Description
Discover the Easiest Recipe for a Spicy, Comforting Meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 cup buffalo sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced onion and minced garlic on top of the chicken.
- Pour in the diced tomatoes, corn, kidney beans, and black beans.
- Add the buffalo sauce, cumin, chili powder, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir it back into the chili.
- Serve hot, garnished with your favorite toppings.
Notes
- Adjust the level of buffalo sauce to your spice preference.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg