Crock Pot Buffalo Chicken Dip Soup

The first time I made this soup was during a particularly brutal January when my friends and I were knee-deep in playoff season. Someone had brought that classic buffalo chicken dip to a potluck the week before, and I kept thinking about how incredible those flavors would be in soup form. I threw everything in the slow cooker before work that morning, not entirely convinced it would translate. Walking into my apartment after a long day to that familiar spicy, creamy aroma was absolutely worth the experiment.

Last February, my sister came over unexpectedly after a terrible day at work. I had this soup simmering away, and she literally sat at the counter with a spoon, eating directly from the slow cooker while telling me about her afternoon. Something about that spicy warmth and familiar comfort food flavor just makes people open up. Now whenever she has a rough week, she texts me asking if the orange soup is on the menu.

Ingredients

• 2 large boneless skinless chicken breasts: These will become incredibly tender after hours in the slow cooker, shredding effortlessly into silky strands
• 1 small onion finely diced: The onion nearly disappears into the soup but provides a subtle savory foundation
• 2 cloves garlic minced: Fresh garlic is crucial here since powder would get lost in all those bold flavors
• 8 oz cream cheese softened and cubed: Cubing the cream cheese before adding it helps it melt evenly without leaving globs
• 1 cup shredded cheddar cheese: Sharp cheddar stands up beautifully to the buffalo heat
• 1/2 cup sour cream: This adds a tangy finish that rounds out the heat perfectly
• 4 cups low-sodium chicken broth: Low-sodium gives you control since buffalo sauce brings plenty of salt
• 2/3 cup buffalo wing sauce: Your favorite brand works perfectly here, so choose what you already love
• 1/2 tsp smoked paprika: This adds an incredible depth that regular paprika just cannot match
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference in the final flavor
• 1/4 tsp salt: Start conservatively since buffalo sauce varies so much in sodium content

Instructions

Start your flavor foundation:

Place the chicken breasts, diced onion, and minced garlic right in the bottom of your slow cooker, spreading them into an even layer so everything cooks uniformly.

Add the liquid magic:

Pour in the chicken broth, buffalo sauce, smoked paprika, black pepper, and salt, then give everything a gentle stir to distribute those spices.

Let the slow cooker work:

Cover and cook on low for 4 hours until the chicken is falling-apart tender and your kitchen smells amazing.

Shred and return:

Lift the chicken out onto a cutting board and use two forks to shred it into bite-sized pieces, then return it back to the slow cooker.

Create the creamy finish:

Add the cubed cream cheese, shredded cheddar, and sour cream, stirring until everything melts into a gorgeous, orange-speckled soup.

Perfect the seasoning:

Taste and adjust with more salt, pepper, or even a splash more buffalo sauce if you want to turn up the heat.

Serve it up:

Ladle into bowls and top with whatever speaks to you, those green onions and crumbled blue cheese are absolutely worth it.

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This recipe has become my go-to for those nights when everyone wants something comforting but nobody wants to actually cook. I have served it at everything from Super Bowl parties to casual Tuesday dinners, and people always ask for the recipe. Something about that familiar buffalo flavor in soup form just makes people feel at home.

Make It Your Own

I have found that the beauty of this soup lies in how easily it adapts to whatever heat level you prefer. Some days I go heavy on the buffalo sauce, other times I add a pinch of cayenne for that back-of-the-throat warmth. The recipe is incredibly forgiving, which is probably why I have made it dozens of times without ever getting bored.

The Perfect Sides

Celery sticks are non-negotiable in my house because that cool crunch cuts through the richness perfectly. But I have also discovered that a crusty baguette for dunking is absolutely divine, especially when it soaks up all those spicy, creamy juices at the bottom of the bowl.

Meal Prep Magic

This soup actually tastes better the next day when all those flavors have had time to really get to know each other. I make a double batch on Sunday and portion it into containers for effortless lunches throughout the week.

• Let the soup cool completely before refrigerating to prevent condensation from watering it down
• Reheat gently on the stove, adding a splash of broth if it has thickened too much
• The dairy keeps perfectly for up to four days, though it rarely lasts that long in my house

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There is something so satisfying about a recipe that takes five minutes to throw together but tastes like you spent all day in the kitchen. This soup has saved me on countless busy weeknights.

Recipe Q&A

→ How spicy is this soup?

The spice level is moderate and comes from the buffalo sauce. You can easily adjust the heat by using more or less sauce, or adding cayenne pepper for extra kick.

→ Can I make this on the stovetop instead?

Yes. Simmer chicken with broth, onion, garlic, and seasonings for 30 minutes until cooked through. Shred the chicken, then stir in the dairy ingredients and heat until melted and smooth.

→ What can I serve with buffalo chicken soup?

Celery sticks, tortilla chips, or crusty bread are classic accompaniments. The soup also pairs well with a simple green salad to balance the richness.

→ Can I use rotisserie chicken?

Absolutely. Use 2-3 cups of shredded rotisserie chicken and add it during the last 30 minutes of cooking along with the cheese and cream cheese to heat through.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if it's too thick.

→ Can I freeze this soup?

The dairy may separate slightly when frozen and reheated, but it's still delicious. Freeze for up to 3 months and thaw in the refrigerator before reheating slowly.