Crock Pot Buffalo Chicken Soup (Print Version)

Creamy buffalo chicken dip meets hearty soup with tender chicken, spicy buffalo sauce, and melted cheese.

# What You 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

# Directions:

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

# Expert Suggestions:

01 -
  • It's genuinely hands-off cooking that somehow tastes like you fussed over it all afternoon.
  • Buffalo flavor meets creamy soup territory, so you get that spicy-tangy satisfaction in every bowl.
  • Minimal active prep means you can throw it together before work and come home to dinner already waiting.
02 -
  • Don't skip the softening of the cream cheese; cold chunks will refuse to melt smoothly no matter how long you stir.
  • Buffalo sauce brands vary wildly in heat and sodium content, so taste yours before assuming the 2/3 cup measurement is right for your palate.
  • If you accidentally let the soup bubble too aggressively in the last hour, the cream can separate slightly; just turn off the heat and let it rest for ten minutes before serving.
03 -
  • Cube your cream cheese while it's still slightly firm so it melts smoothly instead of creating frustrating little lumps.
  • A whisk makes the final cheese melting infinitely less effort and prevents the cream from developing weird grainy textures.
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