Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 oz Neufchatel or light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3/4 cup buffalo wing sauce
  • 1/4 cup ranch dressing
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. In a small bowl, whisk together the buffalo sauce, ranch dressing, garlic powder, and pepper, then pour the mixture over the chicken to coat.
  2. Place the softened cream cheese and Greek yogurt in large dollops on top of the chicken. Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until chicken reaches an internal temperature of 165°F (74°C).
  3. Switch the slow cooker to off. Using two forks, shred the chicken directly in the pot. Stir in the shredded cheddar cheese and fold everything together until the dip is smooth and the cheese is fully incorporated. Keep on the 'Warm' setting for serving.