Bacon Ranch Buffalo Chicken Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, spicy stew combining tender chicken, smoky bacon, and creamy ranch flavors with a kick of buffalo sauce. This American-inspired keto recipe, ready in about 40 minutes, pairs chicken thighs, bacon, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium heat, cook 4 diced bacon slices until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Step 2: Add 1 tablespoon butter to the pot and melt. Add 1 small diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Add 1 pound boneless skinless chicken thighs cut into 1-inch pieces and sauté for 5 minutes until lightly browned.
  4. Step 4: Pour in 4 cups low sodium chicken broth and 1/3 cup buffalo sauce. Bring to a simmer and cook for 15 minutes until chicken is cooked through.
  5. Step 5: Stir in 4 ounces cubed cream cheese and 1/4 cup keto-friendly ranch dressing, stirring until the cream cheese melts and the stew thickens slightly.
  6. Step 6: Add 2 diced celery stalks and cooked bacon back to the pot. Simmer another 5 minutes. Season with salt to taste and 1/4 teaspoon black pepper. Serve warm.

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