Crockpot Buffalo Chicken Chili

Ingredients

• 2 cans cans , 15-ounce
• 2 fire-roasted diced tomatoes with garlic , 14.5-ounce
• 1 cup yellow onion
• 1 red bell pepper , chopped
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1.5 pounds boneless , skinless chicken thighs
• 1 cup plain whole-milk strained , Greek-style
• 1.5 tablespoons ranch dressing mix
• 6 ounces cream cheese , cubed and softened
• 0.5 cups scallions
• tortilla chips for serving , optional

Instructions

1. 1

   Gather all ingredients.

2. 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. 3

   Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.

4. 4

   Meanwhile, stir together yogurt and ranch dressing mix in a small bowl until smooth. Cover and refrigerate until ready to serve.

5. 5

   Remove chicken from slow cooker and shred it using two forks.

6. 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. 7

   Serve with a dollop of yogurt mixture. Garnish with scallions and serve with tortilla chips, if desired.