This is a Crock of ... Buffalo Chicken Soup

Well I set out to make Buffalo Chicken Chili and turns out my family thinks I should call it soup! Always willing to try a quick "dump and run" dinner in the crock pot, perhaps this one would have turned out more chili-like if I had given it some tlc. So whether you want to make soup, stew or chili with a twist, try this Buffalo Chicken recipe.

INGREDIENTS: 

• 3 C cooked diced or shredded chicken
• 1 C diced carrot
• 1 C diced celery
• 1 C diced yellow onion
• 1 TBSP chopped garlic
• 1 TBSP smoked paprika
• 1 Bay leaf
• 2 C Chicken Stock
• 1/2 C hot sauce (use more or less depending upon how spicey you like it)
• 1 1/3 C Marinara or Tomato Sauce (1 15oz can)
• 1 1/3 C diced tomatoes(or crushed)(1 15 oz can)
• 1 15 oz can black beans
• Salt and pepper to taste
• Your choice of crumbled blue cheese or other shredded cheese for garnish

DIRECTIONS:  Like I said at the beginning, I literally dumped all these ingredients into my crock pot, mixed it thoroughly, and set the crock pot on a low setting and left it for 8 hours.

You could saute your vegetables on medium heat in a pot on the stove in 1 TBSP olive oil for 5-8 minutes.  Deglaze that pan with some of the stock, and then combine every thing in the crock pot, and simmer it on medium heat for a few hours.

When the flavors have come together, top each serving with crumbled blue cheese and some tortilla chips on the side.

Makes 6 servings of a quick and easy dinner or some great game-day food.