Crock Pot Buffalo Chicken Soup (Printer-Friendly)

Rich, creamy slow cooker soup with tender shredded chicken, spicy buffalo sauce, cream cheese, and melted cheddar.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream

→ Liquids

07 - 4 cups low-sodium chicken broth

→ Sauces & Seasonings

08 - 2/3 cup buffalo wing sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# Step-by-Step Guide:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker.
02 - Pour chicken broth and buffalo wing sauce over chicken mixture. Add smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover slow cooker and cook on low setting for 4 hours until chicken is very tender and easily pulls apart.
04 - Remove cooked chicken from slow cooker using tongs and shred with two forks until fully separated. Return shredded chicken to soup.
05 - Add cubed cream cheese, shredded cheddar cheese, and sour cream to slow cooker. Stir continuously with whisk until all cheese melts and incorporates completely.
06 - Sample soup and adjust salt and pepper to desired taste preference.
07 - Ladle hot soup into bowls and garnish with sliced green onions, crumbled blue cheese, or chopped parsley as desired.

# Expert Tips:

01 -
  • It gives you all the party dip vibes but as an actual comforting meal you can feel good about eating for dinner
  • Your slow cooker does literally all the work while you go about your day
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Letting the cream cheese come to room temperature before cubing it prevents those annoying lumps that never want to melt
  • The soup will look way too thin when you first add the dairy but keep whisking and it will thicken up beautifully
03 -
  • Use an immersion blender for 30 seconds if you want a slightly thicker base with more body
  • Let guests add their own hot sauce at the table so everyone gets their perfect spice level
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