Crockpot Buffalo Chicken Chili

This was so delicious that Parker went back for a second helping.  Also I'm not a big fan of blue cheese so I used some feta cheese in mine but Parker insisted that the blue cheese made his dish creamy and delicious.

Ingredients:

• 1 pound of ground chicken
• 1 can white navy beans or white kidney beans, drained and rinsed
• 14.5 oz can fire roasted tomatoes, drained
• 4 cups chicken broth
• ¼ - ½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)
• 1 package ranch dressing mix
• 1 cup frozen corn kernels
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon celery salt
• ½ teaspoon dried cilantro or fresh cilantro
• ¼ teaspoon salt
• 8 oz cream cheese
• Blue cheese crumbles or Feta cheese crumbles (optional)

Directions: 

1. Brown ground chicken in skillet until fully cooked then place in crockpot. 
2. Add remaining ingredients except for cream cheese & blue cheese/feta 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 hours.
5. Stir to incorporate cream cheese and add additional wing sauce as desired (I added an additional 1/4 cup as I like things pretty spicy).
6. Top individual bowls with blue cheese/feta cheese crumbles if desired and additional cilantro and serve.