Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 medium yellow onion, finely diced
  • 3/4 cup Franks Red Hot Buffalo Wing Sauce
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp celery salt
  • 1/2 tsp cracked black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lime juice

Instructions:

  1. Combine the chicken thighs, diced onion, drained beans, tomatoes with chiles, chicken broth, buffalo sauce, and all dry spices into the slow cooker. Stir until the spices are evenly distributed.
  2. Cover and cook on High for 4 hours or Low for 7-8 hours.
  3. Once the chicken is tender, remove the thighs to a plate and shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  4. Stir in the cubed cream cheese and Greek yogurt until the mixture is velvety and smooth.
  5. Stir in the frozen corn and lime juice. Taste and add an extra splash of buffalo sauce if a punchier heat is desired.