Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.
Store: Refrigerate in an airtight container for up to 5 days.
Freezer Meal: In a gallon size Ziplock bag, add all ingredients finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months.
If cooking in Instant Pot, pressure cook on High from frozen for 30 minutes with Quick Release.
If cooking in slow cooker, you would have to sauté onion, garlic, carrots and celery before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker and cook for 4 hours on High or 8 hours on Low. Garnish and serve.
Please note this is large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 quart Instant Pot freeze the bag standing upright, then it fits and lid will close.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Chicken thighs would be great as they are more fatty.
Also if cooking from fresh in Instant Pot, tomatoes might leak to the bottom and “burn” message might display. If so, add 1/2 cup water, don’t stir and keep cooking. Also if it displays again (IP can be finicky), just let a bit pressure out and “burn” message should be gone.
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