Ingredients

• 2 , 15-ounce
• 2 , 14.5-ounce
• 1 cup yellow onion
• 1 red bell pepper , chopped
• 0.25 cupBs B
• 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.

Nutrition per serving