Crockpot Buffalo Chicken Soup

This crazy delicious buffalo chicken soup simmered in the slow cooker is the ultimate game day dish! Shredded chicken, beans, corn and veggies simmered in a creamy, slightly spicy buffalo sauce broth make for a cozy, crowd-pleasing soup. Topped with ranch drizzle and cheese, every spoonful delivers buffalo flavor. Read on for the simple recipe to make this fan favorite soup.

Ingredients

Serves 6

• 1 lb boneless skinless chicken breasts
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 4 cups chicken broth
• 1⁄2 cup buffalo wing sauce
• 1⁄4 cup heavy cream
• Chopped parsley for garnish

Toppings:

• Shredded cheddar cheese
• Ranch or blue cheese dressing

Add Ingredients to Slow Cooker

Add the chicken, onion, carrots, celery, garlic, beans and corn to a 6-qt slow cooker.

Pour in chicken broth and buffalo sauce. Stir to combine.

Cook on Low 8 Hours

Cover and cook on low heat for 8 hours, until chicken is very tender.

Remove chicken and shred with two forks. Return to pot.

Shredding Tip

Cooking the chicken low and slow ensures it shreds easily. Discard any bones or skin.

Add Heavy Cream

Stir in heavy cream and season to taste with salt and pepper.

Let soup simmer 15 more minutes.

Serve Soup

Ladle hot buffalo chicken soup into bowls. Top with desired toppings like:

• Shredded cheddar
• Ranch or blue cheese drizzle
• Chopped parsley
• Crumbled blue cheese

Dip and topping bar recommended!

Storage

Refrigerate leftovers up to 5 days. Reheat on the stovetop until hot.

Soup can be frozen up to 3 months. Thaw overnight in fridge before reheating.

Recipe Tips

• Use rotisserie chicken to save time
• Add diced potatoes or cauliflower
• Use hot sauce instead of buffalo sauce
• Top with crispy bacon bits
• Garnish with sliced green onion

Conclusion

This hearty and comforting crockpot buffalo chicken soup is a cinch to make and full of crowd-pleasing flavor. The slow cooked shredded chicken soaks up the creamy, slightly spicy broth for buffalo flavor in every bite. Topped with typical wing accompaniments like ranch and cheese, it’s guaranteed to be a hit. Keep warm in a slow cooker for parties, tailgates and game day. Make this fun soup on chilly nights or for easy weeknight dinners.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken can be used instead of cooking the chicken in the soup.

What kind of buffalo sauce works best?

Use a medium or hot buffalo sauce. Start with less and adjust heat to your taste.

Do I need to thicken the broth?

The starch from the beans and corn will thicken it slightly. You can mix cornstarch with water to thicken more if desired.

Can I use a different hot sauce?

Yes, you can substitute hot sauce like Frank’s Redhot instead of buffalo sauce.

Does the soup freeze well?

Yes! Freeze in airtight containers up to 3 months. Thaw in the refrigerator before reheating.