2 boneless chicken breasts
1/4 cup butter, cubed
2/3 cup your favorite buffalo sauce
2 cups chicken broth
1 medium onion, diced
1 14.5 ounce can fire roasted tomatoes
1 15 ounce can corn, rinsed
1 15 ounce can Great Northern Beans, rinsed and drained
1 tsp garlic powder
1 tsp cumin
1 tsp dill
1 tsp oregano
1 tsp paprika
1 tsp salt
1/2 tsp pepper
8 ounce block cream cheese, room temperature
green onions, thinly slice for garnish
Add butter to the bottom of slow cooker, top with chicken breasts. Add remaining ingredients except cream cheese and green onions. Stir to combine. Cook on low 6 hours.
Remove chicken and shred with two forks. Return chicken to slow cooker along with cream cheese. Cook another 15 and stir well to incorporate the cheese. Serve topped with green onions.
