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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 cup buffalo hot sauce
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 ounces cream cheese, cubed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Blue cheese crumbles, for serving
  • Sliced green onions, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, buffalo hot sauce, diced onion, sliced carrots, sliced celery, garlic powder, salt, and black pepper.
  • Cover and cook on low for 6 hours until the chicken is tender and reaches an internal temperature of 165 degrees.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  • Add the cubed cream cheese to the slow cooker. Stir until the cream cheese melts and blends into the broth.
  • Ladle the soup into bowls and top each serving with blue cheese crumbles and sliced green onions.

Notes

Taste the broth before serving and stir in an extra tablespoon of buffalo sauce if you want more heat. Leftovers keep in the fridge for up to three days and reheat well on the stovetop with a splash of broth to loosen the texture. Skip the blue cheese if you prefer a dairy-free version and use a ranch drizzle instead.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board