2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle (I used 6 -8 oz.) of Frank's Buffalo Sauce
1 (15.5oz) can (I used 2) beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15oz) cans tomato sauce
1 can cream-style corn
1 cup salsa
2 jalapenos, chopped (seeds left in if you like the heat!)
I added cornstarch mixed with cold water to thicken it.
Dump everything into the crockpot & stir well. Cook on low 8-10 hours. If your chicken is raw when you put it in, take it out after about 8 hours, shred it up and then stir it back in to the chili.
Serve with shredded cheese, sour cream if you'd like, and lots of crackers and celery!
RECIPE FROM: www.sweetannas.com Andrew's Slow Cooker Buffalo Chicken Chili Recipe