Monday, February 27, 2012

Slow Cooker Buffalo Chicken Chili

This was very good - and very spicy!  Maybe too spicy. Haha :)  So be warned, if you don't want this to burn your mouth off, maybe cut back on the jalapenos a bit. (I put 2 serrano peppers in it, so maybe that's my problem.)
Anyway, try this - it's delicious!  We crushed up some tortilla chips and sprinkled them on top for some extra crunch.

4 chicken breasts (I threw mine in frozen - so easy)
2 cans beans, any kind (we used pinto and black)
1 can cream-style corn
1/2 bottle of Frank's Buffalo Sauce
1 cup salsa
1/2 onion, chopped
2 (15 oz) cans tomato sauce
2 jalapenos, chopped

Put all ingredients in slow cooker and stir well.  Cook on low for 8 hours, remove chicken and shred with a fork.  Place chicken back in slow cooker and stir.

Serve plain or with extra toppings, tortilla chips, or crackers.


1 comment:

Anne @ Domesblissity said...

I'm keeping this one in the vault. Yummy!

Anne @ Domesblissity


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