Ingredients
1 can (15-1/2 ounces) navy beans, rinsed and drained1 can (14-1/2 ounces) chicken broth1 can (14-1/2 ounces) fire-roasted diced tomatoes1 can (8 ounces) tomato sauce1/2 cup Buffalo wing sauce1/2 teaspoon onion powder1/2 teaspoon garlic powder1 pound boneless skinless chicken breast halves1 package (8 ounces) cream cheese, cubed and softenedOptional toppings: Crumbled blue cheese, chopped celery and chopped green onions
Preparation
In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender.
Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.
