Slow Cooker Buffalo Chicken Soup
Slow cooker buffalo chicken soup satisfies both my wing craving and my desire to eat a warm soup on a cold winter day. The perfect blend of spice and mellow cheese flavors, this soup will make you wonder why you never thought to add your buffalo wings with soup before!
Servings: 8
Calories: 361kcal
Equipment
- slow cooker
Ingredients
- 8 cups chicken broth
- 3/4 cup buffalo wing sauce
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 4 large russet potatoes peeled & diced
- 1 small white onion diced
- 3-4 stalks celery diced
- 4 oz cream cheese cubed
- 8 oz velveeta cheese cubed
- 6 cups chopped rotisserie chicken
- 1 1/2 cup shredded cheddar
Instructions
- Add all of the ingredients, except the rotisserie chicken & the shredded cheddar to the bowl of your crockpot.
- Set your crockpot on low and allow the mixture to cook for 7-8 hours, or until the veggies are tender. Whisk the mixture together at least twice during cooking.
- When there's 30 minutes of cook time left, stir in the chicken. Cover and continue cooking until the time's up.
- Add the shredded cheddar, and stir until melted.
- Ladle the soup into bowls, top as desired, serve, and enjoy!
Notes
- To save even more time, you can buy precut celery and onions in the produce section of your grocery store.
- Don't substitute the Velveeta for other cheese. Velveeta will give you a much smoother melt.
- Adjust the heat level by adding more or less wing sauce to the recipe.
- For more heat, you can add a diced jalapeno.
- Fun topping ideas include a dollop of ranch dressing, a sprinkle of blue cheese, tortilla strips or shredded cheddar.
Nutrition
Calories: 361kcal | Carbohydrates: 40g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 2271mg | Potassium: 1148mg | Fiber: 3g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 28mg | Calcium: 376mg | Iron: 2mg