Prep Time : 10 minutes
Cook Time : 8 hours  
Yield : 6 servings

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Ingredients:

1 1/2 lbs. boneless chicken breasts

14.5 oz. can Great Northern beans, drained

14.5 oz. can fire roasted diced tomatoes, drained (can substitute regular diced tomatoes)

14.5 oz can chicken broth

1/4-1/2 cup buffalo wing sauce 

1 package ranch dressing mix envelope

14.5 oz. can sweet corn kernels, drained

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. celery salt

1/2 tsp. dried cilantro

1/4 tsp. salt

8 oz. cream cheese (can use light cream cheese)

Toppings: tortilla chips, fresh cilantro, blue cheese crumbles, additional hot sauce, sour cream

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Directions:

In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.

Cook on high for 4 hours or low for 8 hours.

Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.

Add the cream cheese and stir until it is incorporated.

Serve with desired toppings.

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Nutrition:

Calories: 324

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My notes:  

This is a great addition to our fall/winter collection.  So easy and such a wonderful flavor.  We use 1/2 cup of the buffalo sauce for the added kick.  I'm going to try this for the third time by using less chicken broth to see if we can get it nice and thick.  We serve this with Texas toast.

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Recipe found on: https://www.mamagourmand.com/slow-cooker-creamy-buffalo-chicken-chili