Crockpot buffalo chicken soup
Everything you love about buffalo wings, tangy hot sauce, creamy cheese and crunchy celery, turned into a thick, spicy soup that makes itself.
- 400 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.50 a serving
- 390 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1½ lb chicken breasts
- 4 cups chicken broth
- ½ cup Buffalo wing sauce
- 1 tbsp ranch seasoning mix
- 8 oz cream cheese, cut into cubes
- 1 cup shredded cheddar
- ¼ cup blue cheese crumbles, crumbled (optional)
- 2 green onions, sliced (optional)
Each serving has about 390 calories, 34 g protein, 10 g carbs and 24 g fat, and costs about $2.50 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No chicken broth? Vegetable broth or bone broth works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the onion, carrots and celery and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Put the vegetables in the slow cooker, lay the chicken on top, and pour in the broth, buffalo sauce and ranch seasoning.
Dolly’s tip: Buffalo sauces vary a lot in heat. Start with half, and stir in the rest at the end if you want it hotter.Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Timer: 360 min
Lift out the chicken and check it: 165°F in the thickest part, or white with no pink inside. it with two forks.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Stir the chicken back in with the cream cheese and cheddar, cover and cook on HIGH for 15 to 20 minutes.
Timer: 17 min 30 sec
Stir until the cream cheese into a smooth, creamy broth, then taste for salt.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: If a few specks of cream cheese won’t melt, whisk hard for 30 seconds.Ladle into bowls and top with blue cheese and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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