Rub chicken pieces on all sides with chili powder, salt and pepper. Arrange in bottom of slow cooker.
To the slow cooker add tomatoes, beans, onion, celery and garlic. Add chicken stock, hot sauce and Ranch dressing mix. Stir not disturbing the chicken pieces.
Cover and cook on low for 4 ½-5 hours. Uncover, remove chicken breasts. Use 2 forks to shred or chop. Return to slow cooker with cream cheese. Stir well to distribute, the cream cheese will begin melting immediately. Stir until incorporated.
Cover, and continue to cook for 20-30 minutes on high, just until cream cheese has completely melted and the chili is well blended. Stir well.
Serve topped with sour cream, blue cheese crumbles and green onion and additional hot sauce, if desired.