Slow Cooker Buffalo Chicken Soup

Name: Slow Cooker Buffalo Chicken Soup
Cuisine: American
Ingredients: 16 oz cream cheese; 2/3 c Frank’s Red Hot Sauce (5 oz bottle); 6 large boneless skinless chicken breasts; 1 onion; 1 package celery; 48 oz chicken broth; 1 tsp salt; 1 tsp pepper; 16 oz Colby Jack cheese; 1 bag tortilla chips; 1 can corn

7 steps

Gluten Free. This quantity maxes out my large crock pot. Pillsbury recipe modified for my needs.

Updated at: Thu, 17 Aug 2023 04:48:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories6518.7 kcal (326%)

Total Fat384.5 g (549%)

Carbs258.7 g (99%)

Sugars37.3 g (41%)

Protein509.9 g (1020%)

Sodium17732.9 mg (887%)

Fiber25.7 g (92%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

16 ozcream cheese

⅔ cRed Hot Sauce

6boneless skinless chicken breasts

large

1onion

1 packagecelery

48 ozchicken broth

1 tspsalt

1 tsppepper

16 ozcolby jack cheese

1 bagtortilla chips

1can corn

Instructions

Step 1

Dice onion into medium sized pieces. Clean & slice celery. Drain & rinse corn. Trim & clean chicken breasts. Cut into bite sized chunks & add all these ingredients into the slow cooker

Step 2

Shred cheese and set aside

Step 3

Microwave the cream cheese 30 to 45 seconds or longer if necessary to soften the cheese. Add hot sauce and whisk together.

Step 4

Add some chicken broth to the cream cheese mixture and whisk together. Add this to the slow cooker. Pour in additional broth until liquid is about 1 inch from top rim. Stir to mix and add 1/2 of the cheese.

Step 5

Cook on LOW for 5 hours.

Step 6

Stir in the other half of the cheese, leave to melt for approximately 10 minutes.

Step 7

Fill a bowl halfway with tortilla chips, ladle soup over top and serve.