Crockpot Buffalo Chicken Chili

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!

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Prep Time 15

Cook Time 3

Total Time 3

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 427

Ingredients Method Nutrition

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 from 1 [12-oz.] pkg.
1 medium 8 oz. red bell pepper, chopped (about 1 cup
1/4 cup buffalo-style hot sauce such as Frank’s RedHot
2 Tbsp. chili powder
2 tsp. garlic powder
1 1/2 lb. boneless, skinless chicken thighs
1 cup plain whole-milk strained Greek-style yogurt
1 1/2 Tbsp. ranch dressing mix from 1 [ 1.25-oz.] envelope
6 oz. cream cheese, cubed and softened
1/2 cup thinly sliced scallions
Tortilla chips, for serving optional

Method

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. Recipe developed by Amanda Stanfield