Slow Cooker Buffalo Chicken Chili

Soup is a favorite on a New England Winter day. This one also brings its own heat. Its like Buffalo Chicken Wings without the messy fingers.  

Slow Cooker Buffalo Chicken Chili

1 ¼ cups dice Onion

1 cup dice Carrot

2 ⅔ cups dice Celery

1 large sweet potato, diced

2 ½ teaspoons mince Garlic, Cloves

6 ⅔ cups cook and dice Chicken, Boneless Breasts

⅓ cups Chili Powder

2 tablespoons Cumin

1 tablespoon Paprika

½ cups Buffalo Wing Sauce

30 ounces Tomato Sauce

15 ounces Diced Tomatoes, Canned

¼ teaspoons Salt

¼ teaspoons Black Pepper

In a skillet over medium heat, saute onions, carrots, celery and garlic.

Transfer to slow cooker and add remaining ingredients.

Cook on low for 3-4 hours.

Coach Nancy's tips for faster preparation time:

  • Use frozen diced onion instead of taking the time to chop a fresh onion. 
  • Use a pound of frozen chicken breast, Increase the cook time to 6-8 hours and shred the chicken before you serve it. 

Enjoy the spiciness of this chili. Remember you can control the 'heat' by  adding 1/2 the Wing sauce while it cooks and more as needed after the chicken is done cooking.

To your best health,

Coach Nancy

About the author

Coach Nancy

Nancy Carlson is a Certified Professional Fitness Trainer with the National Exercise and Sports Trainer Association, a Level 1 Youth Conditioning Specialist with the International Youth Conditioning Association, and is a Level 2 Certified Precision Nutrition Master coach. Nancy was recognized in 2011, 2012, 2013, 2014, 2015, 2016 and 2017 as the “Best of the Best” Fitness Trainer in Southern NH by the Hippo Press.

Click here to add a comment

Leave a comment: