By Lainey6605 on January 16, 2009
Photo by justcallmetoni
Photo by justcallmetoni
"This recipe is from a Pillsbury Slow Cooker cookbook. If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne)."
Serving Size: 1 (496 g)
Servings Per Recipe: 6
"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."
"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."
"Delish! I used 1/2 cup buffalo sauce, added some salt, and cooked on high for 2 1/2 hours. So good!"
"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."
"Excellent! I use chicken breast instead of thighs and turned out great."
"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!"
"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"
"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."
"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!"
"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."