Buffalo Chicken Chili w/ Blue Cheese Garlic Bread
This chili has the buffalo wing flavor, combined with healthy ingredients like carrots and celery. Adding blue cheese to the chili and the garlic bread completes the dish and gives you an authentic buffalo wing feel without the mess- or the fat!
Ingredients
- 3 chicken breasts boneless and skinless
- 2 cups water
- 3 14.5 oz cans chicken stock
- 3 large carrots chopped
- 4 celery ribs chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 cup Buffalo wing sauce such as Frank's Redhot
- 1 15 oz can diced tomatoes
- 2 tbsp tomato paste
- salt & pepper to taste
- 1 medium loaf French bread
- 1/3 cup butter melted
- 4 cloves garlic minced
- garlic powder
- ground black pepper
- 1/2 cup blue cheese
Instructions
- Place chicken breasts, 1 can of chicken stock and 2 cups water in a crock pot. Cook on high until chicken is cooked through (about 1-1.5 hours).
- Drain cooking liquid and shred the chicken.
- Add the chicken and 1/2 cup of buffalo sauce to a large saucepan and brown over high heat (about 5 minutes).
- Place the chicken back into the crock pot, making sure to scrape off any brown bits that remain on the pan.
- Add the remaining chicken stock, 1/2 cup buffalo sauce, celery, onion, carrots, garlic, tomatoes and paste.
- Stir until well mixed, then season to taste with salt and pepper. Cook on high for 3-4 hours.
- Once the chili is ready, preheat the oven to 425F for the bread.
- Slice the bread into 3/4" slices, coat with melted butter, then sprinkle with garlic, garlic powder, black pepper and blue cheese.
- Bake at 425F until cheese is melted and begins to brown (about 10 minutes). Serve with a bowl of the chili.
Notes
If you want your chili to be a bit thicker, use more tomato paste and/or add a bit of cornstarch dissolved in equal parts water