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.

Related articles

• imabonehead: Tracey’s Culinary Adventures: Slow Cooker Mole Chicken Chili (traceysculinaryadventures.blogspot.com)
• Why I love my slow cooker (thegrassskirtblog.com)

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.