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!
Prep Time::15 mins
Cook Time:: 3 hrs 30 mins
Total Time:: 3 hrs 45 mins
Servings::8
Ingredients
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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.
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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.
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Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.
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Meanwhile, stir together yogurt and ranch dressing mix in a small bowl until smooth. Cover and refrigerate until ready to serve.
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Remove chicken from slow cooker and shred it using two forks.
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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.
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Serve with a dollop of yogurt mixture. Garnish with scallions and serve with tortilla chips, if desired.
Dotdash Meredith Food Studios