2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
2 medium carrots, chopped (1 cup)
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) black beans, drained, rinsed
1 cup chicken broth
1 Tbsp cilantro, chopped
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup Buffalo wing sauce (more or less to taste)
Crumbled blue cheese, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except Buffalo wing sauce and cheese.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in Buffalo wing sauce into chili. Sprinkle individual servings with blue cheese.
Serve with rice or tortillas.