When the weather starts to cool off and the leaves begin to drop, I know it’s time to pull out the slow cooker. If I’m busy all day long, the slow cooker gives me the ability to serve our family a hot dinner without much effort. I just throw everything together and come home to a warm meal. This Buffalo Chicken Slow Cooker Soup is a family favorite.
It’s creamy, hearty and has that addictive buffalo flavor that we love. I like to serve it as a one-bowl dinner with warm French bread. The dinner is great for Fall football games, weeknight meals and pot-luck gatherings. Everyone has asked me for the recipe and now I’m finally sharing it with my readers.
If you’re really looking to impress the family, make some Cherry Cheesecake Brownies for dessert too. It’s a meal that will leave them coming back for more.
Buffalo Chicken Slow Cooker Soup
In your crock pot, add chicken stock. Next, add chicken and cook on high for 2-3 hours. When chicken is tender, shred. That shredded chicken is what gives the soup a heart texture.
In a medium skillet, melt butter. Add flour and whisk constantly for 1 minute. Add heavy whipping cream and whisk constantly for 2 minutes. This is your cream base.
Add remaining ingredients in the slow cooker, including cream base, except the shredded cheese.
Blend all the ingredients together well and cook for 2 hours on low.
Stir in 1 ½ cups of cheese to crockpot mixture. Continue to cook on low for an additional 30 minutes, or until cheese is melted.
Top with remaining cheese and green onions or avocado. Serve with tortilla chips or crusty bread.
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