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I know the original recipe calls for canned beans but I used fresh. I did a quick soak of warm water and let them sit for an hour. After they where fast-cooked, I added them into the crock pot.

You can use the canned ones of course, but I always prefer fresh.

Let's Get Started..

The Ingredients To Gather:

• 1 pound of ground chicken

• 1 can white navy 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

• ¼ teaspoon salt

• 8 oz cream cheese

• Blue cheese crumbles (optional)

The Simple Step By Step Directions To Follow:

1. Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)

2. Add remaining ingredients except for cream cheese and blue 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 blue cheese crumbles if desired

Finished!

If you are looking for a dish that will fill you up and make you warm and tostey on the inside then you have got to try this out.

Let us know how it turned out and what you served with it.

Article & Photo Source: Crock Pot Gourmet