Friday, November 13, 2020

Slow Cooker Buffalo Chicken Chilli Bowl

Slow Cooker Buffalo Chicken Chilli Bowl

There are few things that are more comforting than bowl food. Something warm that you can carry with you to any room or location is key this time of year when a fuzzy blanket and something good on Netflix is almost a requirement every evening you spend at home.

I love this recipe for any time, but it would also be great for game day parties too! It's a nice departure from traditional wings, but still packs that familiar punch of buffalo sauce. What I love most about this dish is that it can sit in the crockpot on the warm setting for ages, so it's the kind of food you can put on and leave for people to have seconds and thirds if their hearts desire until it runs out. If it does start to get dry at all because you've left it warming for a while, just add some more chicken stock and/or a top up of buffalo sauce. 

Slow Cooker Buffalo Chicken Chilli Bowl

You really can't mess this up... The chicken is cooked before it goes in the pot, so there's no worry about the temperature. If you prefer, you can totally use pre-cooked chicken which makes the process a lot faster and easier. Slow cookers are different here in the UK than they are back home, so if you're in the USA, you can probably cook this for longer in your slow cooker, but there's no danger of ending up with raw meat, so all you really need is for this to get hot and the cheese to melt. My final note on this recipe is to not get too hung up on the measurements... This is just a guide. You can use as much or as little of each ingredient as you like as long as there's enough liquid to prevent it burning. If you prefer a different type of cheese, go for it. If you'd like to add chopped peppers, that would probably be nice too... As I write this, I can't stop thinking that some cubed halloumi could work in this chilli and I might try that myself next time. This is your roadmap, but please feel free to get creative and use your imagination. Also, this makes pretty great leftovers too - just leave it to cool before storing in the fridge in a sealed container and microwave it or warm it up on the hob when you're ready.

Buffalo Chicken Chilli with White Rice Close-up

400g of chicken breasts, cut into bitesized pieces
1-2 tablespoons regular olive oil
Salt & pepper
1 can of cannellini beans (or white beans of your choice), drained & rinsed
1 can of red kidney beans, drained & rinsed
200g sweetcorn, drained
150ml buffalo wings sauce (I like Frank's Red Hot Buffalo Wings Sauce)
250ml strong chicken stock
1 teaspoon ground cumin
350g mild cheddar cheese, shredded
White rice and/or tortilla chips for serving (optional)

1. Heat the oil in a frying pan over medium-high heat. Add the chicken pieces, season with salt & pepper and stir occasionally until they are cooked through. When they're fully cooked, add the pieces to your crockpot.

2. Add both types of beans, the corn and the cumin and stir a bit.

3. Pour over the buffalo sauce. If you're using a bottle as suggested above, fill it halfway with water, put the lid on and shake it before pouring it in the crockpot. If you're using homemade, you want about 75ml of water to swish the remains out of your measuring cup.

4. Finish by sprinkling the cheddar cheese over the whole lot. Put the lid on the crockpot and cook on high for 2 hours. If you are cooking for longer, you could do low for 4 hours or simply put the crockpot on warm to keep the chilli hot until you're ready to serve.

5. Cook your chosen white rice according to packet instructions. When you're ready to serve, prepare bowls with the desired amount of rice, topped with the buffalo chicken chilli and serve hot.

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