Recipe of the Day: Combine chili, buffalo chicken in the slow cooker

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.

Bettycrocker.com

This story was originally published February 29, 2016 at 7:44 AM.