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Slow Cooker Buffalo Chicken Chili

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4.9 from 35 reviews

Ingredients

Scale
  • 1 pound ground chicken
  • 1 white sweet potato, peeled and diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup tomato sauce
  • 1 cup diced tomatoes (canned, not drained)
  • 1/2 cup hot sauce (I used Frank’s Red Hot Sauce)
  • 1/2 cup broth (I used Epic’s Beef Jalapeño Bone Broth)

For garnish

Instructions

  1. This may get confusing, so good luck.
  2. Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
  3. Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
  4. Garnish with Tessemae’s Creamy Ranch Dressing, fresno peppers and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!
  5. You did it. You got through the lengthy, super hard process. And you crushed it! HIGH FIVE!

Find it online: https://paleomg.com/slow-cooker-buffalo-chicken-chili/