This was so easy to make, but I have to confess I didn't taste it. I'm not a big fan of soups or chilies, so I skipped it. I heard it was very tasty, and all of the leftovers were eaten later in the week.
Crock Pot Buffalo Chicken Chili
5 garlic cloves, chopped
3 medium onions, chopped (2 cups)
3-4 large carrot, chopped (3 cups)
2 cups celery, chopped
2 15 oz cans any beans, drained & rinsed (I used cannelini and kidney)
1/4 cup Frank's Red Hot Sauce
1 tsp cumin
1/2 tsp smoked paprika
28 oz can diced tomatoes
2 lbs chicken breasts, skinless & boneless
Preheat large skillet on medium and spray with cooking spray. Add garlic, onions, carrots and celery and saute for 7-10 minutes, stirring occasionally. Transfer to a large crock pot. Add remaining ingredients to the crock pot, except chicken. Mix to combine. Add chicken breasts and push them down to the bottom, and cover with the other ingredients. Cover and cook on Low for 8 hours or on High for 4 hours. When done, remove chicken, shred with 2 forks, and return it to the crock pot and mix together. Let chili cook another 30 minutes. Serve hot.