Why You’ll Love This Recipe
Crockpot Buffalo Chicken Soup is a rich, flavorful, and spicy dish that combines the tangy heat of buffalo sauce with creamy goodness in every bite. The chicken becomes incredibly tender as it cooks, while the creamy chicken soup and sour cream balance the spiciness of the buffalo sauce. Topped with shredded cheddar, crumbled blue cheese, and fresh cilantro, this soup is a perfect combination of comfort food and bold flavors. Whether you’re a buffalo sauce fan or just craving a hearty, satisfying soup, this recipe is sure to hit the spot.
Ingredients
- 2 chicken breasts
- 1 medium onion, chopped
- 1 can (10 oz) buffalo sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Crumbled blue cheese and cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the chicken: Place the chicken breasts at the bottom of your Crockpot.
- Add ingredients: Add the chopped onion, buffalo sauce, cream of chicken soup, and chicken broth to the Crockpot. Stir to combine the ingredients.
- Cook the soup: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the chicken: Once the chicken is cooked, remove the breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Add cheese and sour cream: Stir in the shredded cheddar cheese and sour cream. Continue cooking on high for 10-15 minutes, until the cheese is melted and the soup is creamy.
- Garnish and serve: Serve the soup hot, garnished with crumbled blue cheese and fresh cilantro for a burst of flavor.
Servings and Timing
- Servings: 4-6
- Cooking Time: 6-7 hours on low or 3-4 hours on high
- Additional Time for Cheese and Sour Cream: 10-15 minutes on high
Variations
- Spicy Version: Add more buffalo sauce or a chopped jalapeño if you like extra heat.
- Vegetarian Option: Use plant-based chicken or extra vegetables, like cauliflower or mushrooms, for a vegetarian version.
- Different Cheese: Swap the cheddar cheese for Monterey Jack or pepper jack for a different flavor.
- Low-Calorie: Use reduced-fat sour cream and cheese to lighten up the soup.
Storage/Reheating
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- Reheating: Reheat on the stovetop over low heat, adding extra chicken broth or water if necessary to reach your desired consistency.
FAQs
How long can I keep leftovers of Crockpot Buffalo Chicken Soup?
Leftovers can be stored in the fridge for up to 4 days in an airtight container.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour if cooking on low.
Can I use a different type of sauce instead of buffalo sauce?
If you prefer a milder flavor, you can substitute buffalo sauce with BBQ sauce or a mild hot sauce. Keep in mind that it will change the flavor profile slightly.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Store it in the fridge for up to 4 days, or freeze it for longer storage. Reheat it on the stovetop before serving.
Can I add vegetables to this soup?
Yes! You can add vegetables like celery, carrots, or spinach to the soup for added texture and nutrition. Add them along with the onions and other ingredients.
How do I adjust the consistency of the soup?
If the soup is too thick, you can add a little more chicken broth to thin it out. If it’s too thin, let it cook uncovered for a bit to reduce and thicken.
Can I use a different type of cheese?
Yes, you can use other cheeses like Monterey Jack, mozzarella, or a mix of your favorite cheeses. Blue cheese crumbles also make a great topping if you prefer.
Can I use a dairy-free version of this soup?
Yes, for a dairy-free version, substitute the cream of chicken soup with a non-dairy alternative (like coconut milk or dairy-free cream soup), use dairy-free cheese, and sour cream alternatives like cashew cream or coconut cream.
Conclusion
Crockpot Buffalo Chicken Soup is the perfect balance of spicy and creamy, making it a satisfying and indulgent meal. With its rich flavors from buffalo sauce and the creamy texture from cheddar and sour cream, this soup is sure to become a favorite in your recipe rotation. Whether served as a main course or paired with a side, this dish is a crowd-pleaser. Garnished with blue cheese and cilantro, it’s a simple, delicious, and flavorful meal that you’ll want to make again and again!
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Buffalo Chicken Soup
- Total Time: 6.5 to 7.5 hours
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Crockpot Buffalo Chicken Soup is a creamy, spicy, and comforting dish that combines the bold flavors of buffalo sauce with tender chicken and rich cream. The slow cooker makes it easy to prepare, letting the flavors meld together effortlessly. Topped with shredded cheddar, crumbled blue cheese, and fresh cilantro, this soup is perfect for anyone who loves a spicy, indulgent meal that’s full of flavor.
Ingredients
2 chicken breasts
1 medium onion, chopped
1 can (10 oz) buffalo sauce
1 can (10 oz) cream of chicken soup
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream
Crumbled blue cheese and cilantro for garnish
Instructions
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Place chicken breasts at the bottom of the Crockpot.
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Add chopped onion, buffalo sauce, cream of chicken soup, and chicken broth to the Crockpot. Stir to combine.
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Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked and tender.
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Shred the chicken with two forks and return it to the soup.
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Stir in shredded cheddar cheese and sour cream. Cook on high for an additional 10-15 minutes until the cheese melts and the soup is creamy.
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Garnish with crumbled blue cheese and fresh cilantro. Serve hot.
Notes
For extra heat, increase the buffalo sauce or add jalapeño slices.
Swap out the cheddar cheese for Monterey Jack or pepper jack for a different flavor.
To lighten up the soup, use reduced-fat sour cream and cheese.
For a vegetarian version, replace chicken with tofu or extra vegetables like cauliflower or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
