weeknight cooking

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- JESSICA D'AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

SLOW-COOKER BUFFALO CHICKEN CHILI

ACTIVE: 25 min l TOTAL: 6 hr 25 min l SERVES: 4 to 6

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons chili powder
• Kosher salt and freshly ground pepper
• 2 14.5-ounce cans pinto beans, drained and rinsed
• 1 14.5-ounce can fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• ⅔ cup Buffalo sauce, such as Frank’s RedHot
• 1½ pounds skinless, boneless chicken breasts
• 3 ounces cream cheese
• Thawed frozen fire-roasted corn, sliced scallions, crumbled blue cheese, shredded pepper jack cheese and crushed tortilla chips, for topping

1. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the garlic and cook until softened, 30 seconds to 1 minute. Stir in the chili powder, ½ teaspoon salt and a few grinds of pepper and cook, stirring, until the spices are toasted, about 2 minutes.

2. Transfer the mixture to a 6- to 8-quart slow cooker along with the pinto beans, tomatoes, chicken broth and Buffalo sauce. Mix to combine. Add the chicken breasts, making sure they are submerged in the liquid. Cover and cook on low until the chicken is very tender, 6 to 7 hours.

3. Using 2 forks, shred the chicken in the slow cooker. Cut the cream cheese into small cubes and add to the slow cooker. Stir until the cream cheese melts completely. Season with salt and pepper. Divide among bowls and serve with assorted toppings.