Tasty and Tangy Slow Cooker Buffalo Chicken Soup Recipe (2024)
Posted: · Updated: · By Kelly
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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!
I always appreciate a good meal with a nice tang. I’m all about adding a variety of spices in my dishes to liven up its flavor profile. I am also all about an easy recipe my family will love. My Slow Cooker Buffalo Chicken Soup Recipe is easy to make and has such a great kick to it.
This flavor packed Buffalo Chicken Soup is ideal for when you have leftover chicken or you don’t know what to do with those extra chicken breasts. Who says they don’t have time for homemade meals?! It cooks up to be hearty, thick, creamy and a family favorite of ours.
Another reason I love this recipe is because it is so versatile. I can add different vegetables or other ingredients, depending what I have on hand.
In the past I have added corn and black beans, which was delicious! We have also added some ranch seasoning, which the kids really enjoyed. So, play with the recipe and enjoy your results!
You might want to consider using a slow cooker liner for this dish. There’s no reason to let the dread of cleaning your Crockpot to keep you from using it. You can find them here.
Once you are done cooking and serving, just pull the liner of the pot and throw away. You’ll be left with a totally clean slow cooker with nothing to wash!
Another great idea for work lunches is this Crock-Pot Lunch Crock Food Warmer. You can leave the warming base at work and use the removable food container to transport your lunch from home.
The warming base will keep your food warm or heat your foods over time. It’s a good way to avoid standing in line to use the office microwave (which is usually pretty filthy inside anyway!)
And lastly, before we get to the recipe, if you want to know more about the slow cooker I use (and LOVE) read more in my Cuisinart 3-In-1 Cook Central Multi-Cooker review.
Here is what you will need for your Slow Cooker Buffalo Chicken Soup Recipe:
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
Directions:
In your crock pot, add chicken stock and 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.
Slow Cooker Buffalo Chicken Soup Recipe
Chrysa
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!
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.
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
What is your favorite slow cooker dish? Do you like spicy foods? I would love to hear in the comments below!
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Fresh Herbs:Add fresh herbs like parsley, dill, or cilantro just before serving for a burst of fresh flavor. Citrus Zest:Grate the zest of a lemon or lime into the soup just before serving to add brightness. Ginger and Turmeric:Add grated ginger and a touch of ground turmeric for warmth and depth of flavor.
Slow cookers can transform a few simple ingredients into the most delicious soups by simmering them for hours. This low and slow cooking allows the flavors to mingle, creating rich, flavorful soups perfect for chilly days, nights, or any day you want to enjoy a bowl full of goodness.
Ensure you've added enough salt and black pepper. Too little salt means your soup's flavors will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.
While there seem to be as many chicken soup recipes as there are stars in the sky, one step they should all have in common is searing the bird in fat before adding liquid, which helps deepen the soup's flavor, according to Kardea Brown, host of Food Network's "Delicious Miss Brown." She told Kitchn that not only does ...
Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.
Dry, fragrant spices like cumin and coriander seeds need to be fried in oil and added at the beginning of the recipe as they take time to impart their essence. Hot chilli-based flavourings should be added to taste at the end, as the fire can multiply the over the long cooking time.
Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.
The document provides 5 basic principles of preparing soup: 1) Starting with cold water.2) Cutting vegetables to an appropriate size.3) Selecting a protein such as beef, chicken, pork, or fish.4) Simmering the soup for 4 hours.
While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.
any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.
And both Celis and Freidank agree that a whole chicken is the best choice for the best chicken soup. "I suggest a whole chicken and bones to create a more robust soup," Celis says. Although Freidank is team whole chicken, if a whole bird isn't the right choice for you he suggests using thigh quarters or just thighs.
You can cook the chicken at a high-enough temperature to kill bacteria by turning up the heat on the broth, but for a much safer and tastier method, brown your chicken first. Browning or searing the chicken in a separate pan is not only far more foolproof, but adds richness and extra umami to your soup.
While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.
Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.
Pretty much every can of soup already contains aromatics. But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger.
Just a small amount of soy sauce, hoisin sauce, mirin, miso, dashi, or fish sauce is enough to infuse that delicious and distinctive umami goodness into almost any dish. Made by fermenting anchovies in salt, fish sauce is deeply umami and briny. This condiment is perfect for enhancing flavors instantaneously.
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