Crock Pot Buffalo Chicken Dip Soup (Print Version)

Creamy slow cooker soup with shredded chicken, buffalo sauce, cream cheese, and cheddar. Ready in 4 hours.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 pound)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 ounces cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream

→ Liquids

07 - 4 cups low-sodium chicken broth

→ Sauces & Seasonings

08 - 2/3 cup buffalo wing sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt, adjusted to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# Method:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker.
02 - Add chicken broth, buffalo sauce, smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover and cook on low setting for 4 hours until chicken is very tender and easily pulls apart.
04 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the soup.
05 - Add cream cheese, cheddar cheese, and sour cream. Stir constantly with whisk until melted and fully incorporated.
06 - Taste soup and adjust salt, pepper, or buffalo sauce to desired flavor profile.
07 - Ladle into bowls and garnish with sliced green onions, crumbled blue cheese, or chopped parsley as desired.

# Expert Advice:

01 -
  • It perfectly combines the spicy heat of buffalo sauce with a rich, creamy cheese base.
  • The slow cooker does all the heavy lifting, requiring minimal effort for maximum flavor.
  • It is an easy, gluten-free friendly meal that is hearty enough to be a main course.
02 -
  • Ensure the cream cheese is softened and cubed before adding it to the slow cooker to help it melt smoothly.
  • Use a whisk when incorporating the dairy in step 5 to break up any remaining cheese lumps for a silky finish.
  • Adjust the salt only after mixing in the buffalo sauce and cheeses, as these ingredients already contain significant sodium.
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