BUFFALO CHICKEN CHILI

1 1/2-ish pounds boneless chicken breasts (uncooked)

14.5 ounce can Great Northern white beans, drained (I use Bush’s with Mild Chili sauce)

14.5 ounce can fire roasted diced tomatoes, drained

14.5 ounce can chicken broth

1/2 cup buffalo wing sauce (I use Frank's RedHot Wings sauce)

1 envelope ranch dressing mix

14.5 ounce can sweet corn kernels, drained

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

1/4 teaspoon salt

8 ounces cream cheese, softened

Topping – sour cream

Slow Cooker Directions:

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

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

3. Shred the chicken in the slow cooker using two forks.

4. Add the cream cheese and stir until it’s incorporated. Top with sour cream.