Buffalo Chicken Chili

The weather is cooling down so that means it is time to break out the slow cooker and start making some CHILI!! One of the best things about the slow cooker is that it does most of the work for you. Next time you want an easy meal plug in that baby and try out this recipe:

BUFFALO CHICKEN CHILI

Ingredients:
- 4 chicken breasts
- 3 cups Frank's Hot Sauce
- 2 cups water
- 16 oz blak beans
- 16 oz corn
- 16 oz kidney beans
- 16 oz chili beans
- 16 oz garbanzo beans
- 1 diced red pepper
- 1 diced yellow pepper
- 1 can of rotel
- 2-3 diced jalapeños (if you like it hot like me)

Start by cooking the chicken, water, rotel and Frank's on low heat for 4 hours and then shred the chicken. If cooking on high it will take about 2 hours and then should be ready to shred. 

To shred you can take 2 forks to pull the chicken apart and then throw back into the slow cooker. Once shredded you will add the remaining ingredients (remember to drain the beans if using canned) and let cook for another 3-4 hours on low and 1-2 hours on high. ENJOY! 

NOTE: For me personally I freeze 2/3 of this recipe in individually portioned sized glass containers so that I can later heat up in the oven or microwave. That way I don't get sick of eating a bunch of leftovers for lunch and dinner all week long.