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Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Tailgating 2.0

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Total:: 4 hr 10 min
Active:: 10 min

Yield:: 8 servings

Level:: Easy

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.

My Private Notes

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