Crock Pot Buffalo Chicken Dip Soup (Printable)

Rich and creamy slow cooker soup with tender shredded chicken, spicy buffalo sauce, cream cheese, and melted cheddar cheese.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz 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 & 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

→ 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 slow cooker
02 - Pour chicken broth and buffalo wing sauce over ingredients. Add smoked paprika, black pepper, and salt. Stir gently to combine
03 - Cover slow cooker and cook on low setting for 4 hours until chicken is very tender and easily shreds
04 - Remove cooked chicken from slow cooker using tongs. Shred using two forks until no large pieces remain. Return shredded chicken to soup
05 - Add cubed cream cheese, shredded cheddar cheese, and sour cream to slow cooker. Stir continuously or use whisk until all cheeses are melted and fully incorporated
06 - Taste soup and adjust salt, pepper, or buffalo sauce as needed for desired heat and flavor balance
07 - Ladle soup into bowls and garnish with sliced green onions, crumbled blue cheese, or fresh parsley as desired. Serve hot

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, returning to a kitchen filled with tantalizing buffalo-scented air that makes your mouth water before you even take the lid off.
  • Its incredibly versatile – weve had it as a casual weeknight dinner with garlic bread, as game day fare in mugs, and even as a luxurious first course for dinner guests who cant stop asking for the recipe.
02 -
  • The first time I made this, I added all ingredients at once including the dairy components, which resulted in a slightly curdled texture – always add cream cheese, cheddar, and sour cream at the end after the chicken is cooked.
  • If you want a thicker soup, remove about a cup of broth before adding the dairy products, or increase the amount of cream cheese by 2-3 ounces.
03 -
  • If your soup seems too thin after adding all ingredients, combine a tablespoon of cornstarch with a tablespoon of cold water and stir this slurry into the hot soup – itll thicken beautifully within minutes without affecting the flavor.
  • The intensity of buffalo sauces varies dramatically between brands – I always add about three-quarters of the called-for amount first, then taste and adjust before adding the full measure.
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