Buffalo Chicken Chili {Instant Pot or Slow Cooker!}

Step 1

Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.

Step 2

Transfer to a large slow cooker along with beans, diced tomatoes, Frank's red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.

Step 3

Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Step 4

Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank's red hot sauce and diced tomatoes. Do not stir!

Step 5

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.

Step 6

To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

Step 7

Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.

Step 8

Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)