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Slow-Cooker Buffalo Chicken Chili

Prep 15 min
Total 8 hr 15 min
Servings 6

Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor. MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2016

Ingredients

Reynolds™ Slow Cooker Liners

2 1/2

lb boneless skinless chicken thighs, cut into 1-inch pieces

large onion, chopped (about 1 cup)

medium stalks celery, sliced (about 1 cup)

medium carrots, chopped (about 1 cup)

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

can (15 oz) Progresso™ black beans, drained, rinsed

cup Progresso™ chicken broth (from 32-oz carton)

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

Steps

Hide Images

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!