I’m a huge fan of the FitFluential blog. Not only do they post awesome stories, but from time to time they gather up their favorite recipes and share them.
Last week Slow Cooker Buffalo Chicken Chili (And More Slow Cooker Recipes) caught my eye so I immediately saved the recipe off to try. One of my friends tried it last week and told me it was “amazing”. As I started planning meals for the week I knew it needed to be top on the list.
This recipe was hands down a hit in our house! We tried it in a bowl with a little bit of cheese & also with tortilla chips. Both ways were delicious.
It was good timing for FitFluential to post it because I have a chili cook off coming in a few weeks and was looking for a few new recipes to try.
I made three slight changes to the recipe.
- All canned goods I bought were low sodium. I hate, hate, hate how much sodium is in things so when it comes to canned or processed I try and stick to the lower end.
- Instead of browning the meat ahead of time I let it all cook together in the crock pot.
- The recipe called for 6 hours in the crock pot, but with not browning the meat ahead of time I went ahead and let it cook for around 9 hours while we were at work.
Recipe Nutrition Breakdown
Breakdown using the Calorie Count Recipe Analyzing Tool
Honestly I would lean more towards the 8 on this. It made a lot of chili and with both my husband and I having two bowls we have plenty left over!
Calories Per Serving: 331 Calories | 37 Calories From Fat
Sodium: 420mg – 18% DV.
I substituted all canned items for “low sodium” so this would drop a little bit.
Cholesterol: 50mg – 17% DV
Total Carbs: 40.9g -14% DV
Ratings (Out of 5 Stars)
Would I Make it Again: Hands down, yes!
Kid Friendly: Not really unless you have a kid really into spicy food. It does have a little kick.
Things I Would Change Next Time: My husband suggested using diced up chicken instead of ground chicken next time. It might be worth a try as the ground chicken really did shred into little pieces.