Slow-Cooker Buffalo Chicken Chili

 Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.



Ingredients

  • Reynolds™ Slow Cooker Liners
  • 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) Muir Glen™ organic diced tomatoes, undrained
  • 1
    can (15 oz) Progresso™ black beans, drained, rinsed
  • 1
    cup Progresso™ chicken broth (from 32-oz carton)
  • 2
    teaspoons chili powder
  • 1/2
    teaspoon salt
  • 1/4
    cup Frank's™ RedHot™ Buffalo Wings Sauce (from 12-oz jar)
  • Crumbled blue cheese, if desired

Steps

1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

2 In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.

3 Cover; cook on Low heat setting 8 to 10 hours.

4 Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

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