#CrockpotWednesday: Slow Cooker Buffalo Chicken Chili

A little something spicy, and maybe a bit crazy, from the Coach Fabris family:

Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.

PREP TIME 15 Minutes, TOTAL TIME 8 Hr 15 Minutes, SERVINGS 6

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar)

Crumbled blue cheese, if desired

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

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