Description
This easy slow cooker buffalo chicken soup is packed with tender shredded chicken, buffalo sauce, and creamy, savory flavor. Simply add the ingredients to your crockpot and come home to a cozy, flavorful soup that’s perfect for easy weeknight dinners and chilly evenings.
Ingredients
Units
Scale
- 1–1.5 lbs chicken breasts
- 2 tsp smoked paprika
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can tomatoes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can green chilis
- 1 can corn
- 2 cans white beans
- 1/2 cup buffalo sauce
- 5–6 cups chicken broth
- 8 oz cream cheese, cubed
Toppings
- Green onions, chopped
- Cheddar cheese
- Fresh Cilantro
Instructions
- Add onions, tomatoes, garlic, green chilis, bell pepper, corn, and white beans to the bottom of the pan.
- Place chicken breasts on top of the veggies. Sprinkle chicken with smoked paprika, onion powder, garlic powder, salt, and pepper. Pour buffalo sauce over the top of the chicken as well.
- Pour the broth around the edges of the chicken and cover the dish. Cook on low for 6-8 hours, until the chicken is cooked through and tender.
- Once you can pull the chicken apart, remove the chicken breasts from the pot and transfer them to a plate to shred. Return the meat to the pot and add in cream cheese cubes. Stir them into the pot and let everything cook on high for 15-20 more minutes. If there are still cream cheese chunks in the soup, stir quickly until they are melted into the soup.
- Use a ladle to give the dish a good stir. Pour into serving bowls and top with green onions, cheddar cheese, and cilantro.
- Prep Time: 20 minutes
- Cook Time: 10 hours