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
