Buffalo Chicken Chili

Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings 1x

Category: Dinner

Method: Instant Pot, Slow Cooker

Cuisine: Tex Mex

INGREDIENTS 

5 garlic cloves, minced

1 large onion, chopped

3 large carrots, chopped

3 large celery stalks, chopped

2 x 15 oz cans any low sodium beans, drained & rinsed

28 oz can diced tomatoes, low sodium

1/4 cup Frank’s red hot sauce

2 tbsp maple syrup or honey

1 tbsp cumin

1 tbsp chili powder

1 tbsp smoked paprika

1/2 tsp salt

2 lbs chicken breasts, skinless & boneless

1/2 cup blue cheese, crumbled

Avocado oil, for frying

Cilantro, green onion, lime and tortilla chips, for garnish

STEPS

1. 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.
2. Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.
3. 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!
4. 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.
5. 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.
6. Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)

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