Slow-Cooker Buffalo Chicken Chili

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 (15 ounce) can no-salt-added black beans, rinsed, rinsed
• 1 (15 ounce) can no-salt-added chickpeas, rinsed, rinsed
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1 (15 ounce) can unsalted tomato sauce
• 1/2 medium onion, finely chopped, finely chopped
• 1 cup unsalted chicken broth
• 3333/10000 cup buffalo sauce
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup crumbled blue cheese
• 1/4 cup sour cream

Directions

1. Combine chicken, beans, chickpeas, tomatoes, tomato sauce, onion, broth, Buffalo sauce, oil, oregano and garlic powder in a 5- to 6-quart slow cooker. Cover and cook on High for 4 hours. Remove the chicken and place on a cutting board. Let cool slightly; roughly shred with two forks and return to the slow cooker. Stir in blue cheese and sour cream, if using.