Ingredients:

  • 2 lbs (900 g) boneless, skinless chicken thighs
  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz / 411 g) diced tomatoes
  • 1 can (4 oz / 113 g) diced green chiles
  • 2 cups (480 ml) chicken broth
  • 1/2 cup (120 ml) buffalo wing sauce
  • 1 packet (1 oz / 28 g) ranch dressing mix
  • 1 cup (160 g) frozen corn
  • 1 tbsp (6 g) chili powder
  • 1 tsp (2 g) onion powder
  • 1 tsp (2 g) garlic powder
  • 1/2 tsp (1 g) celery salt
  • 4 oz (113 g) cream cheese, softened and cubed
  • 1/4 cup (60 g) Greek yogurt or sour cream

Instructions:

  1. Place the 2 lbs (900 g) boneless, skinless chicken thighs at the bottom of a 6-quart (5.7 L) slow cooker.
  2. Add the drained, rinsed cannellini beans, diced tomatoes, diced green chiles, chicken broth, buffalo wing sauce, ranch dressing mix, frozen corn, chili powder, onion powder, garlic powder, and celery salt. Stir gently to distribute the spices.
  3. Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until the chicken separates easily with a fork (165°F/74°C internal) and the liquid has reduced to a thick, aromatic sauce.
  4. Transfer the chicken thighs to a plate and shred them with two forks.
  5. Stir the shredded chicken back into the pot.
  6. Let the softened cream cheese and Greek yogurt come to room temperature. Stir both into the chili until fully incorporated and smooth and velvety.