Buffalo Chicken Chili

I’m a sucker for a beautiful fall day that includes football, beer and one of my favorite foods, Chili! I wanted to try something new with my chili so I decided to make my first batch of Buffalo Chicken Chili this past weekend. I cooked it in the crock pot for two hours and it tasted like a chicken wing. It was delicious and perfect for a Chicago fall day!

Buffalo Chicken Chili

Serves: 5

Prep time: 
Cook time: 
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Ingredients
  • 1-3/4 tsp Extra-Virgin Olive Oil
  • 1 Tbsp and ½ tsp Butter
  • 1 lb. Ground Chicken
  • 1 medium White Onion (chopped)
  • 2 Celery Stalks (finely chopped)
  • 3 Cloves of Garlic (chopped)
  • 3 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1-3/4 Tbsp Ground Paprika
  • Salt and Pepper to taste
  • ¼ C and 2 tsp Hot Buffalo Wing Sauce ( I prefer Frank’s REDHOT Buffalo Wing Sauce)
  • 1 (15 ounce) Can Tomato Sauce
  • 1 (15 ounce) Can Crushed Tomatoes
  • 1 (15 ounce) Can White Kidney Beans (drained)
  • 1 (15 ounce) Can Red Kidney Beans (drained)

Instructions
  1. Slow Cooker Directions
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Place chicken in skillet, cook and stir chicken until it is no longer pink.
  4. Place chicken into heated slow cooker.
  5. Stir in onion, celery, garlic, chili powder, cumin, paprika, salt and pepper, hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.
  6. Simmer over medium-low heat for about 1 to 2 hours or until the vegetables are tender and the flavors have blended.
  7. Sprinkle cheddar cheese and sour cream on top.

Hearty Chicken Noodle Soup

This Chicken Noodle Soup is a Sunday Morning To-Do. It’s probably the easiest dish you can make that will last nearly the entire week. The most important part of the Chicken Noodle Soup is making sure the chicken is cooked to the point where it falls apart when you pick it up.

“It is so easy! 15 minutes to throw everything in the slow cooker, and eight hours to cook slowly throughout the day.”

 

Hearty Chicken Noodle Soup

Serves: 5-6

Prep time: 
Cook time: 
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Ingredients
  • 4 cups of Water
  • 4 cups of Chicken Broth
  • 1-2 cups of Carrots (big slices!)
  • 1 cup of Celery
  • 1 cup of Onion
  • 1 clove of garlic (or garlic powder)
  • 2 Bay Leaves
  • 1 teaspoon of Basil
  • 1 teaspoon of Oregano
  • 3 teaspoons of Salt
  • ½ teaspoon of Pepper
  • 2 Boneless Skinless Chicken Breasts
  • 4 cups Egg Noodles (not cooked yet)
  • Fun Additions: Peas and Potatoes!

Instructions
  1. Chop veggies.
  2. Add all ingredients to the slow cooker (EXCEPT CHICKEN & NOODLES)
  3. Place Chicken Breast on top of everything you just added
  4. Cook on low for 6.5 hours (or until chicken is falling apart)
  5. Remove Chicken & Shred
  6. Add Noodles; Cook for another 30 minutes
  7. Add Chicken.
  8. ENJOY!