Crock Pot Buffalo Chicken Soup

Crock Pot Buffalo Chicken Soup

32 reviews, 3.9 star(s). 75% would make again

Ready in 3 hours 30 minutes

The crock pot is the trick to create melt-in-your-mouth tender chicken! It's the perfect comfort food for a cold day. My picky 6-year-old ate 3 servings and asked for more the next day!

"Awesome! I did tweak a few things based on preference! I sautéed red and orange peppers with the onion instead if celery because we don't like celery. I also added about 2 cloves minced garlic in while sauteeingthe peppers and onions. I followed the rest of the recipe as us except for using cheddar cheer because that's all I had! Will definitely make again"

Ingredients

2 tablespoons Butter
3 stalks Celery; chopped
1/2 medium Onion; chopped
3 cans Chicken broth; 14.5 oz cans
1 1/2 cups Milk
1 tablespoon Frank's Red Hot sauce
1 Rotisserie Chicken; shredded
8 ounces Mozzarella cheese; shredded
1/3 cup Flour

Original recipe makes 6 Servings

Servings  

Preparation

In a sauté pan, cook celery and onion in 2 tbsp. butter until tender. Transfer to the crock pot.

To the crock pot, add broth, milk, hot sauce, and chicken. In a separate bowl, toss together cheese and flour. Add to crockpot and stir.

Cook on high for 3 hours, then lower to warm.

15 minutes prior to serving: If a creamier soup is desired, add heavy cream and/or thicken with cornstarch (mixed with broth).

Optional: Top with blue cheese crumbles and more Red Hot sauce.

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Jengerhardt96


Jengerhardt96

Calories Per Serving: 445 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

Read all the reviews, so I used a half bottle of hot sauce, added corn, garlic, black pepper, and didn't put the mozzarella and bleu cheese on until I served. The bleu cheese is what made this. :) Not bad.
paulavaskeroeterdink 1m ago

I added more Frank's, a packet a spicy ranch seasoning, diced red/yellow /green peppers, package of carrots, package of cream cheese, can of cheddar cheese soup, a little cayenne pepper, and bacon, can of corn and can diced tomatoes and garlic - we'll see how it turns out!
shelleylill 2m ago

Loved this! I too had to thicken with cornstarch/ broth. I also added a little bit of half and half. I used WAY MORE hot sauce then recipe called for- if you follow recipe it's very bland. I also added peppers during the sauté part-red and orange then a 1/4 cup sliced jarred peppers. I will make this often .
Maurawhat 2m ago

My husband love this I did do some changes I added garlic powder Presley flakes and more flour to thicken it up came out perfect.... Oh yeah I cut some potatoes up n added to it it was even better loved it
ferdrenalovinjaleesanjonathanblackmon 1y ago

I cant believe i wasted a whole rotisary chicken on this worst soup ever. Did not work out at all. Cheese globbed up. Did not thicken at all and no flavor what so ever
harpo78 1y ago


stepham 2y ago

This did not turn out at all. Totally disappointed. had no flavor, the cheese globbed up.
melhelsch 2y ago

Tried this tonight and it was ehh...to me it came out bland. When I think of buffalo chicken, I think of hot and flavorful. I didn't get that so I did a lot of tweaking and tried it again. I used 3/4 of a 6 oz bottle of Texas Pete hot sauce instead of Franks red hot Added chopped russet potatoes. Crisped up bacon, chopped it up, added that. Added a packet of Hidden Valley Ranch Dip Seasoning Mix 4 shakes of garlic powder a pinch of a Italian seasoning Rice Heavy cream at the end for a creamy soup This time around it came out bursting with flavor and the spiciness I was looking for the first time around. The rice and potatoes made for a heartier soup which filled me up quite nicely! I will say this though, I LOVE spicy food, so my tweaked version does have a bit of a kick to it if you decide to try it out but it was so yummy.
ambernicole5 2y ago

bkrenee 2y ago

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