When I saw this recipe it reminded me so much of the buffalo chicken dip I made for a friend's girls night in and I had to try it. Now as soon as I put it on my menu for the week I knew that my husband wouldn't like it. But there are quite a few recipes that I pass on because my husband won't like it. So while doing this challenge I figured why not try a recipe I wanted to eat. Something just for me. And this definitely was that recipe.
I was right. The hubs decided to order a pizza instead of trying a bite of this chili but I enjoyed a huge bowl. It was spicy, flavorful and creamy. I added greek yogurt and frozen corn kernels instead of the original recipe's creamed corn, and I also included some mozzerella cheese to the mix at the end for some added creaminess. I think I might try this again and add more chicken and some cream cheese to the mix . But I'll wait till I have my girlfriends over so my husband won't have to order another pizza.
Inspiration: Taste & See
Buffalo Chicken Chili
- 2 frozen chicken breasts
- 1/2 bottle Franks red hot sauce
- 1 cup corn
- 1 medium onion, chopped
- 1 cup salsa
- 2 cans tomato sauce
- 1 can beans of your choice (I used pinto)
- 1 can diced green chilies
- 1/2 cup plain greek yogurt
- 1 cup shredded light mozzarella cheese
Add all ingredients except yogurt and cheese to the slow cooker and cook on low for 8 hours. Take chicken out and shred, add back in and include greek yogurt and cheese to the chili. Stir well and let cook another 15-30 minutes.
Serve with celery, a nice baguette, tortilla chips or anything else you might have on hand. I enjoyed using my celery as a spoon to eat my bowl. Kept me away from the extra carbs...
Serves 6 | 5 WW+ Points