Crock Pot Buffalo Chicken Soup
I love a good, easy to make soup in the fall, and this recipe is about as easy as they come. You just toss all these wonderful ingredients together and let the slow cooker do its thing. This crock pot buffalo chicken soup is so flavorful, packed with nutrients and is the perfect, easy recipe for those fall football Sundays.
Why you’ll love this one pot soup
- First and foremost, you will love how easy this is to throw together. Everything in one slow cooker, and a few hours later, it’s done!
- The soup is super flavorful, yet gourmet with the garnishes. The toasted crouton with melted bleu cheese takes it to another level.
- It’s everything you love in that buffalo sauce flavor, without too much heat. But if you do like spice, add more buffalo sauce!
Here’s what you’ll need to make it
- Crock pot – My old crock pot finally died, so I just bought this new slow cooker on Amazon!
- Knife
- Cutting board
- Forks for shredding chicken
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Ingredients & substitutions
- Chicken Breasts chicken breasts
- Chicken broth chicken broth
- Carrots diced
- Onion diced
- Celery diced
- Buffalo sauce
- Cream cheese
- Bleu cheese crumbles for garnish
- Crostini or croutons
- Green onion chopped for garnish
How to make this buffalo chicken soup
Step 1. Put all ingredients into crock pot, except for the cream cheese, and cook on high for about 4 hours.
Step 2. After 4 hours, remove the chicken breasts and shred them with a fork. Replace shredded chicken into crock pot, and add the block of cream cheese. Stir occasionally, until the cream cheese is melted.
Step 3. Serve in a bowl, topped with croutons, bleu cheese crumbles and green onions.
FAQs about one pot soups
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.
165 degrees.
More fall slow cooker recipes:
Crock Pot Buffalo Chicken Soup
Equipment
- 1 crock pot
- 1 Knife
- 1 Cutting board
- 2 forks for shredding chicken
Ingredients
- 1.5 lb Chicken Breasts chicken breasts
- 32 oz chicken broth chicken broth
- 4 carrots diced
- 1 onion diced
- 1 piece celery diced
- 1 cup buffalo sauce
- 1 block cream cheese
- bleu cheese crumbles for garnish
- crostini or croutons
- green onion chopped for garnish
Instructions
- Put all ingredients into crock pot, except for the cream cheese, and cook on high for about 4 hours.
- After 4 hours, remove the chicken breasts and shred them with a fork. Replace shredded chicken into crock pot, and add the block of cream cheese. Stir occasionally, until the cream cheese is melted.
- Serve in a bowl, topped with croutons, bleu cheese crumbles and green onions.
