Crock Pot Buffalo Chicken Dip Soup (Printable Version)

A rich, creamy slow cooker soup blending buffalo chicken dip flavors with tender shredded chicken, spicy sauce, and melted cheeses.

# What You 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, adjusted to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# How-to Steps:

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

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, returning to a kitchen filled with that unmistakable buffalo chicken aroma.
  • It brilliantly bridges the gap between indulgent comfort food and a proper meal, satisfying those buffalo cravings without the guilt of face-planting into a bowl of dip.
02 -
  • Adding the cream cheese while the soup is too hot can cause it to separate instead of melt smoothly, so let the soup cool slightly before stirring it in.
  • The soup will thicken considerably as it cools, so if making ahead, you might need to add extra broth when reheating.
03 -
  • Cube the cream cheese while still cold, then let it sit at room temperature while the soup cooks for easier incorporation without lumps.
  • For the ultimate flavor boost, use homemade chicken stock if you have it, as the collagen content adds incredible body and richness to the finished soup.
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