If you have been following me for a while, you may know that I do not like to eat soup in warm weather, but now that cooler weather is here, it is a staple. Another staple is my slow cooker...I literally can not live without it! It is great for working moms because it allows you to set it and forget it until dinner time.
One of my favorite comfort food meals to make in the slow cooker is chili. Today I am sharing a twist on ordinary chili with a Buffalo Chicken Chili recipe.
2 cans of white kidney beans
1 bag of frozen yellow corn
1 can of diced tomatoes (with or without green chilies)
1 lb of chicken breasts
1 pkg of taco seasoning
1 c. water
1 c. of hot sauce (I used Frank's)
Salt and pepper to taste
Sour cream (for garnish)
Layer the chicken breasts in the bottom of the slow cooker and add in the other ingredients on top.
Don't forget to add the secret ingredient!
Cook on Low for 8 hours. Use a fork to shred the chicken in the slow cooker and mix the chili so the flavors are blended.
Garnish with a dollop of sour cream and serve with a side of cornbread muffins.
If you like spicy foods, be sure to check out my Buffalo Chicken dip too!