Crock Pot Buffalo Chicken Soup (Print version)

Creamy, spicy buffalo chicken soup with cream cheese, cheddar, and tender shredded chicken from your slow cooker.

# 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 tsp smoked paprika
10 - 1/2 tsp black pepper
11 - 1/4 tsp salt

→ Garnishes

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

# How-To Steps:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker
02 - Pour in chicken broth and buffalo wing sauce, then 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 shreds
04 - Remove cooked chicken breasts from slow cooker and shred using two forks, then return shredded chicken to the soup
05 - Add cream cheese cubes, shredded cheddar cheese, and sour cream to the hot soup. Stir continuously or use whisk until all cheese is melted and fully incorporated
06 - Taste the soup and adjust seasoning with additional salt, pepper, or buffalo sauce as desired
07 - Ladle hot soup into bowls and garnish with sliced green onions, crumbled blue cheese, or chopped fresh parsley

# Tips from the pros:

01 -
  • It's basically buffalo chicken dip transformed into soup form, so you get all that tangy, spicy comfort in one bowl.
  • The slow cooker does all the heavy lifting while you do literally anything else for four hours.
  • This soup tastes restaurant-quality but comes together in about fifteen minutes of actual work.
02 -
  • Don't skip softening the cream cheese beforehand; cold cream cheese will clump into little pockets of frustration instead of melting into the broth.
  • Taste before serving because every buffalo sauce brand has different salt levels, and adjusting at the end saves you from an overly salty pot.
03 -
  • Use a whisk instead of a spoon when melting the cream cheese at the end—it breaks up any resistance and ensures everything becomes silky in half the time.
  • If you accidentally add too much buffalo sauce and it's too spicy, add a splash of chicken broth or even a dollop of cream cheese to cool it down.
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