Buffalo Chicken Chili (Stovetop, Crockpot, and Instant Pot)

Stovetop:

1. Set a large 6 quart pot over medium heat. Add the olive oil, onions, and garlic. Salt and pepper generously. Then sauté for 2-3 minutes. Next add the celery and carrots. Stir and sauté another 3-5 minutes to soften.
2. Place the whole chicken pieces in the pot. Add in the beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup of sauce. If you are nervous about the heat level, start with ½ cup, and use mild green chiles as well. (You can also add more Frank’s RedHot later.)
3. Cover and simmer for 20-25 minutes, stirring every 5 minutes, so the beans don’t stick to the bottom.
4. Once the chicken is cooked through, remove the chicken pieces with tongs and use two forks to shred into bite-size chunks. Place the shredded chicken back into the chili. Stir to combine.
5. Simmer another 10-15 minutes, stirring regularly. Serve warm, with sour cream, cheese, and scallions.

Crockpot:

1. Set a large skillet over medium heat. Add the olive oil, onions, and garlic. Salt and pepper generously. Then sauté for 2-3 minutes. Next add the celery and carrots. Stir and sauté another 3-5 minutes to soften.
2. Move the veggies to a large 6 quart slow cooker. Place the whole chicken pieces in the crock. Add in the beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup sauce. If you are nervous about the heat level, start with ½ cup, and use mild green chiles as well. (You can also add more Frank’s RedHot later.)
3. Cover the crock pot and set on LOW for 5-6 hours, or on HIGH for 2-3 hours.
4. Once the chicken is cooked through, remove the chicken pieces with tongs and use two forks to shred into bite-size chunks. Place the shredded chicken back into the slow cooker. Stir to combine.
5. Simmer another 10-15 minutes. Serve warm, with sour cream, cheese, and scallions.

Instant Pot:

1. Pull out a large 6 quart Instant Pot and set to Sauté. Add the olive oil, onions, and garlic. Salt and pepper generously. Then sauté for 2-3 minutes. Next add the celery and carrots. Stir and sauté another 3-5 minutes to soften.
2. Place the whole chicken pieces in the pot. Add in the beans, crushed tomatoes, green chiles, and cayenne pepper sauce. If you like a lot of spice, use 1 cup sauce. If you are nervous about the heat level, start with ½ cup, and use mild green chiles as well. (You can also add more Frank’s RedHot later.)
3. Lock the lid into place and set on Pressure Cook High for 15 minutes Then perform a Quick Release. Once the valve button drops it is safe to open the pot.
4. Remove the chicken pieces with tongs and use two forks to shred into bite-size chunks. Place the shredded chicken back into the slow cooker. Stir to combine.
5. Simmer another 10-15 minutes on the Sauté setting. Serve warm, with sour cream, cheese, and scallions.