SLOW-COOKER BUFFALO CHICKEN CHILI
2 1/2 pounds 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 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained, rinsed
1 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce
Crumbled blue cheese, if desired
Spray the inside of a 5- to 6 1/2 -quart slow cooker bowl with nonstick cooking spray or use a liner.
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. Serves 6.
Tips: If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).
If you choose not to serve this soup sprinkled with blue cheese, complete this meal with a tossed green salad topped with blue cheese dressing.