Buff Chick Chili

Serves 8-10

3 large chicken breasts

2 large carrots, peeled and finely chopped
1 large onion, chopped
4 celery sticks finely chopped
Salt and freshly ground black pepper
3 cans chicken stock
1 cup of your favorite hot sauce (Julie uses her family favorite, Cookies hot buffalo wing sauce)
1 can tomato sauce
1 sack tortilla chips
Blue cheese, crumbled

Place chicken breasts in a Crockpot with 1 can chicken stock and 2 cups water. Cook on high
until the chicken is cooked. Let chicken cool, then shred. Discard cooking liquid. Mix shredded
chicken and 1/2 cup of the hot sauce in a pan lightly browning it for 5 minutes. Return chicken to
the Crockpot and add carrots, onion, celery remaining hot sauce, chicken stock, and tomato
sauce. Season with salt and pepper and cook on high for another 3-4 hours.

Serve with blue cheese tortilla chips: Preheat broiler and spread tortilla chips out on a baking
sheet. Top with crumbled blue cheese and place under broiler for 2-3 minutes. Watch carefully
as they burn easily.