Slow Cooker Buffalo Chicken Chili is packed with flavor, but low in calories! Healthy, delicious and easy to make? Sign me up! This simple crock pot chili recipe only takes 15 minutes of prep time, then the slow cooker does the rest of the work! You're going to seriously impress your family and friends with this new spin on chili!
Add the olive oil to a large skillet on the stove over medium heat.
Once the oil is hot, add the onion, jalapeño, garlic, carrots and celery.
Cook 5-7 minutes, then add the ground chicken and cook through.
In the meantime add the buffalo sauce, tomato sauce, cannellini beans and diced tomatoes with green chilies to a slow cooker set to low.
Add the ground chicken mixture to the slow cooker, then add the chili powder, cumin, paprika, cayenne pepper, red pepper flakes, black pepper and kosher salt.
Mix everything together, then cook on low for 6-8 hours, or cook on high for 3-4 hours.
Serve it with your choice of toppings.
Notes
If cannellini beans can't be found, great northern or white navy beans can be used in it's place.
Leftover chili can be frozen for up to 4 months. Allow the chili to cool in the refrigerator before placing in a freezer safe bag and transferring to the freezer.
To make this recipe low carb, omit the cannellini beans. When the beans are omitted, this recipe is 7 net carbs per serving.
To make this recipe whole30 compliant, use a whole 30 approved buffalo sauce, such as Tabasco brand and omit the cannellini beans.