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Slow-Cooker Buffalo Chicken Chili

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.
Updated September 9, 2016
Make With
Make With
Progresso Broth

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
140
Trans Fat
0g
% Daily Value*:
Vitamin A
80%
80%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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