In the slow cooker insert, combine the chicken, beans, tomatoes (with juice), broth, ¼ cup buffalo wing sauce, onion powder, garlic powder and salt. Cover and cook on low for 6 hours.
Transfer the chicken to a cutting board. Shred the chicken with two forks or cut it into small pieces. Return the chicken to the slow cooker. Cut the cream cheese into cubes and stir them into the ingredients in the slow cooker.
When the cream cheese is melted and incorporated into the chili, ladle the chili into bowls and serve. Top with blue cheese crumbles and some celery sticks on the side!