This is actually a meal Made By My Man! Last night he decided it was his turn to throw something together in the crockpot, and I must say… he did a great job!
In our house, Daddy is the weekend breakfast cook. Like a short-order chef, he thrives on making whatever you could possibly want… fun for us, and fun for him!!
He doesn’t usually get to make dinner though (ummm… that’s my department!) so this was a fun treat!
We had some chicken leftover in the fridge, so that’s what he used and you can use. Or you can use raw chicken… either way will work and taste great!
(Our leftover chicken was actually some thighs I had cooked in the slow cooker with a bottle of Franks Buffalo Sauce. We had half the chicken left, so about 2 breasts worth and 1/2 a bottle of sauce for this chili. Use however much you’d like though!)
- 2 chicken breasts (cooked & shredded or raw & whole)
- 1/2 bottle Frank's Buffalo Sauce
- 1 (15.5oz) can beans (garbanzo, black, pinto, whatever!)
- 1 large sweet onion, chopped
- 2 (15oz) cans tomato sauce
- 1 can cream-style corn
- 1 cup salsa
- 2 jalapeños, chopped (seeds left in if you like the heat!)
Dump everything into the crockpot & stir well. Cook on low 8-10 hours. If your chicken is raw when you put it in, take it out after about 8 hours, shred it up and then stir it back in to the chili.
Serve with shredded cheese, sour cream if you'd like, and lots of crackers and celery!