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Slow Cooker Buffalo Chicken Soup

Yields1 ServingPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

A white bowl holds a cream colored soup with red hot sauce marbled through. A silver colored spoon sits on the left of the bowl.

 2 Cans of Cream of Chicken Soup
 1 Can of Cream of Celery Soup
 1 cup Sour Cream
 ½ cup Ranch Dressing
 6 cups Milk
 3 Cooked Boneless Chicken Breast OR Roaster Chicken; Shredded
 Hot Sauce to taste
1

Cook chicken breasts (about 3) in the oven or on stovetop until done. An alternative is to purchase a roaster chicken. Shred chicken. (see blog post for the EASIEST way to shred chicken! www.thechaosmanager.com/buffalo-chicken-soup)

Shredded chicken in a silver bowl

2

In a slow cooker, dump:
-2 cans cream of chicken soup
-1 can cream of celery soup
-1 cup sour cream
-1/2 cup ranch dressing

Add hot sauce according to your taste, at least 10-15 drops. The amount shown (10-20 drops of Frank's Red Hot Sauce) will hardly be tasted in the finished product. If everyone in your group likes the heat, I recommend adding 1/2 a cup of hot sauce to this portion of the recipe.

In a white bowl there is a mixture of creamed soups, sour cream, ranch dressing and dots of red hot sauce

3

Add 6 cups of milk and whisk to incorporate. Add chicken and stir. Set slow cooker for 6-8 hours.

A cream colored soup with white spots and darker spots in a white bowl.

4

To Serve: Be sure to stir once more before serving. If you did not add a lot of hot sauce to begin with, be sure to add more to your individual bowl. I don't love spicy things but I like my soup to be on the pink side from hot sauce! Serve with bread.

A white bowl on a wooden counter. The bowl holds a cream colored soup that is marbled red.

Nutrition Facts

0 servings

Serving size