I was inspired by the Slow Cooker Buffalo Chicken Chili in the Pretty Dish Cookbook, but then adapted the method and ingredients to suit my taste. This is a flavorful and hearty chili reminiscent of the flavor of Buffalo Wings, but a little more healthful.
To make this #dinnerdoneby9am I dump everything in the slow cooker in the morning, cook on low for 6 hours, then shred the chicken and keep warm until dinner time.
-1 onion, diced
-2 stalks celery, diced
-1 red bell pepper, diced
-1 carrot, diced
-4 garlic cloves, minced
-1 tablespoon smoked paprika
-1 tablespoon chili powder
-1/2 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-1/2 cup beer
-1 (28 ounce) can crushed tomatoes
-1 (14 ounce) can fire roasted diced tomatoes
-3/4 cup buffalo wing sauce
-1 (14 ounce) cans pinto beans, drained and rinsed
-1 (14 ounce) can cannellini beans, drained and rinsed
-3 skinless, boneless chicken breasts
-assorted toppings of your choice: blue or cheddar cheese, hot sauce, cilantro, sliced green onions, sour cream, sliced avocado, lime wedges…
Add all ingredients except chicken to a greased slow cooker; then stir to combine. Add chicken breasts and spoon the tomato mixture over top of the chicken. Cook on low for 6 hours, or until chicken shreds easily with 2 forks. Shred chicken in the slow cooker, stir, and keep warm until serving with your desired toppings.
