Easy slow cooker cheesy buffalo chicken soup. A flavorful and comforting meal, with a spicy kick. A perfect meal to warm up with in the cool fall and winter months and a great addition to any game day menu.
To the bowl of a 5-6 quart slow cooker, add uncooked chicken breasts, prepared vegetables, spices and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, carefully remove chicken. Shred with forks, set aside. Sprinkle freshly shredded cheese over warm soup. Stir gently to distribute and help melt the cheese. Stir in buffalo sauce. Whisk together cornstarch and heavy cream. Pour into slow cooker. Return chicken to slow cooker, gently stir to combine. Return lid and continue cooking for an additional 30 minutes.
Serve warm with optional toppings.
Notes
*Recipe serves roughly 6. *Use boneless, skinless chicken breast, fully thawed. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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