Slow-Cooker Buffalo Chicken Soup

Prep 15 min
Total 4 hr 30 min
Ingredients 10
Servings 6

We turned a favorite appetizer into a zesty and comforting slow-cooker soup! Combine cream cheese, hot sauce, chicken, onion and celery in a slow cooker, then cook until creamy and tender. Stir in even more cheese and serve with garnishes of fresh celery, pepper sauce and blue cheese crumbles for a complete dish. MORE+ LESS-

By Pillsbury Kitchens

Updated August 20, 2019

Make with

Progresso Broth

Ingredients

package (8 oz) cream cheese

1/3

cup Frank’s™ RedHot Original cayenne pepper sauce

cups shredded cooked chicken

1/2

cup chopped onion

1/2

cup chopped celery

carton (32 oz) Progresso™ chicken broth

1/4

teaspoon salt

1/8

teaspoon pepper

cups shredded Colby Jack cheese (8 oz)

Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired

Steps

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1

In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
2

In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
3

Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
4

Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.

Expert Tips

Sliced green onions are great to serve as a topper for this soup.
Serve with a side of crusty bread for a complete meal.
Use deli rotisserie chicken for this recipe for a shortcut on the chicken.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 46%
Saturated Fat 16g 80% Trans Fat 1g
Cholesterol: 135mg; 45%
Sodium: 1100mg; 46%
Potassium: 300mg; 8%
Total Carbohydrate: 4g; 1%
Dietary Fiber 0g 0% Sugars 3g
Protein: 31g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 8%; 8%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Buffalo chicken got its start in none other than Buffalo, New York, where it was originally served as Buffalo wings (deep-fried wings doused in hot sauce and served with Bleu cheese and celery). Today you can find Buffalo chicken served in all kinds of ways that go beyond the wings, like Buffalo chicken dip, Buffalo chicken casserole and this slow-cooker Buffalo chicken soup. Most people still serve anything Buffalo flavored with Bleu cheese and celery, which can help cool off the hotness that comes with Buffalo sauce, although ranch dressing is another popular pick. Want to go beyond ranch and Bleu cheese? Discover more delicious ways to take your soup toppings up a notch with these easy ideas. Plus, check out the rest of our easy chicken soup recipes!