Crock Pot Buffalo Chicken Soup (Print version)

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

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ Vegetables & Aromatics

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

→ Dairy

04 - 8 oz 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

# Directions:

01 - Place chicken breasts, diced onion, and minced garlic in the slow cooker.
02 - Pour chicken broth and buffalo sauce over chicken. Add smoked paprika, black pepper, and salt. Stir gently to combine.
03 - Cover and cook on low setting for 4 hours until chicken is tender and easily shreds.
04 - Remove cooked chicken from slow cooker using tongs. Shred using two forks, then return shredded chicken to the soup.
05 - Add cubed cream cheese, shredded cheddar, and sour cream. Stir continuously or whisk until melted and fully incorporated.
06 - Taste the soup and adjust salt, pepper, and buffalo sauce to desired flavor intensity.
07 - Ladle into bowls and garnish with green onions, blue cheese crumbles, or fresh parsley as desired.

# Expert Tips:

01 -
  • It tastes like buffalo chicken dip had a sophisticated sibling with actual substance and depth.
  • The slow cooker does all the heavy lifting while you ignore it for four hours, which feels like cheating in the best way.
  • It bridges the gap between comfort food and something you'd serve to people you actually want to impress.
02 -
  • If you add the cream cheese while the heat is screaming hot without stirring constantly, you'll end up with grainy, broken sauce that looks separated and sad—low and slow on the stirring prevents this disaster.
  • Serving this in actual bowls instead of a dip vessel makes people take it seriously as a soup, though it works beautifully both ways depending on your crowd.
03 -
  • Softening and cubing the cream cheese before it goes in prevents lumps and saves you the frustration of aggressive whisking.
  • Low and slow on the initial cook matters more than you'd think—four hours on low creates tender, flavor-saturated chicken versus two hours on high, which tastes rushed and slightly dry.
Go back