Slow Cooker Buffalo Chicken Chili
Prep time
Cook time
Total time
Serves: 12
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 4 carrots, chopped into small pieces
  • 4 celery stalks, chopped into small pieces
  • ¼ cup chili powder
  • 2 tablespoons cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 (6-ounce) can tomato paste
  • 2 lbs ground chicken
  • 1 ½ cups chicken stock, divided
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato sauce
  • 2 (15-ounce) cans white kidney beans
  • ½ cup Franks hot sauce
  • Crumbled blue cheese and hot sauce to serve
  1. In a large saute pan cook the onions, garlic, carrots, and celery in olive oil until the onions are translucent.
  2. Stir in the spices and cook for another 1-2 minutes or until fragrant.
  3. Stir in the tomato paste and cook for another 1-2 minutes or until the paste is blended in with the vegetables. Pour ½ cup of chicken stock into the plan to loosen up any spices or paste that is sticking to the pan. Pour vegetable mixture into the slow cooker.
  4. Add the ground chicken, diced tomatoes, tomato sauce, white kidney beans, leftover chicken stock, and hot sauce into the slow cooker. Stir all the ingredients together.
  5. Cook on low for 8 - 9 hours or on high 5-6 hours.
  6. Sprinkle the top of each bowl of chili with crumbled blue cheese and a little more hot sauce.
Sugars: 6

Make-ahead instructions

This slow cooker recipe can be prep the night before and then turned on in the morning. You can also make the recipe completely ahead of time and then freeze into portion for a future lunch or dinner.
Nutrition Information
Serving size: 1 cup Calories: 205 Fat: 3 Saturated fat: 1 Carbohydrates: 27 Fiber: 6 Protein: 18
Recipe by Organize Yourself Skinny at