Slow Cooker Buffalo Chicken Wing Soup recipe

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Ingredients

6 cups half-and-half
3 (10.75 ounce) cans condensed cream of chicken soup
4 cups shredded cooked chicken breast
1 cup sour cream
1 cup hot pepper sauce, or to taste
4 carrots, diced
3 celery stalks, diced
3 potatoes, peeled and cubed
5 ounces crumbled blue cheese

Nutrition Info

633.6 calories
carbohydrate: 36.5 g
cholesterol: 137.4 mg
fat: 42.4 g
fiber: 3.3 g
protein: 27.9 g
saturatedFat: 22.9 g
servingSize: -
sodium: 1909 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

Recipe Yield

8 servings

Recipe Note

A true Buffalo chicken wing soup done with a slow cooker.

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