Slow Cooker Buffalo Chicken Chili
IN NEED OF A FLAVOUR CHANGE FROM YOUR CLASSIC CHILI?
This is hands down my favourite chili recipe..ever. And, with the cooler fall days among us, it is the perfect time to whip out the crock pots, slow cookers, and Instant Pots and make this recipe!
Slow Cooker Buffalo Chicken Chili
Makes 7 Servings. Each Serving: 310 Calories; 29C/3F/36P - 7 Fibre
Ingredients
- 1 Kg Ground Chicken
- 400 g Sweet Potato peeled and diced
- 200 g Carrots peeled and diced
- 100 g Celery Stalks diced
- 2 cloves Garlic minced
- 200 g Onions diced
- 1 tsp Chilli Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 2 packets Hidden Valley Ranch Dip Mix
- 2 Cups Tomato Sauce
- 2 Cups Diced Tomatoes (canned not drained)
- 1/2 Cup Frank's Red Hot Sauce
- 1 Cup Chicken Broth
Instructions
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Place all ingredients in a slow cooker (or Instant Pot if that's what you're more familiar with) and mix together until combine (no, you don't have to brown the meat beforehand)
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Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.