Crock Pot Buffalo Chicken Wing Soup

Crock Pot Buffalo Chicken Wing Soup is made with chicken breasts, Buffalo wing sauce, blue cheese dressing, chopped celery, shredded cheddar, and chicken broth. This recipe creates a creamy, spicy chicken soup inspired by classic Buffalo wings. It takes about 4 hours and 20 minutes to prepare and serves 8.

Crock Pot Buffalo Chicken Wing Soup Ingredients

• ½ cup (1 stick) butter
• ½ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 teaspoon salt, plus additional to taste
• Freshly ground black pepper, to taste
• ⅓ cup Buffalo wing sauce, such as Frank’s RedHot Original (plus additional sauce for serving)
• ⅓ cup blue cheese dressing
• 1 ½ pounds boneless skinless chicken breasts, about 3 large chicken breasts
• 1 ½ cups chopped celery, plus additional raw celery sticks for serving
• 1 cup shredded sharp cheddar
• 1 (4-ounce) tub crumbled blue cheese, for serving

How To Make Crock Pot Buffalo Chicken Wing Soup

1. Make the Roux: Melt the butter in a medium saucepan over medium-low heat. Stir in the flour and whisk continuously for 1 minute.
2. Add Broth: Slowly whisk in the chicken broth. Increase to a simmer and whisk until the sauce is smooth and thickened.
3. Flavor the Sauce: Remove from heat and stir in salt, pepper, Buffalo wing sauce, and blue cheese dressing. Set aside to cool slightly.
4. Layer in Crock Pot: Place chicken breasts in a slow cooker, top with chopped celery, and pour sauce over everything.
5. Slow Cook: Cover and cook on LOW for 4 to 6 hours until chicken is cooked through.
6. Add Cheese: Remove chicken to a cutting board. Stir shredded cheddar into the slow cooker and cover.
7. Shred Chicken: Pull chicken into large chunks and return to the slow cooker. Season to taste.
8. Finish Cooking: Cover and cook for another 15 minutes until cheese is melted and soup is hot.
9. Serve: Stir well, ladle into bowls, top with blue cheese crumbles, drizzle extra Buffalo sauce, and serve with celery sticks.

Recipe Tips

• Use Frank’s RedHot: It gives the most authentic Buffalo flavor.
• Don’t Overcook Chicken: Remove as soon as it’s tender to prevent dryness.
• Customize Heat: Add more or less wing sauce depending on your spice preference.
• Stir Well Before Serving: Ensures cheese is fully melted and soup is evenly creamy.
• Serve with Bread: A crusty loaf or soft rolls go great for dipping.

What To Serve With Buffalo Chicken Wing Soup

This soup pairs well with crusty bread, garlic knots, or grilled cheese sandwiches. It also goes great with a fresh garden salad or carrot sticks for a full Buffalo wing experience.

How To Store Buffalo Chicken Wing Soup

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Buffalo Chicken Wing Soup Nutrition Facts

• Calories: 382
• Total Fat: 26g
• Saturated Fat: 13g
• Carbohydrates: 9g
• Sugar: 2g
• Protein: 27g
• Sodium: 950mg

FAQs

Can I use rotisserie chicken instead of raw chicken?
Yes, add it during the last hour of cooking since it’s already cooked.

Can I make this soup spicier?
Absolutely! Add extra Buffalo sauce or a pinch of cayenne pepper.

Is there a dairy-free version?
You can substitute plant-based butter and cheese, but the texture and taste may differ.

What if I don’t like blue cheese?
Use ranch dressing instead, and skip the blue cheese crumbles.

Can I cook this on high?
Yes, cook on HIGH for about 2.5 to 3 hours instead of LOW for 4 to 6 hours.

Try More Recipes:

• Crock Pot Buffalo Chicken Dip
• Crock Pot Brunswick Stew
• Crock Pot Bruschetta Chicken