Slow Cooker Buffalo Chicken Soup will spice up your mealtime! Make this creamy, delicious soup in your crockpot and dinner is done!

My husband had a bowl of Buffalo Chicken Soup last winter and has been asking me to make it ever since. And, since I use my slow cooker for just about everything, I got it out to make Slow Cooker Buffalo Chicken Soup! The result? A creamy, hearty dinner soup. A bit of spice, but not too hot. (You can spice this recipe up or down – I did the very very very mild version – if you like things hot, by all means add more of the hot sauce!). So now I have a new recipe and a happy husband for sure.

The second part of this is that I didn’t want it to be swimming in absolute fat. I could have made the soup thicker with more cream – but I wanted to not feel guilty about the old diet as I was eating dinner. I’m sure this won’t make a dieter’s “Top 10 Things to Eat” list, but with skim milk and fat-free half and half – it’s definitely not a “bad” dinner! YEA!

This recipe made a lot! I froze half of it to have later (LOVE THAT). It’s also a great freezer meal to have (uncooked) in the freezer. My husband and I had it 2 ways (to see which we liked better) – one just plain. The second time we added some rice to it as we served it – it was VERY good! (Although I know rice has no business in a buffalo chicken entree!)

You should check out a few of our other delish soups to make this fall and winter!

Slow Cooker Chicken Enchilada Soup

Slow Cooker Fiesta Chicken Soup

Slow Cooker Buffalo Chicken Soup

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Ingredients

• 3 large boneless skinless chicken breasts
• 2 C half and half
• 3 C milk
• 3 cans cream of celery soup
• 1 bunch of celery, chopped
• 1 onion, chopped
• 1/4 (or more for hotter soup) C of hot wing sauce (I like Texas Pete's)
• 2 C sharp cheddar cheese (more for garnish if you like)

Instructions

1. Spray slow cooker with non-stick cooking spray
2. Place chicken, half and half, milk, celery soup, celery, onion and hot sauce into slow cooker
3. Cook on low for about 6-7 hours
4. Take out chicken after 6-7 hours and shred
5. Place shredded chicken back into slow cooker and add in cheddar cheese. Let cook for another 45 minute to an hour (give it a good stir!)
6. Optional - serve with rice

If Freezing

1. Place all ingredients minus the cheese into a freezer safe bag. Freeze. Thaw out in refrigerator over night. Place in slow cooker and cook per instructions