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Slow Cooker Buffalo Chicken Soup

Slow Cooker Buffalo Chicken Soup

This creamy Slow Cooker Buffalo Chicken Soup is packed with spicy flavor, tender chicken, and is incredibly easy to make.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Cuisine American
Servings 6 servings
Calories 485 kcal

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 2/3 cup buffalo-style hot sauce like Frank's RedHot
  • 1 packet dry ranch seasoning mix 1-ounce
  • 2 celery stalks, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 8 oz block cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese

For Garnish (Optional)

  • Blue cheese crumbles
  • Chopped green onions or chives
  • Ranch or blue cheese dressing

Instructions
 

  • Combine Ingredients: Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the chicken broth and buffalo hot sauce over the chicken. Sprinkle the ranch seasoning packet evenly over the top. Add the chopped celery and carrots.
  • Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred.
  • Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it in a large bowl. Use two forks to shred the chicken. Once shredded, return it to the slow cooker and stir to combine.
  • Add Creaminess: Add the softened, cubed cream cheese to the soup. Stir gently until the cream cheese is completely melted and the soup is smooth and creamy. This may take a few minutes.
  • Melt the Cheese: Stir in the shredded cheddar cheese until it is fully melted. Let the soup sit for another 10-15 minutes on the 'keep warm' setting for the flavors to meld.
  • Serve and Garnish: Ladle the hot soup into bowls. Garnish with your favorite toppings like blue cheese crumbles, green onions, and a drizzle of ranch dressing. Serve immediately.

Notes

  • For the creamiest soup, use full-fat block cream cheese, not the whipped kind in a tub. Let it soften to room temperature before adding.
  • Shred your own cheese from a block. Pre-shredded cheeses are coated with anti-caking agents that can make the soup gritty.
  • If you prefer a thicker soup, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.