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Slow Cooker Buffalo Chicken Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 4 cups peeled and diced russet potatoes
  • 3 cups chicken broth
  • 1/2 cup buffalo wing sauce
  • 4 oz cream cheese, cubed
  • 1/2 cup diced celery
  • 1/2 cup shredded carrots
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled blue cheese, for serving
  • 2 green onions, sliced, for serving

Instructions
 

  • Add the chicken breasts, diced potatoes, chicken broth, buffalo wing sauce, celery, carrots, garlic powder, salt, and black pepper to the slow cooker. Stir gently to combine.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
  • Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the slow cooker.
  • Add the cubed cream cheese and stir until it melts completely into the soup, creating a creamy consistency.
  • Ladle the soup into bowls and top each serving with crumbled blue cheese and sliced green onions.

Notes

For a thicker soup, mash a few potato pieces with a fork before adding the cream cheese. If you prefer milder heat, start with 1/3 cup buffalo sauce and add more at the end after tasting. Leftovers reheat well on the stovetop over medium-low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife