10 Reviews

I substituted chicken breasts because I don't care for dark meat, but otherwise made this exactly as written. It was different but good- like a warm bowl of melty buffalo wings! I ate the left overs over lettuce and veggies w/ blue cheese dressing as a taco salad of sorts.

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Gabri February 03, 2009

Wow, surprisingly good! :) I too used chicken breasts that I put in whole and shredded them near the end of the cooking. I topped with sour cream, cheese, and green onions. Really good and mild flavor - even my 3 year old tried this! Thanks for sharing.

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megs_ November 26, 2013

Delish! I used 1/2 cup buffalo sauce, added some salt, and cooked on high for 2 1/2 hours. So good!

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PumpKIM December 09, 2010

This is a good chili recipe, but not a great dish for us. I added only about 1.5 # chicken breast because that is what I had. The only other changes were adding a whole cup wing sauce because we like the extra kick and I added some garlic powder and hot sauce while it was cooking. The flavors are good, but I was not thrilled with it.

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chemonurse93 September 05, 2009

Excellent! I use chicken breast instead of thighs and turned out great.

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eonrite June 10, 2009

More a soup than a chili, the dish was altogether delicious. My one change was related to the chicken using 1 1/2 pounds chicken breasts as which was the right portion for me. Skipped the blue cheese as I had none as this was a last minute decision and I only know one play that sells the soy version. The celery and carrots were a great addition. Thanks Lainey!

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justcallmetoni April 17, 2009

We loved it! We made a few variations to the recipe: chicken thighs (whole, and were falling off the bone and so tender at the end of cooking!); no celery so added extra carrot, spring onion and used celery salt (rather than salt); used two cans of 400 g chopped tomatoes; used small can of chickpeas and standard size of cannelini (hard to get black beans in NZ); used 2 tsp chipotle chili powder. as i did not have buffalo wing sauce, i added about 2-3 tsp of chilli garlic sauce and served over potatoes baked in the oven with ranch dressing....so good! And we have enough left over for dinner tonight! Thanks

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KiwiYank February 26, 2009

This was quite delicious, though I strayed a little from the recipe as written. I only had 1 lb of chicken, so I added an extra can of black beans and ended up using Rotel with green chilis as that was all the canned tomatoes I had. I served this topped with crumbled tortilla chips and shredded jack cheese, my preference over blue cheese. A wonderful chili, quite unlike any other I've had. Thanks for the keeper recipe Lainey6605! Made for TAG IT RED, Feb 2009.

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FloridaNative February 10, 2009

Whoever invented "buffalo" anything is a hero in my book lol! This was a great soup. I'm always looking for different crock pot recipes and this one fit the bill. I did leave out the crumbled blue cheese due to personal preference. Oh, and also used boneless skinless chicken breasts because i always have them on hand. Thanks so much for posting this tasty soup!

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Shelby Jo February 09, 2009

This was quite good. I like the addition of the black beans, something I might not have thought to put in. I ran out of diced tomatoes, so I used a can of crushed, and that worked out fine. I think this would freeze well, and I am certainly going to make it again. Thanks for posting.

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InkysChef January 27, 2009
Crock Pot Buffalo Chicken Chili