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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.