Rich, creamy slow cooker soup with tender chicken, spicy buffalo sauce, cream cheese, and melted cheddar.
# What you need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, approximately 1 pound
→ Vegetables and 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 and 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, adjust to taste
→ Garnishes
12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley
# Steps to follow:
01 - Place chicken breasts, diced onion, and minced garlic in the slow cooker.
02 - Add chicken broth, buffalo sauce, smoked paprika, black pepper, and salt. Stir gently to combine ingredients.
03 - Cover and cook on low setting for 4 hours until chicken is very tender and easily pulls apart.
04 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup.
05 - Add cream cheese, cheddar cheese, and sour cream to the slow cooker. Stir continuously with a whisk until melted and fully incorporated.
06 - Taste the soup and adjust salt, pepper, or buffalo sauce to achieve desired flavor profile.
07 - Ladle soup into bowls and garnish with sliced green onions, blue cheese, or fresh parsley as desired. Serve immediately.
