Add the potatoes to the bottom of the slow cooker. Top with the chicken, onions, celery and red bell peppers. Season with the thyme, garlic powder, salt, black pepper, and red pepper flakes.
Pour in milk, buffalo wing sauce, and 1.5 cups chicken broth.
In a small bowl, whisk together the remaining 1/2 cup chicken broth and the cornstarch until no lumps remain. Slowly stir mixture into the slow cooker.
Gently stir everything together. Cover, and cook on High for 7-8 hours or Low for 12 hours.
Stir well before serving. Serve with celery stalks and 1/4 cup cheese crumbles on each serving.
*Makes 9-10 cups*This is really high in sodium, mainly from the wing sauce and the cheese. You can lower it by using less cheese or taking it out all together. Also, don't use the added salt in the recipe. Make sure you use low or no sodium chicken broth.
Recipe from Living Well Kitchen https://blog.memeinge.com/buffalo-chicken-chowder/