Creamy Buffalo Chicken Soup

Slow Cooker

This Crock Pot Creamy Buffalo Chicken Soup recipe has the perfect blend of spice and cream with hot sauce, bites of savory chicken, and sweet corn in a delicious soup. All the flavors of chicken wings without all the work!

The perfect comfort food to warm you up all throughout the fall and winter months.

Ingredients: 1 1/2 pounds boneless, skinless chicken breasts – 14.5 ounces fire-roasted tomatoes – 14.5 ounces white beans  – 14.5 ounces corn drained – 4 ounces green chiles – 2 cups chicken broth – 1 packet ranch seasoning – 1/4 cup hot sauce  – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – 1/2 teaspoon celery salt – 8 ounces cream cheese  – green onion slices (optional)

Directions: – Place all ingredients except the cream cheese and green onions in the bottom of a large slow cooker. – Cook on high for 3 hours or on low for 4-5 hours or until the chicken is fully cooked and easy to shred.  – Remove chicken, shred with two forks or a hand mixer, then place back into the slow cooker. Stir in the cream cheese until fully blended. Garnish with green onions. 

Directions: –Garnish with sliced green onions (optional). - Enjoy with a slice of warm buttery cornbread or crackers. 

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