Name: Crockpot Buffalo Chicken Chili
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8
Cuisine: American
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)

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!

3 hr 45 min total 15 min prep 3 hr 30 min cook 8 427 cal

Instructions

Tap a step to mark it done

1 Gather all ingredients.
2 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.
3 Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.
4 Meanwhile, stir together yogurt and ranch dressing mix in a small bowl until smooth. Cover and refrigerate until ready to serve.
5 Remove chicken from slow cooker and shred it using two forks.
6 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.
7 Serve with a dollop of yogurt mixture. Garnish with scallions and serve with tortilla chips, if desired. Recipe developed by Amanda Stanfield