Buffalo Chicken Chili
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Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.
INGREDIENTS
STEPS
- Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally. Transfer to a large slow cooker along with beans, diced tomatoes, Frank’s red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.
- Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.
- Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank’s red hot sauce and diced tomatoes. Do not stir!
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes. To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.
- Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.
- Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)
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