Recipe courtesy of Katie Lee

Slow-Cooker Buffalo Chicken Chili

Name: Slow-Cooker Buffalo Chicken Chili
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H10M0.000S
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

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Level: Easy

Total: 4 hr 10 min
Active: 10 min

Yield: 8 servings

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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

Directions

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.