I made Buffalo Chicken Chili for the first time last night. After looking at LOTS of recipes on line, I came up with my own version, and boy was it good. Seriously delicious! And the best part? You make it in the crock pot, so it's perfect for these chilly fall evenings. This recipe makes a LOT of chili; I'd say about 8 servings, so you'll have plenty of leftovers or you can do what I did and share it with a neighbor :-)
- 2 pounds boneless chicken breast
- 2 large carrots, chopped
- 1 large onion, chopped
- 3 ribs of celery, chopped
- 5 cloves of garlic, chopped (you could add less, but who would want to???)
- 1 Tbs smoked paprika
- 1 box of low sodium chicken broth
- Franks Hot Sauce. I used at least 3/4 cup, but we like it spicy. You can add less.
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of diced tomatoes
- 1 bag of baby spinach
- 1 can of cannelini beans, rinsed and drained
Saute the onion, garlic, carrots and celery in a pan until soft. Add the smoked paprika. Stir well and add to a large crock pot. Add the chicken, chicken broth, tomatoes, tomato sauce and hot sauce. Cook on low for 6-8 hours. Shred the chicken with two forks and add it back to the crock pot along with the cannelini beans. Right before serving, add the spinach and give the chili one more stir until the spinach wilts.
I sprinkled some blue cheese on top and served it with celery sticks. I'm telling you, it is delicious!