Ingredients:
- 1 pound of ground chicken
- 1 can white navy beans, drained and rinsed
- 14.5 oz can fire roasted tomatoes, slightly drained
- 4 cups chicken broth
- ¼ – ½ cup Franks buffalo wing sauce (start with ¼ cup and add more at end if needed)
- 1 package Hidden Valley ranch dressing mix
- 10 oz frozen corn kernels
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dried cilantro or parsley
- ¼ teaspoon salt
- 4 oz cream cheese
- Optional topping – chives or green onions
Directions:
- Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in ziplock bag with the rest of the ingredients – except cream cheese).
- Add remaining ingredients except for cream cheese and give it all a stir to combine.
- Cut 4 oz cream cheese into small cubes and mix into crockpot.
- Cook on high for 4 hours or low for 8.
- Before serving, stir to incorporate cream cheese and add additional wing sauce as desired. Top with garnish.
