Slow Cooker Buffalo Chicken Chili

Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.


6 servings


2 1/2 pound 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 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, drained, rinsed
1 cup chicken broth (from 32-ounce carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-ounce jar)
crumbled blue cheese, if desired


Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.

Cover; cook on LOW heat setting 8 to 10 hours.

Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 8 hours

Additional Information

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!

Nutritional Information

Amount per serving: Calories 430 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 115 mg; Sodium 920 mg; Total Carbohydrate 27 g (Dietary Fiber 9 g, Sugars 6 g), Protein 46 g; Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 6 Very Lean Meat; 2 Fat; Carbohydrate Choices: 2

Recipe Courtesy Of

Betty Crocker

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