Buffalo Chicken Chili (Slow Cooker) by Sara Coreya

1 T extra virgin olive oil
1 1/2 pounds all white meat ground chicken breast
1 (19 oz) can white kidney beans, drained and rinsed
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs of celery, finely chopped
5 large cloves garlic, chopped
1 T smoked paprika (I used chipotle chili powder for the contest.)
1 bay leaf
salt and pepper
1 cup chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used 1/4 cup Frank's Red Hot. Being from Buffalo, NY, I have to use Franks. Thats what is used for the original Buffalo Chicken Wing.)
1 (28 oz) can diced tomatoes

Place a large pot over med high heat and add EVOO. Once the pot is hot, add the ground chicken. Brown it and use a wooden spoon to break it up into small pieces, about 5-6 minutes until browned.

Add the carrot, onion, celery, garlic, paprika or chili powder, bay leaf, and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Remove mixture to slow cooker.

Add the chicken stock to pan and scrape up any brown bits on the bottom of the pot. Remove to slow cooker. Add hot sauce, tomatoes and beans to the slow cooker and stir to combine. It will seem like there is not enough liquid, but as it cooks in the slow cooker, liquid will develop.

(After about 3 hours, I added a couple glugs of blue cheese dressing and stirred to mix.)

Cook on low for 4-6 hours.

Serve with a bit of crumbly blue cheese on top. Yum!