I can’t quite decide the best part about this recipe. It’s a crock pot entree that is as simple as it should be: dump, stir and put a lid on it. The chili really does has all the delicious heat and flavor of Buffalo wings, minus the messy fingers required to eat them. Lastly, it’s a guilt-free paleo meal that’s gluten, grain and dairy-free. My family loved it and it couldn’t have been easier to make on a busy weekday evening.
Juli Bauer from PaleOMG is one of my favorite paleo bloggers, and she didn’t disappoint with this one. While the base chili itself is delicious, it was even better topped off with a little diced avocado and a drizzle of Tessamae ranch dressing. The latter is my favorite brand of dressing, made without any gluten, dairy and sugar. I get mine at Whole Foods; if you don’t have access or prefer a different kind, I’d suggest any clean ranch or blue cheese dressing. The tang and coolness of the ranch really counterbalances the spice of the chili.
This would taste just as delicious made with ground turkey as with chicken. If you don’t like things as spicy, start with 1/4 cup hot sauce as opposed to 1/2 cup.
Crock Pot Buffalo Chicken Chili
adapted from PaleOMG
1 lb. ground chicken
1 sweet potato, peeled and diced
2 carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
3 minced garlic cloves
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. salt
1 cup tomato sauce
1 cup canned diced tomatoes (undrained)
½ cup hot sauce (I used Frank’s Red Hot Sauce)
½ cup organic chicken or beef broth
garnishes of choice: minced green onions, minced cilantro, diced avocado, Tessamae or other ranch dressing, shredded sharp cheddar cheese
Combine all ingredients in a crock pot and stir to mix well. Cover and cook on low for 8 hours. Taste for seasoning and served with garnishes of choice.