Slow Cooker Buffalo Chicken Soup Recipe
This Slow Cooker Buffalo Chicken Soup Recipe is ideal for leftover chicken or using up extra chicken breasts. Enjoy an easy, hearty, creamy, family favorite!
Servings: 10 Servings
Calories: 474kcal
Ingredients
- 2 skinless and boneless chicken breasts.
- 1 onion diced,
- 1 celery stalk diced
- 1 medium carrot diced
- 2 cloves garlic diced
- 1 cup of roasted red peppers diced
- 1 can of petite diced tomatoes
- 1/2 teaspoon paprika
- 1 stick of butter
- 1/4 cup all-purpose flour
- 1 8- ounce package of cream cheese
- 1 ½ cups heavy whipping cream
- 3 cups chicken stock
- 1/3 cup hot sauce
- 2 cups shredded Colby cheese divided
Instructions
- In your crock pot, add chicken stock.
- Next add chicken and cook on high for 2-3 hours. When chicken is tender, shred.
- In a medium skillet, melt butter. Add flour and whisk constantly for 1 minute. Add heavy whipping cream and whisk constantly for 2 minutes. This is your cream base.
- Add remaining ingredients, including cream base except the shredded cheese.
- Blend all the ingredients together well and cook for 2 hours on low.
- Stir in 1 ½ cups of cheese to crockpot mixture. Continue to cook on low for an additional 30 minutes, or until cheese is melted.
- Top with remaining cheese and green onions or avocado. Serve with tortilla chips or crusty bread.
Nutrition
Serving: 1g | Calories: 474kcal | Carbohydrates: 11g | Protein: 18g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 650mg | Fiber: 1g | Sugar: 5g