Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 4 oz softened cream cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cayenne pepper sauce
  • 2 tbsp melted unsalted butter
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Place the chicken thighs and chicken broth into the slow cooker.
  2. Stir in the buffalo sauce, melted butter, garlic powder, and smoked paprika, ensuring the chicken is fully submerged.
  3. Cover and cook on LOW for 2 hours (or HIGH for 1 hour) until the chicken reaches an internal temperature of 165°F (74°C).
  4. Use two forks to shred the meat directly in the pot, incorporating all the concentrated juices.
  5. Turn the slow cooker to the Warm setting. Stir in the softened cream cheese and Greek yogurt until the mixture is smooth and velvety.
  6. Fold in the shredded cheddar cheese and stir until just melted and glossy.