CrockPot (RockCrok) Buffalo Chicken Chili

This is one of my new favorite soups. I shared the recipe with a coworker and he raved about it. Additionally, it was requested at our work potluck. I'm trying to dig up a picture, but it's orange. The wing sauce turns it orange.  

The original recipe can be found here. I've added a few extra things and noted my actual measurements. Additionally, while you can do it in the crock pot, I made it in the RockCrok!! 

Buffalo Chicken Chili

Ingredients

• 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)

Crockpot Instructions

• Brown ground chicken until fully cooked, place in crockpot (or brown ahead of time and store in fridge until ready to assemble)
• Add remaining ingredients except for cream cheese and blue cheese and stir to combine
• Add block of cream cheese on the top and cover
• Cook on high for 4 hours or low for 8
• Stir to incorporate cream cheese and add additional wing sauce as desired
• Top individual bowls with blue cheese crumbles if desired

RockCrok Instructions

• Brown ground chicken until fully cooked (or brown ahead of time and store in fridge until ready to assemble)
• Add remaining ingredients except for cream cheese and blue cheese and stir to combine
• Cook in the microwave (with LID) for 13 minutes. 
• Add the block of cream cheese on the top and cover
• Stir to incorporate cream cheese and add additional wing sauce as desired
• Top individual bowls with blue cheese crumbles if desired