Crock Pot Buffalo Chicken Dip Soup

The smell of buffalo sauce simmering in my slow cooker takes me back to Super Bowl parties where someone inevitably showed up with that famous dip. This soup version came about during a particularly brutal winter when I wanted something comforting but with that same addictive spicy kick. My husband actually requested this for his birthday dinner instead of cake, which should tell you everything you need to know.

Last February my sister came over complaining about being stuck in a cooking rut. I threw this together in about ten minutes before we left for a movie marathon. By the time we got home four hours later, the whole house smelled incredible and she immediately demanded the recipe. Now she makes it every Sunday during football season.

Ingredients

• 2 large boneless skinless chicken breasts: These will become incredibly tender after slow cooking, shredding easily into perfectly bite-sized pieces without any tough or dry bits
• 1 small onion finely diced: The onion melts into the background adding a subtle sweetness that balances all that heat
• 2 cloves garlic minced: Fresh garlic gives a depth that garlic powder simply cannot replicate in this soup
• 8 oz cream cheese softened and cubed: Cubing before adding helps it melt evenly into the hot soup without leaving any globs
• 1 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and adds that classic buffalo flavor combination
• 1/2 cup sour cream: This adds a tangy finish and smooths out any rough edges from the hot sauce
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level since buffalo sauce already packs plenty of flavor
• 2/3 cup buffalo wing sauce: Frank's RedHot is my go-to but use whatever brand you love most
• 1/2 tsp smoked paprika: This adds a subtle smoky layer that makes the soup taste more complex
• 1/2 tsp black pepper: Freshly cracked gives the best results
• 1/4 tsp salt: Start here and add more at the end since different hot sauce brands vary in saltiness

Instructions

Layer the foundation:

Place the chicken breasts in the bottom of your slow cooker then scatter the diced onion and minced garlic over the top

Add the liquids and spices:

Pour in the chicken broth and buffalo sauce then sprinkle with smoked paprika black pepper and salt

Let it simmer:

Cover and cook on low for 4 hours until the chicken is tender enough to shred easily with a fork

Shred the chicken:

Remove the chicken to a plate and use two forks to pull it apart into shreds then return it back to the slow cooker

Make it creamy:

Add the cubed cream cheese shredded cheddar and sour cream then stir until melted and smooth using a whisk if needed

Season to taste:

Give it a final taste and add more salt or pepper if needed then serve hot with your favorite garnishes

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This soup has become my go-to when friends need a pick-me-up. Something about that spicy creamy combination just makes everything feel better, especially when served with a pile of crispy celery sticks for scooping.

Make It Your Own

Once I accidentally grabbed a jar of garlic buffalo sauce instead of regular and it turned out to be a happy mistake. The extra garlic flavor made the soup even more addictive. You can also play around with different hot sauces or add a splash of ranch dressing at the end for that classic buffalo wing flavor combination.

Serving Suggestions

I serve this soup in big mugs with crusty bread for dipping on cold nights. For parties I set up a toppings bar with blue cheese crumbles chopped green onions extra shredded cheese and even some crumbled bacon. Let everyone customize their own bowl and watch it disappear.

Storage And Reheating

This soup keeps beautifully in the refrigerator for up to four days and actually develops deeper flavors as it sits. When reheating add a splash of chicken broth if it seems too thick since the dairy tends to thicken everything up overnight.

• Freeze individual portions for quick lunches later
• The soup may separate slightly when frozen but whiskes back together perfectly
• Always reheat gently over low heat to prevent the dairy from breaking

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There is nothing quite like curling up with a steaming bowl of this soup on a cold day. It is comfort food with a kick that somehow makes everything feel a little warmer.

Recipe Questions & Answers

→ Can I make this soup spicier?

Absolutely! Add extra buffalo sauce during cooking, stir in a pinch of cayenne pepper, or use a hotter variety of wing sauce. You can also drizzle hot sauce over individual servings.

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes! Use 2-3 cups of shredded rotisserie chicken and add it during the last 30 minutes of cooking. This reduces the total time significantly while still allowing flavors to meld.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. The soup may thicken when chilled.

→ Can I freeze this soup?

Freezing is possible, though the dairy may separate slightly. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What should I serve with this soup?

Celery sticks and carrot sticks provide classic crunch and cool contrast. Tortilla chips, crusty bread, or crackers are perfect for dipping. A simple green salad helps balance the richness.

→ Can I make this lighter?

Substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or decrease the amount of cheese slightly. The rich flavor will still shine through with fewer calories.