Crockpot Buffalo Chicken Chili
2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) organic diced tomatoes, undrained
1 can (15 oz) black beans, drained, rinsed
1 cup chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar)
Crumbled blue cheese, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
A special thanks to bettycrocker.com for sharing this recipe