Crockpot Buffalo Chicken Soup
If you are a fan of buffalo chicken, you have to try this crockpot buffalo chicken soup. A rich and creamy buffalo chicken soup that is jam-packed with flavor in every spoonful. Top with shredded cheese, green onions, and tortilla chips for a crunchy topping.
Craving more easy soups? If you are looking for more I have tons of recipes that might fit what you are looking for. Instant Pot 15 Bean Soup, Spaghetti and Meatballs Soup, or even Cabbage Roll Soup.
Crockpot Buffalo Chicken Soup
I wanted to create a quick and easy soup to toss in your crockpot and let it cook for the day. It carries a nice little kick of flavor.
Can I Use Pre Cooked Chicken In Replace of Chicken Breasts
If you have some leftover rotisserie chicken or some that you have diced or shredded in advance go ahead. You can easily swap fresh chicken with pre-cooked.
I like to do fresh chicken because as it cooks it will really soak in a lot of flavor from the veggies and broth made.
Adjust The Heat To Your Preference
The one thing I want to mention about this buffalo chicken soup is you can adjust the heat factor to your preference.
If you prefer it a little spicier at the end splash in a bit more hot sauce. If you want to tame the heat, use less hot sauce in the recipe.
The cream cheese mixed in to give this soup a creamy base will also help in aiding to mellow out the flavor.
Topping Ideas for Buffalo Chicken Soup
- Green Onions
- Celery slice for nibbling on
- Shredded Cheese or Blue Cheese
- Tortilla Chips or even Corn Chips
- Sour Cream
- Etc
You can honestly load of toppings or serve it plain. It is very versatile and will taste great no matter how you choose to serve the soup.
Storing Chicken Buffalo Soup
This soup of course needs to be stored in the fridge. It will store for around three days in the fridge as a leftover soup. Just make sure to use your best judgement in terms of quality of the soup.
For freezing since there is cream cheese in this recipe it will curdle a bit and alter the texture if frozen. So I recommend only making what you plan to eat before it goes bad.
Can I Cook Chicken From Frozen In Slow Cooker
There is a lot of debate on if you can safely cook frozen meat in the slow cooker. The reason being is since a slow cooker is low and slow on temp, some people advise not to do chicken from frozen.
Other people say it is fine to make from frozen, just add time to the cook time. So I don’t want to say one way or another is better. I think it is best if you choose to do what you feel most comfortable with.
Crock Pot Buffalo Chicken Soup
If you are a fan of buffalo chicken, you have to try this crockpot buffalo chicken soup. A rich and creamy buffalo chicken soup that is jam-packed with flavor in every spoonful. Top with shredded cheese, green onions, and tortilla chips for a crunchy topping.
Ingredients
- 2 skinless and boneless chicken breasts.
- 1 onion, diced,
- 1 celery stalk, diced
- 1 medium carrot, diced
- 2 cloves garlic, diced
- 1 cup of roasted red peppers, diced
- 1 can of petite diced tomatoes
- 1/2 teaspoon paprika
- 1 stick of butter
- ½ cup all-purpose flour
- 1 8-ounce package of cream cheese
- 1 ½ cups heavy whipping cream
- 2 medium chicken breasts
- 3 cups chicken stock
- 1/3 cup hot sauce
- 2 cups shredded Colby cheese, divided
- OPTIONAL TOPPINGS
- 1 avocado, diced
- Tortilla chips
- Green onions for garnish
Instructions
- Step 1: In your crock pot, add chicken stock.
- Step 2: Next add chicken and cook on high for 2-3 hours. When chicken is tender, shred.
- Step 3-3c: In a medium skillet, melt butter. Add flour and whisk constantly for 1 minute. Add heavy whipping cream and whisk constantly for 2 minutes. This is your cream base.
- Steps 4-10: Add remaining ingredients, including cream base except the shredded cheese.
- Step 11: Blend all the ingredients together well and cook for 2 hours on low.
- Step 12: Stir in 1 ½ cups of cheese to crock pot mixture. Continue to cook on low for an additional 30 minutes, or until cheese is melted.
- Top with remaining cheese and green onions or avocado. Serve with tortilla chips or crusty bread.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 559Total Fat: 44gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 154mgSodium: 670mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 27g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
