Kitchen notes · a little help before you start

Slow Cooker Creamy Buffalo Chicken Soup

Name: Slow Cooker Creamy Buffalo Chicken Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 5
Ingredients: 1 lb boneless skinless chicken breasts (Source: 1 lb. boneless skinless chicken breasts); 1 each small yellow onion (diced) (Source: 1 small yellow onion (diced)); 2 cups diced baby carrots (Source: 2 cups diced baby carrots); 2 cups diced yukon gold potatoes (leave skins on) (Source: 2 cups diced yukon gold potatoes (leave skins on)); 2 cups chicken broth (Source: 2 cups chicken broth); 1/4 cup buffalo sauce ((I use Frank's Red Hot)) (Source: 1/4 cup buffalo sauce ((I use Frank's Red Hot))); 1 oz packet Ranch dressing mix (Source: 1 oz. packet Ranch dressing mix); 1/2 tsp garlic powder (Source: 1/2 tsp. garlic powder); 1/2 tsp celery salt (Source: 1/2 tsp. celery salt); 8 oz cream cheese (Source: 8 oz. cream cheese); 1 cup shredded sharp cheddar cheese (Source: 1 cup shredded sharp cheddar cheese)

Slow Cooker Creamy Buffalo Chicken Soup is made with chicken breasts, chicken broth, and buffalo sauce.

Prep: 15 min
Cook: 240 min
Total: 255 min
Original yield: Serves 5
Ingredients: 11 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseChickenPrep: 15 minutes or lessTotal: over 60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Shred at the stated step

Keep shredding in the order given by the method.

3. Prepare the dressing

Mix and add the dressing at the steps specified.

Get to know the ingredients

boneless skinless chicken breasts

In the method: To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt.

small yellow onion (diced)

In the method: To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt.

diced baby carrots

In the method: To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt.

The last little job

Finish as directed

Serve hot, enjoy!

A little more help as you go

Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

Follow the microwave stages

Use the settings, sequence and checks specified for the microwave.

A few questions you might have

What should I prepare first?

Set out the slow cooker and crockpot. Start with this step: To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What happens at the end?

Serve hot, enjoy!

Is there another preparation step to plan for?

Check the slow-cooker setting and timing before deciding when to start.

Additional recipe notes

What can I top my soup with? You can top your bowl of soup with anything you like! Some people want to add blue cheese, sour cream, cilantro, and cracker crumbs. I think that the soup tastes amazing without any toppings other than cheddar cheese, but you can add anything you want. How long will this soup last? You can store this soup in the fridge for about four days, but if you are freezing it for later, you can store it in the freezer for up to six months. Can I make this spicer? Yes! Just add more hot buffalo sauce to the soup; a few dashes will do. Make sure to add the hot sauce slowly, or else you can make it too hot. You can also use a habanero pepper or two if you want more heat.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: themagicalslowcooker.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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