Description
A hearty buffalo chicken chili perfect for meal prep and cold days.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lbs)
- 1 cup buffalo sauce
- 1 can (14 oz) diced tomatoes (preferably fire-roasted)
- 1 can (15 oz) kidney beans, rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup bell peppers, diced (any color)
- 1 cup frozen corn
- 2 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
Instructions
- Prep your ingredients by dicing the onion and bell peppers and mincing the garlic.
- In the slow cooker, combine all diced vegetables with the chicken breasts.
- Pour in the canned tomatoes and buffalo sauce.
- Rinse kidney beans thoroughly before adding them to the mixture along with chicken broth until everything is just covered.
- Sprinkle cumin and chili powder over the mixture and stir well.
- Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours until chicken is tender enough to shred.
- Remove cooked chicken breasts, shred them with forks, and return to the chili. Stir to combine.
Notes
- This chili can be served with toppings such as shredded cheese, sour cream, or green onions.
- It freezes well for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg