Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed
  • 1 cup Buffalo wing sauce
  • 1 cup low-sodium chicken bone broth
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup frozen sweet corn
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup crumbled blue cheese
  • 0.25 cup fresh cilantro or chives, chopped

Instructions:

  1. Pour 1 cup of Buffalo wing sauce and 1 cup of chicken bone broth into the slow cooker.
  2. Stir in the diced yellow onion and 3 cloves of minced garlic.
  3. Add the 2 cans of rinsed cannellini beans and 1 can of Rotel tomatoes.
  4. Sprinkle in the cumin, smoked paprika, dried oregano, and 1 cup of frozen corn.
  5. Nestle the chicken thighs into the liquid.
  6. Set the timer for 6 hours on Low.
  7. Remove the chicken to a bowl, shred with two forks, and return it to the pot.
  8. Stir in the 8 oz of cubed cream cheese.
  9. Top each bowl with blue cheese crumbles and fresh cilantro.