suemunzlinger's Recipe

Crockpot Buffalo Chicken Chili

Category: Soup and Salad

2 pound of shredded chicken breast
2 cans white navy beans, drained and rinsed
14.5 oz can fire roasted tomatoes, drained (I used a 15 oz can of rotel)
4 cups chicken broth
1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
1 package ranch dressing mix
1 can kernel corn
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dried cilantro
1/4 teaspoon salt
8 oz cream cheese

Instructions
1. Boil or cook 2 lbs boneless skinless chicken breast (or cook ahead of time and store in fridge until ready to assemble ..Shred
2. Add remaining ingredients except for cream cheese and give it all a stir to combine
3. Add block of cream cheese on the top and cover
4. Cook on high for 4 hours or low for 8
5. Stir to incorporate cream cheese and add additional wing sauce as desired
6. Top individual bowls with cheese crumbles if desired