Categories: Soup
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 2 14.5 oz can great northern beans, drained and rinsed
- 1 14.5 oz can fire roasted tomatoes with juice
- 2 cups chicken broth
- 1/4 - 1/2 cup buffalo wing sauce start with 1/4 cup and add more at end if needed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles optional
- celery slices optional
Directions
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Combine the chicken, beans, tomatoes with their juice, broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt in the slow cooker.
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Cover and cook on low for 6 hours.
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Cut the cream cheese into small cubes and stir into the slow cooker. Remove the chicken to a cutting board and shred with two forks. Return chicken to the slow cooker.
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When the cream cheese is melted ladle into bowls and serve. Top with blue cheese crumbles and serve with celery slices if desired.