Rich, creamy slow cooker soup with shredded chicken, buffalo sauce, cream cheese, and cheddar.
# What You’ll Need:
→ 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
→ 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 slow cooker.
02 - Add chicken broth, buffalo wing sauce, smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover slow cooker and cook on low setting for 4 hours, or until chicken is very tender and easily separable.
04 - Remove cooked chicken from slow cooker using tongs. Shred using two forks until bite-sized pieces form. Return shredded chicken to soup.
05 - Add cubed cream cheese, shredded cheddar cheese, and sour cream to slow cooker. Stir continuously until all cheeses are melted and fully incorporated. Use whisk if necessary to achieve smooth consistency.
06 - Taste soup and adjust salt, pepper, and heat level as needed. Add additional buffalo sauce if extra spice is desired.
07 - Ladle soup into serving bowls while hot. Top with sliced green onions, crumbled blue cheese, or fresh parsley as desired.
