Buffalo Chicken Chili and French Onion Soup | FairfieldMoms

When will it be getting warmer out?? What a tease we had a few weeks ago with weather in the 50’s. This cold just makes you want to have soup and chili and stay in on the couch. So that is exactly what we are doing!

Slow Cooker Buffalo Chicken Chili

  • 1 pound ground chicken
  • 1 white sweet potato, peeled and diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup tomato sauce
  • 1 cup diced tomatoes (canned, not drained)
  • 1/2 cup hot sauce (I used Frank’s Red Hot Sauce)
  • 1/2 cup Beef broth

For garnish

  • sliced avocado
  • sliced green onions
  • fresh lime wedges (optional)


  1. This may get confusing, so good luck.
  2. Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
  3. Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
  4. Garnish with avocado and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!

This French Onion Soup is not Paleo or Keto but so good I had to share. I got the recipe from our friend Kelsey after she made us some. I think it was the gruyere cheese melted over the Trader Joe’s Baguette that made me obsessed! This recipe below and at the link calls for the crockpot but takes 13 hours so I liked the stove top recipe better. and quicker. I doubled the recipe to have enough for the whole week!

Crockpot French Onion Soup with Cheesy French Toast


  • 6 tablespoons butter cubed
  • 4 sweet onions thinly sliced
  • 2 cloves garlic minced or grated
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons flour
  • 1 cup of your favorite beer OR red wine
  • 2 quarts beef broth
  • 2 leaves bay
  • 3-4 fresh thyme sprigs + more for serving
  • large pinch of pepper


    • 2 eggs
    • 3/4 cup milk
    • 1/4 cup grated parmesan cheese
    • pinch of salt + pepper
    • 6-8 slices thick cut french bread
    • 2 tablespoons butter
    • 8 ounces gruyere cheese shredded


-Heat a large heavy bottomed soup pot over medium-high heat and add the butter. Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened. Add the Worcestershire sauce and let it cook into the onions. Continue to slowly cook the onions until they are golden brown and caramelized, about 10-15 minutes.

-Once the onions have caramelized, add the garlic and cook 30 seconds, then stir the flour into the onions and add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook over low heat for 30 minutes or until ready to serve. Taste and season with salt + pepper if needed. Continue with the french toast as directed above

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