Crock Pot Buffalo Chicken Dip Soup (Printer-Friendly)

Creamy buffalo chicken dip transformed into a comforting soup with shredded chicken, spicy sauce, and melted cheese.

# What You'll Need:

→ Proteins

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

→ Vegetables & Aromatics

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

→ Dairy

04 - 8 oz 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

# Directions:

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

# Expert Suggestions:

01 -
  • It's basically buffalo chicken dip but in soup form, so you get that addictive creamy heat without any pretense.
  • Your slow cooker handles everything while you do literally anything else for four hours.
  • One pot means minimal cleanup, which is genuinely the best part of any recipe.
02 -
  • Don't add the dairy at the beginning or it'll separate and get grainy—patience with the four-hour cook time pays off when you stir in the cream cheese at the end.
  • If your soup looks thin after cooking, it's actually fine because the cream cheese will thicken it considerably, but if you want it even thicker, use a whisk and take your time stirring.
03 -
  • Soften your cream cheese on the counter for ten minutes before adding so it melts seamlessly instead of becoming chunky soup with cream cheese lumps.
  • Taste the buffalo sauce straight from the bottle first because brands vary wildly in saltiness, and this will save you from over-seasoning.
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