Crock Pot Buffalo Chicken Chili

My obsession with buffalo chicken continues....

Ingredients:

1-2 pound Whole chicken (or substitute chicken breasts)

2 Tablespoons chili powder

1 Tablespoon oregano

1 Tablespoon coriander

1 Tablespoon pepper

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon paprika

1 Teaspoon cumin

1 Tablespoon salt

Pinch of red pepper flakes

1.5 cup Frank's Red Hot

2.5 Cups Chicken broth

1 piece of celery, chopped

1/4 medium onion, chopped

4 Cloves of garlic, chopped

1 Can kidney beans

1 Can white beans

Cilantro

Blue cheese

Combine all the spices (chili powder, oregano, coriander, pepper, garlic powder, onion powder, paprika, cumin, salt, pepper flakes) in a small bowl.  Sprinkle over the entire chicken.  Place the chicken in the crock pot with the onion, celery, garlic, and chicken broth. Add 1 cup of Frank's red hot to the crock pot and save the other 1/2 cup for later.  Cook on low for 8 hours. 

Now comes the tricky part...removing all those pesky bones...which is why next time I may sacrifice some flavor and use boneless chicken breasts! I scooped out the whole chicken and put it in a big bowl. From there I removed the meat and put it back in the crock pot. (I also gave a warning to everyone before eating about looking out for bones, yikes!).  Next I poured the contents of the crock pot into a big pot. I skimmed off some of the fat that covered the top layer. Add the two cans of beans and the 1/2 Frank's.  Let it simmer for about 15 minutes, just long enough to heat through the beans.  Top your bowl with some cilantro and blue cheese. But of course you cant have chili without cornbread ~ So I whipped up Trader Joe's cornbread mix because it is the most delicious cornbread mix I've found!