Slow Cooker Buffalo Chicken Soup
Ingredients
▢1 lb. boneless skinless chicken breasts
▢1 small yellow onion, diced
▢2 cups diced baby carrots
▢2 cups diced yukon gold potatoes, leave skins on
▢2 cups chicken broth
▢1/4 cup buffalo sauce, (I use Frank's Red Hot)
▢1 oz. packet Ranch dressing mix
▢1/2 tsp. garlic powder
▢1/2 tsp. celery salt
▢8 oz. cream cheese
▢1 cup shredded sharp cheddar cheese
Instructions
To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt. Stir well.
Cover and cook on high 3-4 hours or on low 4-6 hours.
Remove Chicken breasts from crockpot and shred with forks.
Return shredded chicken to crockpot.
Place the cream cheese in a microwave-safe bowl. Heat for 30 seconds or until soft. Add the cream cheese and shredded cheese to the crockpot. Stir.
Cook an additional 30 minutes on high.
Stir soup well to make sure cream cheese and cheddar cheese are fully dissolved.
Taste soup and add additional hot sauce, if desired.
Serve hot, enjoy!