Crock Pot Buffalo Chicken Soup (Printable Version)

A velvety slow cooker soup inspired by classic buffalo chicken dip, loaded with tender chicken, spicy buffalo sauce, and cream cheese.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, about 1 pound

→ Vegetables and Aromatics

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

→ Dairy

04 - 8 ounces 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 and 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, adjust to taste

→ Garnishes

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

# Method Steps:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker.
02 - Pour chicken broth over chicken and vegetables. Add buffalo sauce, smoked paprika, black pepper, and salt. Stir gently to combine.
03 - Cover and cook on low setting for 4 hours, or until chicken is very tender and easily shreds.
04 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to soup and stir to distribute.
05 - Add cream cheese, cheddar cheese, and sour cream to the slow cooker. Stir continuously with a whisk until cheese is completely melted and mixture is fully incorporated.
06 - Taste soup and adjust salt, pepper, and buffalo sauce to desired flavor intensity.
07 - Ladle soup into bowls and serve hot. Top with sliced green onions, crumbled blue cheese, or chopped parsley as desired.

# Expert Advice:

01 -
  • It practically makes itself while you go about your day, with minimal hands-on time upfront.
  • That perfect balance of creamy, spicy, and tangy hits different when you're craving something both indulgent and actually filling.
02 -
  • Adding the cheese to a rolling boil instead of a gentle simmer can cause it to break and become grainy, so let the soup settle at medium heat before cheese gets involved.
  • Softening the cream cheese ahead of time and cutting it into small cubes makes the difference between a smooth soup and one with annoying little lumps that refuse to melt.
03 -
  • Greek yogurt substitutes beautifully for sour cream if you want something lighter, and it actually adds a silkier mouthfeel once blended into the hot broth.
  • Adding the cheese to the slow cooker on the same setting it's been cooking all day means you're working with stable heat; if you want to use a stovetop instead, cook the chicken and broth separately, then finish on the stove where you have more control.
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