All the tangy, spicy flavor of a buffalo wing in a rich, creamy soup. This slow-cooker staple is incredibly easy to prep and perfect for feeding a hungry crowd on chilly days.
4-6 Hours
Level: Easy
Keto Friendly
Why You’ll Crave This Soup
- Set & Forget: Toss the ingredients in the morning and come home to a house that smells amazing.
- Custom Heat: Easily adjust the spice level by choosing your favorite buffalo sauce.
- Velvety Texture: A touch of cream cheese creates a luxury mouthfeel without needing a flour roux.
What You’ll Need
- 1.5 lbs Chicken Breast (boneless)
- 4 cups Low-Sodium Chicken Broth
- 1/2 cup Buffalo Wing Sauce
- 1 small Onion (finely diced)
- 2 stalks Celery (chopped)
- 8 oz Cream Cheese (cubed)
- 1/2 cup Shredded Cheddar
- Green Onions & Blue Cheese (for topping)
Step-by-Step Instructions
- Layer: Place the raw chicken breasts in the bottom of your slow cooker. Add the onion, celery, buffalo sauce, and chicken broth.
- Slow Cook: Cover and cook on **LOW for 6 hours** or **HIGH for 3-4 hours**.
- Shred: Carefully remove the chicken, shred it with two forks, and return it to the pot.
- Creamify: Add the cubed cream cheese and shredded cheddar. Stir well, cover, and let sit for 15-20 minutes until melted and smooth. (Whisk if needed to incorporate the cream cheese).
- Serve: Ladle into bowls and garnish generously with green onions, blue cheese crumbles, and an extra drizzle of buffalo sauce.
Chef’s Tip: If you prefer a thicker soup, you can stir in 1/2 cup of heavy cream at the very end or use a hand blender to pulse some of the vegetables before adding the shredded chicken back in.
