10 hours.

Stir in buffalo wing sauce.

Recipe from Betty Crocker web sight.

Printable version: Slow-Cooker Buffalo Chicken Chili

Ingredients.

Chop 1 large onion.

Slice carrots and celery.

Drain black beans.

Rinse before adding.

Add diced tomatoes to slow cooker.

Add chicken broth.

Season with 2 tsps. chili powder.

Add uncooked cut up chicken.

Add the other prepared ingredients: onion, celery, carrots, and black beans.

I also added a 15-oz. can of pinto beans.

Season with salt.

Brothers: Aiden, Duncan, and Camden waiting for the soup to be ready.

Mix all the ingredients except buffalo wing sauce.

Cover, and cook on Low heat 8 to 10 hours.

Stir in buffalo wing sauce.

This soup can be served in a tortilla bowl.

Sprinkle with tortilla strips or crumbled blue cheese.

Enjoy!

Grandma's helpers...

Duncan

Aiden