SLOW COOKER BUFFALO CHICKEN CHILI RECIPE BY TASTY
Here's what you need: chicken breast, ranch seasoning, onion, celery, tomato sauce, crushed tomato, garlic, white bean, buffalo sauce, chicken broth
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a crockpot.
- Cook on high for 4 hours or low for 8 hours.
- Remove chicken and shred, then return to the crockpot for 10 minutes.
- Enjoy!
SLOW COOKER BUFFALO CHICKEN CHILI
Make and share this Slow Cooker Buffalo Chicken Chili recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 346.6, Fat 8.4, SaturatedFat 2.1, Cholesterol 157.4, Sodium 528.9, Carbohydrate 22.6, Fiber 7.6, Sugar 5.9, Protein 44.5
SLOW-COOKER BUFFALO CHICKEN CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 4h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
BUFFALO CHICKEN CHILI
This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang.
Provided by Arlyn Osborne
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
- Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
- Add beans, tomatoes, beer and ranch seasoning. Stir.
- Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
- Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
- Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
- Taste and season with salt and pepper if needed.
- Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.
Nutrition Facts : Calories 296.6, Fat 2.1, SaturatedFat 0.4, Sodium 404.1, Carbohydrate 55, Fiber 12, Sugar 5.8, Protein 16
SLOW-COOKER BUFFALO CHICKEN CHILI
Add some heat to your weeknights with our Slow-Cooker Buffalo Chicken Chili. A chili dish inspired by the famous chicken wing recipe, Slow-Cooker Buffalo Chicken Chili includes the powerful punch of Buffalo wing sauce with minimal prep time.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Whisk flour and dressing in large bowl until blended. Add chicken; toss to evenly coat. Place in slow cooker. Add tomatoes, onions and broth; cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours), adding beans, celery and wing sauce for the last 30 min.
- Serve topped with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
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