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Slow-Cooker Buffalo Chicken Chili

 89 Ratings
44 Comments
  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 6
  • Save
    7K
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Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.

Ingredients

Reynolds™ Slow Cooker Liners
2 1/2
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
large onion, chopped (about 1 cup)
2
medium stalks celery, sliced (about 1 cup)
2
medium carrots, chopped (about 1 cup)
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup Progresso™ chicken broth (from 32-oz carton)
2
teaspoons chili powder
1/2
teaspoon salt
1/4
cup Frank's™ RedHot™ Buffalo Wings Sauce (from 12-oz jar)
Crumbled blue cheese, if desired

Directions

  • 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • 2 In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • 4 Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Expert Tips

Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up.

If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).

If you choose not to serve this soup sprinkled with blue cheese, complete this meal with a tossed green salad topped with blue cheese dressing!

Nutrition Information

No nutrition information available for this recipe.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Trademarks referred to herein are the properties of their respective owners.

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