| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 10 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 2 cups low-sodium chicken broth
- One 15-ounce can cannellini beans, drained and rinsed
- Two 4-ounce cans chopped green chiles
- 1/2 cup Buffalo wing sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 3 stalks celery, diced
- 1 bay leaf
- 1 rotisserie chicken, skin discarded, meat shredded
- 1 jalapeno, seeds and membranes removed, minced
- 1 medium yellow onion, diced
Instructions
- For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
- In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
- Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 410 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 113 mg |
| Sodium | 486 mg |
| Serving Size | 1 of 8 servings |
| Calories | 410 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 113 mg |
| Sodium | 486 mg |
Reviews
Just watching this episode. FYI Katie served in individual bread balls, and use the bread that you pull out of the bread bowl and toasted his croutons. I did not see this in the recipe above, but will definitely add it to my printed out recipe. Looks delicious.
LOVED this! My husband and I were trying to eat a bit healthier for Super Bowl this year and didn’t want to stuff our faces with appetizers. Chili is also a good game day go to recipe, and this one did not disappoint. It’s like wings and chili combined! Cornbread on the side is a must.
Made this recipe today! I used it more as a template, and it turned out great. I bought chicken breast tenderloins and seasoned them with salt, pepper, chili powder, and paprika. I put those at the bottom of the slow cooker. Then added everything else the recipe calls for! I served with brown rice and Mexican blend cheese on top. SO delicious! Will make again!
Excellent tasting chili/soup – good, tart, vinegary taste and heat that built up the more I ate of it. Also, the short cooking time resulted in the texture of the chicken coming out perfectly (I find cooking chicken low and slow in the crockpot makes it grainy). I’m happy with the recipe as is, but I may make some small tweaks next time just to make it more my own, for example: instead of already prepared, bottled Buffalo wing sauce, I could see myself using my own, homemade wing sauce; double the celery – it was a surprise star of the dish and provided the lone textural element; and I may experiment by adding okra…just seems like it would go well in this.
This did not have enough buffalo flavor. It tasted more like a green Chile soup. Wasn’t a fan.
I make this all the time in my house. It’s always a hit with my husband. I use canned diced chiles and serve it with sour cream and cheddar on top.
So easy!
So wonderful, simple and yummy!
This recipe was okay, but calling it buffalo chicken chili is misleading. It tasted more like green chile chicken soup with some hot sauce thrown in. I only used one can of green chiles, and even that was too much for my taste. I served it over rice and topped it with blue cheese.
I used extra hot wing sauce. This is the best chili recipe by far!!!!!