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crock pot creamy buffalo chicken soup in a bowl with crackers, a spoon, and napkin on the side

Crock Pot Creamy Buffalo Chicken Soup

Braghan
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!
4.78 from 9 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 424 kcal

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 14.5 ounces fire-roasted tomatoes
  • 14.5 ounces white beans (Great Northern, Cannellini, or Navy)
  • 14.5 ounces corn drained
  • 4 ounces green chiles
  • 2 cups chicken broth
  • 1 packet ranch seasoning
  • 1/4 cup hot sauce (I used Frank's Red Hot)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 8 ounces cream cheese softened
  • green onion slices optional 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.

Nutrition

Serving: 6gCalories: 424kcalProtein: 27gFat: 17gSodium: 942mgSugar: 5g
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