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!
14.5ounceswhite beans(Great Northern, Cannellini, or Navy)
14.5ouncescorndrained
4ouncesgreen chiles
2cups chicken broth
1packetranch seasoning
1/4cuphot sauce(I used Frank's Red Hot)
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspooncelery salt
8ouncescream cheesesoftened
green onion slicesoptional garnish
Instructions
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. Turn off slow cooker and remove lid.
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. Enjoy!
Notes
Helpful tips:* Cream cheese that is softened and at room temperature will mix more evenly in the soup.* Cut the hot sauce in half to make it less spicy.* Refrigerate leftovers in an air-tight container for up to 3 days.~Nutritional values and cook times are approximate due to differences in appliance and product selections.