I can’t decide what the best part of this recipe is—that takes less than 10 minutes to prepare or the yummy combination of blue cheese and buffalo wing spiciness. Try this recipe just once and it is sure to become a family favorite.
The recipe calls for canned navy beans, but of course, if you are trying to use the dry beans in your food storage, by all means use those. Soak 2/3 cup of dry beans in 4 cups of water overnight. Drain and add the soaked beans plus 1/2 cup water to the crock pot, along with the rest of the ingredients.
Use home-canned or fresh tomatoes and peppers from your garden.
1 pound chicken breasts, cut into cubes
2 cans white navy beans, drained and rinsed
14.5 oz can diced tomatoes
1 small can jalapeño peppers
4 C chicken broth
1⁄4 – 1⁄2 C buffalo wing sauce, according to taste
1 package ranch dressing mix
1 C frozen corn kernels
1⁄2 C chopped onion
3 cloves garlic, minced
1⁄2 tsp dried cilantro
1⁄2 tsp salt
8 oz cream cheese
Blue cheese crumbles
Put 1⁄4 C of the buffalo wing sauce and half of the peppers aside for later.
Put all ingredients except for cream cheese and blue cheese into a slow cooker. Cook on high for four hours or low for eight hours.
At the end of the cooking, cut the cream cheese into cubes and stir into the pot. Cook another 10 minutes. Taste and add more buffalo wing sauce and peppers if desired.
Serve topped with blue cheese crumbles.
That’s it. It’s that easy.