Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 1 cup low-sodium chicken broth
  • 3/4 cup buffalo wing sauce
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp celery salt
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup Greek yogurt

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Layer the drained beans, diced tomatoes, green chiles, and chicken broth over the meat.
  2. Sprinkle the ranch seasoning, smoked paprika, chili powder, and celery salt evenly across the top. Stir in the buffalo sauce until the top layer is well-coated.
  3. Secure the lid and set your slow cooker to Low for 6 hours or High for 3 hours.
  4. Remove the lid and use two forks to shred the chicken directly in the pot. Stir the shredded meat back into the liquid.
  5. Turn the heat to High (if not already) and stir in the cubed cream cheese and Greek yogurt. Mix until the cheese has completely melted and the chili has a velvety consistency.