Name: Crockpot Buffalo Chicken Chili
Prep time: 15 min
Cook time: 210 min
Ingredients: 2 15 oz. cans great northern beans or Cannellini beans, drained and rinsed; 2 14.5 oz. cans fire roasted diced tomatoes with garlic; 1 cup frozen chopped yellow onion; 1 red bell pepper, chopped; 1/4 cup buffalo style hot sauce (such as frank's red hot); 2 tbsp chili powder; 2 tsp garlic powder; 1 1/2 lbs. boneless, skinless chicken thighs; 1 cup plain whole milk, strained (greek style) yogurt; 1 1/2 tbsp ranch dressing mix; 6 oz cream cheese, softened and cubed; 1/2 cup thinly sliced scallions; tortilla chips for serving (optional)

Crockpot Buffalo Chicken Chili

Amanda Stanfield

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Prep Time 15

Cook Time 3 30

Servings 8 servings

Ingredients

2 15 oz. cans great northern beans or Cannellini beans, drained and rinsed
2 14.5 oz. cans fire roasted diced tomatoes with garlic
1 cup frozen chopped yellow onion
1 red bell pepper, chopped
1/4 cup buffalo style hot sauce (such as frank's red hot)
2 tbsp chili powder
2 tsp garlic powder
1 1/2 lbs. boneless, skinless chicken thighs
1 cup plain whole milk, strained (greek style) yogurt
1 1/2 tbsp ranch dressing mix
6 oz cream cheese, softened and cubed
1/2 cup thinly sliced scallions
tortilla chips for serving (optional)

Instructions

Gather all ingredients.
In a 6-quart slow cooker, stir together beans, diced tomatoes with garlic, onion, bell pepper, hot sauce, chili powder, and garlic powder; nestle chicken in bean mixture.
Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.
Meanwhile, stir together yogurt and ranch dressing mix in a small bowl until smooth. Cover and refrigerate until ready to serve.
Remove chicken from slow cooker and shred it using two forks.
Return shredded chicken to slow cooker. Stir in cream cheese until smooth and well combined. Cover and cook on HIGH until warmed through, about 30 minutes.
Serve with a dollop of yogurt mixture. Garnish with scallions and serve with tortilla chips, if desired.