The Best Slow Cooker Buffalo Chicken Chili

This bowl of warmth has all of the elements you’re craving this winter. With just the right amount of spice with tons of toppings to choose from…

Did you know that spicy peppers offer immune supportive, pain & inflammation reducing phytonutrients? Turn up the heat 🙂

This weekend is the perfect time to cook up a batch of chili for easy meals during the week. I used my slow cooker for an even easier experience.

Prep Time: 15 minutes

Cook Time: Low & Slow for ~6-8 hours

Makes 8 hearty servings

Ingredients:

4 cloves garlic

1 medium onion

1 jalapeño pepper

1 cup salsa of choice (I like 365 organic hot)

1 cup tomato sauce or canned tomatoes (I used fire roasted, organic)

2 cups fresh spinach

1 cup frozen cauliflower rice

1 can black beans

1 can chickpeas

6 oz organic chicken breast (uncooked)

1/2 cup Franks Red Hot Buffalo Sauce (mild or medium)

2 cups chicken broth

2 cups water (add more as needed to cover all ingredients in your slow cooker)

1 Tbsp dried cumin

1 Tbsp dried chili powder

2 tsp dried turmeric

salt and black pepper to taste

Toppings:

diced avocado or smash into guac > sour cream > cheese > nondairy options for cheese & sour cream > plain greek yogurt is also a good sub for sour cream

tortilla chips or toasted corn tortillas

Directions:

1. Chop jalapeño, garlic, onion, spinach.

2. Add to slow cooker along with salsa, tomato sauce, buffalo sauce, beans, frozen cauliflower rice, raw chicken.

3. Add spices.

4. Gently pour water and chicken broth into pot, preventing splashing

5. Set slow cooker and enjoy your day until it’s ready!

6. In the meantime, prep toppings and bowls.

7. Serve and enjoy!!

Watch it cooking… yummy!

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