Slow Cooker Buffalo Chicken Soup

Slow Cooker Buffalo Chicken Soup: This soup is lighter on the hips than buffalo wings with all the same robust flavor (and it can also be made on the stovetop!) 

Healthy Buffalo Chicken Soup

Today’s Slow Cooker Buffalo Chicken Soup is the perfect example of enjoying flavor while watching your weight! This recipe is versatile, flavorful, and much lighter than traditional buffalo wings.

Soup Base

Slow Cooker Buffalo Chicken Soup satisfies the craving for buffalo wings with spicy pepper sauce and a bit of blue cheese dressing blended into the soup base.

Here’s what you’ll need to make the soup:

• Garlic – Garlic belongs in every savory soup base, in my opinion. Its humble, yet striking, flavor elevates every other flavor in the soup.
• Onions – Another classic and simple must-have ingredient.
• Carrots – Hello healthy, and hello beta carotene! This antioxidant is transformed in your body into Vitamin A.
• Celery – Mostly made of water but full of fiber and a lot of different vitamins. Celery rounds out the soup broth depth of flavor.
• Chicken Breasts – The main protein for this soup.
• Franks Hot Sauce – If you have a hot sauce that you like better, and is similar, feel free to use that.
• Blue Cheese Dressing – You can use regular ranch dressing if you aren’t a fan of blue cheese!
• Chicken Stock – This helps fill out the soup while maintaining flavor. Chicken stock or broth are both good options.

Soup Toppings

This Slow Cooker Buffalo Chicken Soup also looks and tastes decadent with full-bodied toppings like crispy tortilla strips and blue cheese. And some green onions for garnish and taste.

However, this soup is low in fat and calories… Which can be reduced even more by substituting light blue cheese dressing and skipping the tortilla strips.

It’s your call.

How To Make Buffalo Chicken Soup

Another bonus of this Slow Cooker Buffalo Chicken Soup, is that it can be made in a slow cooker or quickly on the stovetop. Whether you are a person who likes to prepare ahead, or quickly throw dinner together, this recipe is for you.

Slow Cooker Instructions

1. Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.
2. Place the sautéed garlic and onions, carrots, celery, chicken breasts, Franks hot sauce, blue cheese dressing, and chicken stock in a crockpot.
3. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours.
4. Once the chicken has cooked through, take the chicken breasts out. Using two forks, shred the chicken and place it back in the soup.
5. Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.

Stovetop Instructions

1. Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.
2. Place the sautéed garlic and onions, carrots, celery, chicken breasts, Franks hot sauce, blue cheese dressing, and chicken stock in a stockpot.
3. Cover and bring to a boil. Then lower the heat and simmer for 15 minutes.
4. Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place it back in the soup.
5. Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.

We love Slow Cooker Buffalo Chicken Soup, possibly even more than buffalo wings, because as long as you don’t pile your bowl with additional tortilla strips and cheese, you can enjoy it guilt-free!

See The Recipe Card Below For How To Make Buffalo Chicken Soup. Enjoy!

Frequently Asked Questions 

Can you add reduced-fat cream cheese to make the soup thicker?

Yes, absolutely. I would start with 2-3 ounces, then add more if needed.

Do you cook the chicken before you put it in the crock pot?

No, the chicken can go into the crockpot raw and will cook in the soup base.

I added the blue cheese dressing and there were chunks floating that didn’t melt – Did I do something wrong??

No, you didn’t do anything wrong. Some dressings are just chunkier than others. If you didn’t like the chunks, next time look for a smooth blue cheese dressing or scoop out the chunks before adding it.

Can you substitute something in place of the blue cheese?

You could definitely use ranch in place of the blue cheese! The dressing makes the broth a little creamy and elevates the overall flavor of the soup.

How long does this recipe last?

You can keep this recipe in an airtight container in the fridge for up to 3 to 5 days! 

More Soups You are Sure to Love!

• Pappa al Pomodoro & Homemade Tomato Soup
• Portuguese Caldo Verde Soup
• Healthy Chicken Cacciatore Soup
• Chicken Minestrone Soup
• Chicken and Lentil Soup from SkinnyTaste

Print Recipe

4.94 from 15 votes

Leave a Review »

Slow Cooker Buffalo Chicken Soup

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Slow Cooker Buffalo Chicken Soup: This soup is lighter than buffalo wings with all the robust flavor and it can also be made on the stovetop! 

Servings: 6

Ingredients

US Customary - Metric

• 1 tablespoon butter
• 1/2 large onion peeled and chopped
• 2 cloves garlic minced
• 3 large carrots sliced
• 3 celery stalks sliced
• 1 pound boneless skinless chicken breast
• 1/4 cup Frank's Red Hot cayenne sauce
• 1/4 cup good blue cheese dressing could also use low-cal dressing
• 4 cups chicken stock
• 1/2 cup crispy tortilla chip strips
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped green onions

Instructions

• Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.

Slow Cooker Method:

• Place the sautéed garlic and onions, carrots, celery, chicken breasts, Franks hot sauce, blue cheese dressing, and chicken stock in a crockpot. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours.
• Once the chicken has cooked through, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.

Stovetop Method:

• Place the sautéed garlic and onions, carrots, celery, chicken breasts, Franks hot sauce, blue cheese dressing, and chicken stock in a stockpot. Cover and bring to a boil. Then lower the heat and simmer for 15 minutes.
• Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.

To serve:

• Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.

Notes

1) If you can't find crispy tortilla strips, you can use crumbled tortilla chips or make your own by cutting corn tortillas into strips and quickly frying them.

2) The nutritional information can vary greatly based on the toppings and dressing.

Nutrition

Serving: 1serving, Calories: 223kcal, Carbohydrates: 12g, Protein: 22g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 63mg, Sodium: 861mg, Potassium: 637mg, Fiber: 1g, Sugar: 5g, Vitamin A: 5350IU, Vitamin C: 5.4mg, Calcium: 72mg, Iron: 0.9mg

Course: Soup

Cuisine: American

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!