Description
This incredibly easy crockpot buffalo chicken chili is simply delicious. Just add all the ingredients to the slow cooker and a few hours later you have the most flavorfull buffalo chicken chili imaginable!
Ingredients
- 2 (15-ounce) cans great northern beans or cannellini beans, drained and rinsed
- 2 (14.5-ounce) 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 redhot®)
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup plain whole-milk strained (greek-style) yogurt
- 1 1/2 tablespoons ranch dressing mix
- 6 ounces cream cheese, cubed and softened
- 1/2 cup thinly sliced scallions
- tortilla chips for serving (optional)
Directions
- 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.
