Slow Cooker Buffalo Chicken Chili

This is a Betty Crocker recipe that is more of a stew than an actual chili. It’s soupier than most chilis but man is it yummy. I skipped the celery, personally. No nutritional information as your serving size and ingredients may vary. My husband and I both agreed, the blue cheese really made this recipe. He added more wing sauce to his bowl but he loves things REALLY spicy.

  • 2.5 lb boneless skinless chicken thighs, cut into 1 inch pieces
  • 2 medium stalks of celery, sliced (about one cup)
  • 1 large onion, chopped (about one cup)
  • 2 medium carrots, chopped (about one cup)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 cup buffalo wing sauce
  • crumbled blue cheese, if desired
  1. Spray slow cooker with cooking spray, mix all ingredients EXCEPT buffalo wing sauce and blue cheese
  2. Cover, cook on LOW heat setting 8 to 10 hours
  3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Tasty Thai/Mexican fusion chicken soup recipe

I’m not sure what to call this. I’m not even sure where the original recipe came from. All I can say is it was goooooood.   Someone had posted it on a site I used to frequent and I thought it sounded pretty good. The recipe didn’t call for chicken broth but I thought it would add more flavor.

  • 1 envelope Coconut Ginger Soup Base paste
  • 2 tbsp mild curry paste
  • 2 tbsp Goya recaito
  • 1 tbsp olive oil
  • 1/2 bunch chopped cilantro
  • 1 bunch chopped scallions
  • 2 cups halved baby carrots
  • 1 pound boneless skinless chicken thighs cut into pieces
  • 2 cups water
  • 2 cups chicken broth/stock

Simmer approximately 2 hours

Sausage and Bean Soup with Escarole

There are several version of this soup online, play around with the type of  sausage and even the beans. This was super easy to prepare and delicious. We couldn’t find the sausage with Mediterranean seasonings so we used chicken and apple sausage instead. Yum. As usual, no nutrition information as your ingredients and serving sizes may vary.



  • 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 28-oz. can whole tomatoes, drained and chopped
  • 1 1/2 cups canned low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 small head escarole, chopped
  • 1/4 cup coarsely grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper


Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.

Recipe – Chipotle Chicken Stew

This is a fantastic recipe I found in my crockpot cookbook when looking for weight loss surgery friendly recipes. I made it last week (sorry, no pictures) and it also got the hubby seal of approval. No nutritional information included as your ingredients and serving sizes may vary.

  • 1 pound boneless skinless chicken thighs, cut into cubes
  • 1 can (15 ounces) navy (or cannelini) beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1.5 cups chicken broth/stock
  • 1/2 cup orange juice
  • 1 medium onion, diced
  • 1 chipotle pepper in adobo sauce, minced (I used two since both hubby and I love the flavor and added spice)
  • 1 tsp salt
  • 1tsp grounc cumin
  • 1 bay leaf
  1. Combine all ingredients in 4.5 quart slow cooker
  2. Cover, cook on LOW for 7 to 8 ours or HIGH for 3.5 to 4 hours. Remove bay leaf before serving.
  3. Garnish as desired.

The recpe says it makes six servings but, they don’t take into account WLS size portions. I didn’t use any garnish on mine but some suggestions would be cheese, a dollop of greek yogurt (instead of sour cream) or maybe some cilantro sprigs. This is a really delicious recipe and is not TOO spicy but could be made spicier to taste by adding more pepper or different kinds of pepper. I really love the smoky, slightly spicy taste of chipolte and probably could have gotten away with mincing up a third in this. The weather’s been cold and this was a nice warm and filling meal. With the beans and chicken, it’s very hearty.