1-First, brown the ground chicken completely in a skillet over medium heat until it’s no longer pink. This step locks in the flavor and ensures everything cooks evenly later. Once done, transfer it to your slow cooker.

2-Next, add the drained white navy beans, fire roasted tomatoes, chicken broth, buffalo wing sauce (starting with 1/4 cup), frozen corn kernels, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir everything together to mix well, making sure all those flavors start to blend.

3-Then, place the block of cream cheese on top of the mixture without stirring it in yet. Cover the slow cooker and let it cook on high for 4 hours or low for 8 hours. The slow cooking process allows the ingredients to meld into a creamy, spicy delight.

4-After cooking, stir the cream cheese into the chili until it’s fully incorporated and creamy. Taste and adjust the buffalo wing sauce to your preferred spice level it might need a bit more for that extra kick. Finally, serve it up hot with optional blue cheese crumbles on top for a tasty finish. This method gives the chili its thicker consistency, setting it apart from soups or traditional chili styles.