Crock Pot Buffalo Chicken Wing Soup

Crock Pot Buffalo Chicken Wing Soup takes the flavour of hot wings and turns it into a creamy, spoonable bowl. Shredded chicken, half-and-half, cream of chicken soup, potatoes and a full cup of hot sauce cook down slowly together. The whole thing takes about 6 hours and 50 minutes and serves 8.

I use a full cup of hot sauce, which sounds aggressive until the dairy steps in. The half-and-half, soured cream and condensed soup round off the sharp edge, so the heat reads bright rather than punishing. Skip that dairy balance and the sauce turns thin and harsh instead of creamy.

Hold the blue cheese back until the soup has cooked for five hours. Stirred in too early, the cheese breaks down over long low heat and turns the broth grainy and bitter. Added late, it melts gently and keeps that sharp, tangy bite that makes the bowl taste like wings.

Crock Pot Buffalo Chicken Wing Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

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minutes

Cooking time

6

hours 

30

minutes

Calories

634

kcal

Crock Pot Buffalo Chicken Wing Soup simmers low and slow into a creamy, tangy bowl with a bold, spicy kick.

Ingredients

• Soup base

• 6 cups (1.4 litres) half-and-half
  

• 4 cups (about 560 g) shredded cooked chicken breast
  

• 3 cans (10.5 oz / 298 g each) condensed cream of chicken soup
  

• 1 cup (240 ml) soured cream
  

• 1 cup (240 ml) hot pepper sauce, or to taste
  

• Vegetables

• 4 carrots, diced
  

• 3 celery stalks, diced
  

• 3 potatoes, peeled and cubed
  

• To finish

• 5 oz (140 g) crumbled blue cheese
  

Directions

• Add the half-and-half, chicken, condensed soup, soured cream and hot sauce to the slow cooker, then stir in the carrots, celery and potatoes.
  
• Cover and cook on Low for 6½ hours, stirring occasionally so nothing catches on the base.
  
• After 5 hours of cooking, stir in the crumbled blue cheese and let it melt into the broth.
  
• Stir well, ladle into bowls and serve hot.
  

FAQs

Can I use leftover or rotisserie chicken?

Yes, and that is exactly what this soup is built for. The recipe calls for chicken that is already cooked and shredded, so a rotisserie bird or last night’s roast slots straight in. Pull it into rough shreds rather than neat cubes, since the ragged edges hold the creamy broth better.

Why does the soup sometimes split, and how do I stop it?

Heat is almost always the culprit. Half-and-half and soured cream can separate when they get too hot, and the acid in the hot sauce makes them more fragile still. Keep the cooker on Low the whole time, never let it boil, and stir now and then so the dairy stays smooth.

What should I serve alongside it?

Celery sticks are the obvious match, since they echo the cool crunch you get on a wings platter. A hunk of crusty bread or a soft roll is just as welcome for mopping up the creamy broth. For a fuller meal, add a sharp green salad to cut through all that richness.

Can I freeze the leftovers?

Freeze it for up to two months in an airtight tub. Cream-based soups can look grainy once thawed, so reheat this one slowly on the hob and whisk as it warms. Stop short of a hard boil and the broth pulls back together smooth rather than split.

Can I cook it on High to save time?

You can, but the dairy needs watching. Cook on High for about three to three and a half hours, then stir in the blue cheese for the last thirty minutes. Taste before serving, since a full cup of hot sauce concentrates as the soup reduces and can sharpen fast.