Slow-Simmered Keto Buffalo Chicken Stew

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rich, spicy stew featuring tender chicken simmered with buffalo sauce and creamy ranch, perfect for a comforting keto meal. This American-inspired keto recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, buffalo wing sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1/2 cup buffalo wing sauce
• 4 cups chicken broth
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 4 ounces, cubed cream cheese
• 1/3 cup fresh ranch dressing
• 3, minced garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup, for garnish shredded cheddar cheese
• 1/4 cup, for garnish chopped green onions

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1.5 pounds boneless skinless chicken thighs and sear for 4-5 minutes per side until golden brown but not fully cooked.
2. Step 2: Add 3 minced garlic cloves, 2 diced celery stalks, and 1 diced medium green bell pepper to the pot, sautéing for 3 minutes until fragrant and vegetables begin to soften.
3. Step 3: Pour in 4 cups chicken broth and 1/2 cup buffalo wing sauce, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir gently to combine.
4. Step 4: Reduce heat to low, cover the pot, and simmer for 25 minutes until chicken is thoroughly cooked and tender.
5. Step 5: Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
6. Step 6: Stir in 4 ounces cubed cream cheese and 1/3 cup fresh ranch dressing, cooking for another 5 minutes until the stew thickens and becomes creamy.
7. Step 7: Serve hot, garnished with 1/2 cup shredded cheddar cheese and 1/4 cup chopped green onions.