partially prepped V

slow cooker buffalo chicken chili + my early prime day picks!

My partially prepped series—where I share easy, nourishing recipes that can be prepped the night or morning before, then finished up before dinner time—was made to make your weeknights a little less stressful. I know traditional meal prep isn’t for everyone, and this is one way you can still do a little bit of prep without fully cooking meals ahead of time. My most recent edition is PERFECT for football Sunday 🏈

If you missed it, check out my previous Partially Prepped recipes:

• chipotle mango steak tacos with mango corn salsa

• baked feta, chicken and roasted veggie pasta

• sheet pan salmon with roasted potatoes, artichokes, and yogurt sauce

• one-pan tuscan inspired chicken and rice

There’s instructions below for prepping ahead & cooking later, making all at once, and stovetop instructions for anyone who doesn’t have access to a slow cooker! (If you’re looking to get a slow cooker, there are some on sale now for Prime Day!). Grab the full recipe here or keep scrolling!

SLOW COOKER BUFFALO CHICKEN CHILI

INGREDIENTS

• 2 lbs boneless skinless chicken breast

• 1 1/2 tsp kosher salt, plus additional to taste

• 1/2 tsp black pepper

• 1/2 cup buffalo sauce (I love this one, can reduce amount for less spice)

• 1 yellow onion, diced

• 1 red bell pepper, cored & diced

• 1 jalapeño pepper, seeded & diced (optional)

• 4 garlic cloves, peeled & minced

• 2 1/2 cups chicken broth

• 15 oz can corn, drained

• 15 oz can diced tomatoes

• 8 oz cream cheese (can sub dairy-free cream cheese)

• thinly sliced green onions, for topping

  TO PREP AHEAD

1. Add the chicken breast, salt, pepper, and buffalo sauce to a large container with a lid or storage bag. Mix well to coat the chicken in the sauce and spices. Seal and set aside.

2. Dice the onion, bell pepper, jalapeño pepper, and garlic and transfer to a separate sealed container with a lid or storage bag. Set the chicken and the veggies in the refrigerator until continuing on to step 3, up to 2 days.

3. Remove the chicken and veggies from the refrigerator and transfer to an empty 6-quart slow cooker. Cover with the broth, corn, and diced tomatoes. Stir to evenly mix, then cover and cook on low for 8 hours or high for 5 hours.

4. Remove the cooked chicken from the slow cooker and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the slow cooker.

5. Stir in the cream cheese until melted down and incorporated into the chili. Salt to taste, then leave on the warm setting until serving with sliced green onion on top.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. Reheat in a microwave safe bowl, or in a small saucepan on the stove over low heat.

TO MAKE IT AT ONCE

1. Add the chicken, salt, pepper, and buffalo sauce to an empty 6-quart slow cooker. Mix to coat, then add in the diced onion, bell pepper, jalapeño pepper, and garlic.

2. Cover everything with the broth, corn, and diced tomatoes. Stir to evenly mix, then cover and cook on low for 8 hours or high for 5 hours.

3. Remove the cooked chicken from the slow cooker and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the slow cooker.

4. Stir in the cream cheese until melted down and incorporated into the chili. Leave on the warm setting until serving with sliced green onion on top.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. Reheat in a microwave safe bowl, or in a small saucepan on the stove over low heat.

TO MAKE ON THE STOVETOP

1. Heat 2 tablespoons of oil over medium heat in a large pot or dutch oven. Add the diced onion, bell pepper, and jalapeño pepper and cook, stirring occasionally until softened, 5 to 7 minutes. Add the minced garlic, salt, and pepper and continue cooking for another minute.

2. Pour in the chicken broth, corn, diced tomatoes, and buffalo sauce and bring to a boil. Place the chicken into the liquid. If the chicken is not completely covered, add additional broth or water until covered.

3. Cover the pot and simmer until the chicken is fully cooked at an internal temperature of 165 degrees F, about 15 minutes. Remove the chicken from the pot and shred (note: for easy shredding, add to a mixing bowl and use your electric mixer!). Add back to the pot.

4. Stir in the cream cheese until melted down and incorporated into the chili. Simmer on low until serving with sliced green onion on top.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. Reheat in a microwave safe bowl, or in a small saucepan on the stove over low heat.

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Tap here for more!

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🥣 90-minute timer meal prep

🍳 make this new egg muffin flavor for breakfast

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!

Much love,

Jenn