Buffalo Chicken Soup Crock Pot Recipe
The spicy, bold flavors of Buffalo wings come to life in this easy Buffalo Chicken Soup Crock Pot. It’s an effortless dinner that’ll leave you feeling full and happy.
Servings: 6 Servings
Calories: 268kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cups chopped onion
- 1 red bell pepper diced
- 1 1-ounce packet ranch dressing
- 1 14-ounce can butter beans, drained
- 1 14-ounce can cannellini beans, drained
- 1 14-ounce can sweet corn, drained
- 3 1/2 cups low sodium chicken broth
- 4 tablespoons Frank's Red Hot Buffalo Sauce
- 8 ounces room temperature Greek cream cheese or regular cream cheese
- Sliced green onion for garnish
Instructions
- Place the chicken, onions, peppers, ranch seasoning, beans, corn, chicken broth, and buffalo wing sauce in the crock of a large slow cooker. Cook for 8 hours on low.
- Remove the chicken and shred it with two forks. Stir the cream cheese into the broth. Return the chicken to the pot. Garnish with sliced green onions.
Notes
Store any leftover Slow Cooker Buffalo Chicken Soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
When ready to enjoy, thaw in the fridge overnight, then reheat on the stovetop over medium heat until warmed through, or in the microwave in short intervals, stirring in between.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 10g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 559mg | Potassium: 570mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1153IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 1mg
