Slice green onions in thin slices, separating the white and green parts.
Combine white spring onion slices with the cut up chicken breast, sliced carrots, sliced celery, chicken broth, tomato sauce, chile pepper, ranch dressing mix, & hot pepper sauce into the slow cooker.
Mix well and cook on low in covered slow cooker for 6 hours or on high for 3 hours.
After cooking time, mix in the green parts of the spring onions along with the cream cheese. Cook for an additional 30 minutes.
Serve chicken mixture over brown rice.
Add crumbled blue cheese and celery on top. Keep hot sauce handy to add to taste.