Buffalo Chicken Chili Recipe Is Chicken Wing Flavor Without the Wet Wipes Soups Slow Cooker Dinner Chicken Recipes High Protein Recipes High Fiber Recipes

We had some dear friends over for dinner the other night and we just wanted something cozy, gluten-free and healthy. Chili is it! Reminiscent of buffalo chicken wings, this slow-cooker chili recipe uses buffalo sauce to spice things up. Pop your ingredients into the slow cooker and come back a few hours later to an aromatic and delicious high-protein meal.

To make this slow-cooked buffalo chicken chili recipe you will need to hit the pantry and fridge for the following ingredients: boneless chicken breasts, a can of black beans, a can of chickpeas, a can of diced tomatoes, a can of tomato sauce, an onion, low-sodium chicken broth, buffalo sauce, olive oil, dried oregano, garlic powder, crumbled blue cheese and optional sour cream for serving. The ingredients cook up in a slow cooker in about three to four hours. Top the chili with your favorite chili toppings (we did sour cream and chopped avocado).

You'll get all the flavors of buffalo chicken wings without needing wet hand wipes for sticky fingers. Perfect! We paired this comfort food dinner with delicious yogurt bread (recipe coming soon!) and a fresh vegetable side dish.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 to 4 hours
Total Time: 4 hours and 10 minutes
Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 15 ounces (1 can) black beans, rinsed
• 1 can (1 can) chickpeas, rinsed
• 15 ounces (1 can) diced tomatoes
• 15 ounces (1 can) tomato sauce
• 1/2 medium onion, finely chopped
• 1 cup low-sodium chicken broth
• 1/3 cup buffalo sauce
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup crumbled blue cheese
• 1/4 cup sour cream, for serving (optional)

Here's how to make it: 

1. Place all ingredients except for blue cheese and sour cream in the slow cooker on high. Cook for 3 to 4 hours until chicken is done. (Buffalo sauces come in all levels of spiciness. Be sure to know how spicy the sauce you're using is before adding it to the slow cooker. You may want to add more or less. You could use boneless chicken thighs instead of breasts.)
2. Remove chicken from the slow cooker and shred with two forks.
3. Put the chicken back into the pot with the crumbled blue cheese.
4. Serve warm in bowls topped with sour cream, if desired, and enjoy. Store any leftover chili in an airtight container in the fridge for up to three days.

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