Description
A hearty and spicy keto-friendly chili made with buffalo chicken in a crockpot.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 cup chicken broth
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Place chicken breasts in the crockpot.
- Add buffalo sauce, ranch dressing, chicken broth, celery, onion, garlic, paprika, cumin, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours.
- Shred the chicken using two forks.
- Stir well and cook for an additional 30 minutes.
- Serve topped with cheddar cheese and green onions.
Notes
- Adjust buffalo sauce for desired spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American