Crock Pot Buffalo Chicken Soup (Printable)

Creamy buffalo chicken soup with shredded chicken, spicy buffalo sauce, cream cheese, and cheddar in a slow cooker.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 ounces cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream

→ Liquids

07 - 4 cups low-sodium chicken broth

→ Sauces & Seasonings

08 - 2/3 cup buffalo wing sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt, adjusted to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# How to Make It:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker.
02 - Add chicken broth, buffalo sauce, smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover and cook on low setting for 4 hours until chicken is very tender and easily shreds.
04 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the soup.
05 - Add cream cheese, cheddar cheese, and sour cream. Stir until melted and fully incorporated, using a whisk if necessary.
06 - Taste soup and adjust salt, pepper, or additional buffalo sauce as needed.
07 - Ladle soup into bowls and garnish with sliced green onions, crumbled blue cheese, or chopped parsley as desired.

# Expert Tips:

01 -
  • It tastes exactly like buffalo chicken dip but in cozy, spoonable form.
  • Your slow cooker does all the work while you go about your day.
  • The creamy, spicy broth clings to every shred of tender chicken.
  • It's impressive enough for guests but simple enough for a Tuesday.
02 -
  • Don't skip softening the cream cheese or you'll spend ten minutes chasing stubborn chunks around the pot.
  • If you add the cheese too early, it can get grainy, so wait until the very end.
  • Taste before adding extra salt because buffalo sauce and broth can already be quite salty.
03 -
  • Use two forks to shred the chicken right in the slow cooker if you're feeling lazy—it saves a dish.
  • A small whisk is your best friend for getting the cream cheese fully smooth without lumps.
  • Let it sit on warm for up to an hour if guests are running late, it only gets better.
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