Slow Cooker Buffalo Chicken Chili

Chili is something I make on a pretty regular basis.  It's something everyone, with exception of my oldest son who hates beans, love.  Also it's super easy, cheap, and healthy.  I could make it every week and it would be gobbled up each time!  This twist on traditional chili was just as popular as my OG recipe.  I used ground chicken breast, but you could just as easily use whole chicken breast and shred it, or lean ground turkey or chicken. (if you are counting calories the whole chicken breast or ground breast meat is the leanest.)  I made it in my slow cooker, but stove top would be great too.  I also browned my chicken breast with my onion and garlic and added it to the crock pot.  I have seen plenty of recipes of people cooking ground meat in a crock pot, and even tried it once, but I prefer to brown it first in a pan.  If you use whole breast, I would cook it in your crock pot or oven ahead of time.  I also tend to cook my own dry beans in my crock pot in large batches and freeze for future use.  I use the liquid they are cooked in in my recipes.  If you drain and rinse your beans, whether canned or cooked from dried beans, you will need to add a cup and a half or 2 of water or stock to this recipe.

1 and 1/2 lbs ground chicken breast (or whole breast cooked and cubed or shredded)

1 medium onion
5 or so cloves garlic
6 cups cooked beans or 3 cans with liquid.  (I used mostly white beans, and some pinto, because that is what I had.  I think most beans would be good, even some lentils.)
1 can diced tomatoes with liquid.  (Mexican style, tomatoes with green chilis or fire roasted would all be good, but I used plain or diced tomatoes because it's what I had on hand)
1/3 cup plus more to garnish Franks hot sauce (or brand of wing sauce you prefer)

2 oz low fat cream cheese

6 ounces fat free plain Greek yogurt (more for garnish)

4 tbs Powdered ranch dressing mix (I used a buttermilk mix from Penzy's, but Hidden Valley mix is fine)
Pepper to taste
Celery Salt to taste (if you don't have or like celery salt, regular is fine)

1 large, or 2 small carrots, chopped

3 stalks celery, chopped
Blue Cheese or cheese of choice for garnish (optional)

In a large skillet over low/medium heat cook onion until translucent.  Add garlic and cook for 1 more minute.  Add ground chicken breast to pan, and brown.  In your crock pot add canned tomatoes, Franks, cream cheese and Greek yogurt and whisk until combined.  I add all remaining ingredients except the celery and carrot.  This is a personal preference.  We like our veggies al dente. If you don't or don't care, add them too.  If you added the veggies cook on high for 2 hours or so, or low for 3 to 4.  I like to add the carrots and celery about an hour or so before we want to eat.  Serve topped with more Franks and a bit more Greek yogurt if you prefer.

This recipe makes at least 10 cups.  A 1 cup serving is about 230 calories.