Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 8 oz low-fat Neufchâtel cream cheese, room temperature
  • 1 cup non-fat plain Greek yogurt
  • 0.5 cup yogurt-based ranch dressing
  • 0.75 cup buffalo wing sauce
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 1.5 cups sharp white cheddar cheese, freshly shredded
  • 0.5 cup part-skim mozzarella cheese, shredded
  • 0.25 cup scallions, finely sliced

Instructions:

  1. Place the raw chicken thighs in the bottom of a 3 to 4-quart slow cooker. Sprinkle with garlic powder, onion powder and cayenne pepper. Pour the buffalo sauce and ranch dressing over the meat. Cover and cook on LOW for 3 hours 30 minutes.
  2. Once the chicken is tender, remove it from the crock pot and shred thoroughly using two forks. Return the shredded meat to the slow cooker.
  3. Add the softened Neufchâtel cream cheese and Greek yogurt to the shredded chicken. Stir well to create a creamy emulsion.
  4. Incorporate the sharp cheddar and mozzarella. Stir until the cheese begins to melt and the mixture is unified. Garnish with sliced scallions before serving.