Add the chicken breasts, beans, chicken broth, diced tomatoes, green chiles, buffalo sauce. Corn, celery and seasonings to a 6 quart crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, shred and return it back to the crock pot.
Stir in the cream cheese and shredded Monterey Jack cheese. Cover and cook on low for 20-30 minutes until the cheese is melted.
Serve warm topped with the blue cheese and green onions. Enjoy!
