These Slow Cooker Creamy Buffalo Chicken Soups are an easy way to enjoy a delightful, spicy dish packed with robust flavors. With just a few minutes of prep time, you can create a cozy and comforting meal that the whole family will love.
When the chill of the season settles in, there’s nothing quite like a warm bowl of soup to wrap your family in comfort. This recipe combines tender chicken, vibrant vegetables, and the bold kick of buffalo sauce, all simmered to perfection in your trusty slow cooker. Imagine coming home after a bustling day to the warm aroma of this creamy soup wafting through your kitchen. It’s pure bliss in a bowl!
Why You’ll Love This Creamy Buffalo Chicken Soup
This comforting buffalo chicken soup is not only delicious; it’s packed with wholesome ingredients. Each serving brings together lean protein from chicken, vitamins from carrots and potatoes, and a hint of heat for flavor. Plus, the addition of cream cheese and cheddar transforms this dish into a luscious and satisfying meal. It’s perfect for those nights when you want something hearty yet uncomplicated to prepare.
How to Make Creamy Buffalo Chicken Soup
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Slow Cooker Creamy Buffalo Chicken Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free (with modifications), Gluten-Free (ensure sauces are gluten-free)
Description
A cozy and comforting creamy buffalo chicken soup made in a slow cooker, perfect for chilly evenings.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 small yellow onion (diced)
- 2 cups diced baby carrots
- 2 cups diced Yukon Gold potatoes (leave skins on)
- 2 cups chicken broth
- 1/4 cup buffalo sauce (e.g., Frank’s Red Hot)
- 1 oz. packet ranch dressing mix
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 8 oz. cream cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Add the chicken, diced onions, carrots, potatoes, chicken broth, buffalo sauce, ranch dressing mix, garlic powder, and celery salt to your slow cooker. Stir to combine.
- Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender.
- Remove the chicken breasts, shred with two forks, and return to the slow cooker.
- In a separate bowl, soften the cream cheese in the microwave for about 30 seconds.
- Add the softened cream cheese and shredded cheddar cheese into the slow cooker, stirring well.
- Cook for an additional 30 minutes on high to allow the cheeses to melt into the soup.
- Give the soup a final stir, taste, and add additional hot sauce if desired.
- Serve hot and enjoy!
Notes
Pair with warm, crusty bread or a sprinkle of green onions for added flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Ingredients:
- 1 lb. boneless skinless chicken breasts
- 1 small yellow onion (diced)
- 2 cups diced baby carrots
- 2 cups diced Yukon Gold potatoes (leave skins on)
- 2 cups chicken broth
- 1/4 cup buffalo sauce (I use Frank’s Red Hot)
- 1 oz. packet ranch dressing mix
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 8 oz. cream cheese
- 1 cup shredded sharp cheddar cheese
Directions:
- Begin by adding the chicken, diced onions, carrots, potatoes, chicken broth, buffalo sauce, ranch dressing mix, garlic powder, and celery salt to your slow cooker. Stir everything together to combine.
- Cover the slow cooker, and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender.
- Once done, remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the slow cooker. In a separate microwave-safe bowl, soften the cream cheese by heating it for about 30 seconds in the microwave.
- Add the softened cream cheese and shredded cheddar cheese into the crockpot, stirring well to blend.
- Cook for an additional 30 minutes on high, allowing the cheeses to melt and meld into the soup.
- Give the soup a final stir and taste; add additional hot sauce if you desire more heat.
- Serve hot and enjoy this creamy delight!
Serving Suggestions for This Cozy Soup
Enjoy this delicious soup on its own, or pair it with warm, crusty bread or buttery cornbread for dipping. A sprinkle of green onions or a dollop of sour cream on top can also elevate the flavors, adding freshness and a creamy touch.
How to Store Your Buffalo Chicken Soup
If you have leftovers, simply allow the soup to cool completely and transfer it to an airtight container. It will keep in the fridge for up to 4 days. You can also freeze individual portions for a quick meal later on. Defrost overnight in the fridge before reheating.
Tips for a Perfect Creamy Buffalo Chicken Soup
- Feel free to customize it by adding your favorite vegetables, such as bell peppers or corn, for extra color and taste.
- If you prefer a bit more spice, consider adding chopped jalapeños or increasing the amount of buffalo sauce.
- For a lighter version, you can substitute the cream cheese with Greek yogurt.
Variations of This Delicious Soup
Switch things up by using turkey instead of chicken for a delightful holiday twist. You can also try using different cheese or adding cooked pasta for an added layer of texture and flavor.
FAQs
Can I make this soup ahead of time?
Absolutely! You can prep all the ingredients the night before, store them in the fridge, and then start the cooking process in the morning for a ready-to-eat soup in the evening.
Can I use frozen chicken?
Yes! Frozen chicken works well in this recipe. Just add an extra hour to the cooking time to ensure it’s thoroughly cooked.
Is the soup spicy?
The spice level can be adjusted according to your taste; add more or less buffalo sauce to get the flavor that you love.
Let this Slow Cooker Creamy Buffalo Chicken Soup warm your heart and soothe your soul on chilly evenings. Grab your ingredients, and enjoy a delicious meal that feels like a hug in a bowl!