Crock Pot Buffalo Chicken Dip Soup (Print version)

Rich, creamy soup with tender shredded chicken, spicy buffalo sauce, cream cheese, and cheddar, perfectly simmered in your slow cooker.

# 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, adjusted to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# How To Make It:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of the slow cooker.
02 - Add chicken broth, buffalo sauce, smoked paprika, black pepper, and salt to the slow cooker. Stir gently to combine all ingredients evenly.
03 - Cover and cook on low setting for 4 hours until chicken is very tender and easily shredded.
04 - Remove cooked chicken from the slow cooker and shred using two forks until completely separated. Return shredded chicken to the soup.
05 - Add cream cheese, cheddar cheese, and sour cream to the soup. Stir continuously with a whisk until all cheeses are melted and fully incorporated into the broth.
06 - Taste the soup and adjust salt, pepper, and buffalo sauce as needed to reach desired flavor profile.
07 - Transfer soup to serving bowls and garnish with sliced green onions, crumbled blue cheese, or chopped fresh parsley as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms your game day dip obsession into a legitimate meal that still feels indulgent
  • The slow cooker does absolutely all the heavy lifting while you go about your day
  • That perfect balance of spicy, creamy, and comforting without any fancy techniques
02 -
  • Dumping cold cream cheese into hot soup can cause it to seize up into unappealing little clumps that never fully melt
  • Cubing the cream cheese and letting it sit at room temperature while the soup cooks makes all the difference
  • The soup will thicken considerably as it cools, so do not panic if it looks thinner than expected right after adding the dairy
03 -
  • Use a whisk after adding the cream cheese to ensure it incorporates completely into the broth
  • If you want extra protein without extra cooking time, a rotisserie chicken works beautifully added in the last hour
  • Greek yogurt substitutes seamlessly for sour cream if you want to lighten it up slightly
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