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Buffalo Chicken Chili
Shredded Crock Pot Chicken or use a rotisserie chicken. In a large pot over medium heat, heat oil and sauté garlic. Add
chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes. Add in
chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes. Taste and adjust spices as desired. Garnish and serve hot.
To make in the Instant Pot:
Add all ingredients into Instant Pot.
Put on high pressure for 20 minutes.
Shred chicken with two forks.
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