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Slow-Cooker Buffalo Chicken Soup

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By Pillsbury Kitchens
Updated Aug 20, 2019
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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 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!

Slow-Cooker Buffalo Chicken Soup

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

  • 1 package (8 oz) cream cheese
  • 1/3 cup Frank’s™ RedHot Original cayenne pepper sauce
  • 3 cups shredded cooked chicken
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded Colby Jack cheese (8 oz)
  • Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.

Nutrition

410 Calories
30g Total Fat
31g Protein
4g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
270
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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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