Description
A cozy and comforting creamy buffalo chicken soup made in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 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