Slow Cooker Buffalo Chicken Wing Soup Recipe

Easy to make, let cook all afternoon. Even my 3 year old son loved it (added extra sour cream to his to cool it off a bit). Didn't add the blue cheese to the pot, but kept it on the side for those who wanted some. Can't wait to have some at the ski lodge this winter!

I've been referring back to the base of this recipe for a few years now. I can't remember if I ever left a review or not. So here's a long over due one. This is my family's most requested soup that I make. I modified it slightly to fit our needs. I omit the half & half entirely. No potato, but I add frozen corn. One can each of cream of chicken and cream of mushroom soup. And about a tablespoon or so of Hidden Valley Ranch dry seasoning. I toss 2 big frozen all white chicken breasts in the crock pot with all of that, plus half of a chopped onion and about a teaspoon or so of minced garlic, and a dash or two of salt and pepper. After that cooks for a few hours, then I'll tweak it if needed with sour cream or coconut milk. And for my hubby's sake, I added the dry ranch dressing mix and omitted the blue cheese. Garnish with cilantro or green onions. Yum!

Here is the "shoot I forgot it took 6 hours to cook quick" version! :-) Very good soup! I didn't have time to make it in the crock pot so I made it from scratch in about 45 mins. I didn't use condensed cream of chicken soup or half and half because I didn't have either on hand. I boiled the potatoes, carrots, and celery in 3 cans of chicken broth until cooked. I stirred in 2 cans of chicken. I reduced the heat to medium low. I mixed together 3 cups of milk with 1/2 c flour and poured it in. I added the buffalo sauce at this time also. Cooked until thickened. Removed from heat and stirred in the sour cream. I held off on the blue cheese (we used gorgonzola) because not everyone in my family likes it. I simply topped our soups with it if desired. Yes, I am one of those people who altered the recipe but when you don't have 6 hours and really want a recipe for supper, sometimes you do what you have to. That's why I wanted to share my take! :-)

This recipe was pretty good! I did a couple things differently. My husband is mildly lactose intolerant, as am I, so instead of 6 cups of half and half, I did 4. I also did 2 cans of condensed cream of chicken, and added in 2.5 cups of chicken broth. I omitted the celery, and rather than pre-cooking and shredding the chicken I put in 3 breasts frozen and cooked on low for about 8 hours. In the morning, the chicken fell apart with tongs and was cooked through. The extra water from the uncooked chicken diluted the spice a bit (I used Frank's Red Hot Buffalo Sauce), so I added some to my husband's lunch. It was the perfect amount of spice for me (I'm a wuss). I also omitted the clue cheese, and used cheddar because that's what we had, and just used it as a garnish on each dish. DELIC!

I adapted this to be gluten free and had to cook it on the stove, don't have a crock pot big enough. I used Pacific Condensed Cream of Chicken Soup which is gluten free, with the consistency of standard cream soups. Cooked it on low for about 4hrs. Perfect!

Excellent soup! Here is what I did different, no half & half and less cream of chicken soup, turned out fabulous! I sliced celery, carrot, onion, garlic, and potato in the food processor, then sautéed veggies in butter. I used one can of cream of chicken soup with five additional cans of water. I then poured two cups of leftover Frank's Red Hot chicken wing sauce and added four chicken bouillon cubes into the crockpot. Lastly, I added one large raw chicken breast, spices, and the sautéed veggie mix to the crockpot and cooked it on high for a total of four hours. The chicken breast was cooked within two hours and I pulled it out and shredded the meat with a fork and then placed it back into the crockpot. I served the soup with a dollop of sour cream, shredded mozzarella cheese and chives fresh from the garden. Can’t wait to make this soup again during the cold winter months, best soup I’ve made this year!

I had a different recipe for Buffalo chicken chowder, so I used this recipe, and changed some of the ingredients. It came out amazing!!: 4 cups (1 Qt) Half and Half, 2 cans (10.75 oz) Condensed Cream of Chicken Soup, 1 can (10.75 oz) Condensed Cream of Celery Soup, 1 can (10.75 oz) [Campbells'] Chicken Broth, 1 Cup Yogurt Ranch Dressing (Bolt house), 2 Cups Frank’s Red hot Wing Sauce, 1 clove minced Garlic, 1/2 sweet onion chopped, 1 - 2 tsp crushed red pepper (i like it spicy), No change to: celery, carrots, chicken & potatoes, In the last hour, I substituted 1/2 block of cream cheese & Swiss cheese for the Blue Cheese: **(I don't like blue cheese), 1/2 block of cream cheese, 1-3 oz of swiss cheese, Cooked on Low for 8 hours.

I made this exactly the way it is written and I found it too thick more like a dip than a soup. I omitted the half and half and used broth made from boiling a rotisserie chicken carcass in water instead. I used one can of cream of chicken soup, a pack of ranch dressing seasoning, and about a cup and a half of franks hot wing sauce. I added the chicken, potatoes, celery, carrots, and onion and cooked on low all day. Delicious!!!!

I've made it many times and over time I have added more carrots, celery, and chicken. 1+ lbs of carrots, 2 cups celery, and 1 1/2 lbs shredded chickens (I sometimes used canned chicken) everything else like the recipe. The Hot sauce is a matter of taste so be careful not to add to much at the beginning, you can always add more later, (taste) when you add the blue cheese.

This is my second time looking up this recipe. My hubby and I absolutely love it. The only things we don't follow to a tee is adding another potato and making chunks of chicken instead of shredded only because we like heartier soups. I also add 1/2 - 1 cup of actual wing sauce (Sweet Baby Ray's is my fave) to give it an extra kick. Super delicious!

Delicious! Like buffalo chicken dip in soup form. I did make a few modifications due to preference. I put 4 whole boneless/skinless chicken breasts in crock, so by the end if cooking time (8 hours on low), it was easily shredded. I also left out the potatoes, used 4 cups of half and half, with 2 cups of chicken broth to make a slightly thinner soup. I also used a mild wing sauce so my son could eat it, therefore I ended up doubling that to about 2 cups, or the whole bottle. Finally, per other reviewers, I left the blue cheese crumbles on the side so everyone could take as much or as little as they wanted. Fantastic!!!

Quick, simple, and tastes like a pro made it.

I made this soup for a “soup-off” and it won first place!! I would not modify the recipe at all. It had the perfect amount of spice, potato adds a nice texture, and it tastes just like your favorite dip. I cannot personally eat dairy so ironically I didn’t even taste the soup prior to submitting it. Perfect recipe.

made according to the recipe and then used an immersion blender to make it smooth. thick, creamy, mildly spicy- it was one of the best soups I've ever had. Will be making it again and again!

I cut the recipe in half as there was only two of us and It turned out very well. Even cutting it in half resulted in at least another three bowls left over for lunch or dinner the next day. It was tasty, But as others noted pretty thick. I would probably thin it a bit with some milk next time, but this time I served it with garlic bread to scoop up.

Cook on high for 5 hours and then low for 2 hours

Everyone in the house loves it. I have taken it to church and had to print copies for several members. Great soup.

I cut back on the half and half to 4 cups and added 2 cups chicken stock. And only used 1/2 cup franks hot sauce. Was fabulous ?? everyone loved it!

NO changes. If I wanted to make all these changes as others do then I would write my own.

Love this soup have won soup contest with this soup