Description
A hearty and spicy comfort meal recipe perfect for any occasion.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 cup buffalo sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the kidney beans, black beans, corn, diced tomatoes, buffalo sauce, onion, garlic, chili powder, cumin, salt, and pepper on top of the chicken.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir it back into the chili.
- Serve hot, garnished with your favorite toppings like cheese or green onions.
Notes
- Adjust the level of buffalo sauce according to your spice preference.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Slow Cooker Buffalo Chicken Chili