Slow-Cooker Buffalo Chicken Chili
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 (15 ounce) can unsalted tomato sauce
- ½ medium onion, finely chopped
- 1 C unsalted chicken broth
- ⅓ C Buffalo sauce
- 2 TBSP extra-virgin olive oil
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ C crumbled blue cheese
- ¼ C sour cream
Directions
- Combine chicken, beans, chickpeas, tomatoes, tomato sauce, onion, broth, Buffalo sauce, oil, oregano and garlic powder in a 5- to 6-quart slow cooker. Cover and cook on High for 4 hours. Remove the chicken and place on a cutting board. Let cool slightly; roughly shred with two forks and return to the slow cooker. Stir in blue cheese and sour cream, if using.