For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.
Recipe courtesy of Katie Lee