Slow Cooker Buffalo Chicken Soup Recipe

July 14, 2023 Post a Comment

ventura99 Buffalo Chicken Wing Soup In Crock Pot from ventura99.blogspot.com

This slow cooker buffalo chicken soup is a great way to enjoy a hearty and warming meal. It’s easy to make and perfect for a cold day. This slow cooker soup is loaded with flavor from the buffalo sauce, and you can adjust the heat level to your preference. You can also use your favorite store bought buffalo sauce or make your own. It’s a great way to use up leftover chicken or rotisserie chicken for a quick and easy meal. Serve it with some crusty bread, a crisp salad, and a glass of wine for a cozy winter dinner.

Description

This slow cooker buffalo chicken soup is an easy and delicious dinner that’s perfect for a cold day. It’s packed with flavor from the buffalo sauce and you can adjust the heat level to your preference. It’s a great way to use up leftover chicken or rotisserie chicken for a quick and easy meal. Serve it with some crusty bread, a crisp salad, and a glass of wine for a cozy winter dinner.

Ingredients

For the Soup:

- 2 tablespoons olive oil

- 1 small onion, diced

- 2 cloves garlic, minced

- 2 celery stalks, diced

- 4 cups chicken broth

- 2 cups cooked chicken, shredded or diced

- 2 tablespoons tomato paste

- 1/4 cup buffalo sauce, plus more for serving

- 2 tablespoons Worcestershire sauce

- 2 tablespoons apple cider vinegar

- 1 teaspoon dried oregano

- 1/2 teaspoon smoked paprika

- 1/2 teaspoon cayenne pepper, or to taste

- Kosher salt and freshly ground black pepper, to taste

- 1/4 cup freshly chopped parsley

- 4 ounces cream cheese, cubed

For Serving:

- Chopped green onions

- Crumbled blue cheese

- Sliced jalapenos

- Crusty bread

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 3-4 minutes. Add the celery and cook until softened, about 2 minutes.

2. Transfer the mixture to the slow cooker. Add the chicken broth, chicken, tomato paste, buffalo sauce, Worcestershire sauce, apple cider vinegar, oregano, paprika, cayenne pepper, salt and pepper, and stir to combine. Cover and cook on low heat for 4-6 hours or on high heat for 2-3 hours.

3. When the soup is almost done cooking, add the cream cheese and stir to combine. Cover and cook for an additional 10 minutes, or until the cream cheese is melted.

4. Serve the soup with chopped green onions, crumbled blue cheese, sliced jalapenos, and crusty bread. Enjoy!

Equipment

- Large skillet

- Slow cooker

Notes

- Feel free to adjust the heat level of this soup by adding more or less cayenne pepper.

- This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in a saucepan over medium heat and stir until heated through.