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You are here: Home / Food / Before the Whole Foods Switch / Fix and Forget Friday – Crock Pot Buffalo Chicken Soup

by Stacy  10 Comments

Fix and Forget Friday – Crock Pot Buffalo Chicken Soup

 

I saw the idea for this recipe somewhere, but I didn’t really like the ingredients that it called for……so I changed them up and made this recipe mine. I don’t really mean “mine” because, in an act of graciousness, I did give a bowl to Barry and Annie. I didn’t want to, but I did it. I make sacrifices for my family. Ya know, I don’t even like hot wings – but I think it’s just because I get grossed out by meat that’s on bones. No, I have absolutely no reasoning behind that…..it’s all in my head. But this soup has no bones. It’s a winner! I love that it’s made in the crock pot, but it could easily be adapted and made on the stove.

 

We need milk, cream of chicken soup, chopped cooked chicken, sour cream, wing sauce, chopped celery and onions, and bleu cheese crumbles. Notice that I don’t have fresh celery. I realized while getting my ingredients out that I didn’t have any left. Okay, so yes I did have some……but it was so limp that it looked like a wet noodle. I pulled out my dehydrated celery instead. I’m sure fresh celery would be WAY better, so don’t be like me and let your celery get limp.

 

Put your chopped onions in a microwavable bowl and add a tablespoon or two of water. Nuke them for about 1 ½ minutes to get them semi-soft. Make sure it IS a microwaveable bowl, because we really don’t need any exploding dishes that contain white chocolate…..oh wait, that was the Cake Balls, nevermind.

 

Put your chicken down in your crock pot and add the onions. I always make sure to have extra cooked chicken in my freezer. Sometimes I find a rotisserie chicken on a good sale and I’ll bring it home, chop up the meat and bag it in the freezer. It’s almost an instant meal. I am just full of tips up in here.

 

I always make a mess mixing up my soup and milk, so I just used my onion bowl and did it that way, before adding it to the pot. I used a whisk and got everything nice and smooth. Please don’t dirty another dish for this. Thank you.

 

Do you see a problem here? I do. It was at this exact moment that I realized I had chosen the wrong crock pot. Oops. I dirtied up an extra dish. Sadness. Moral of the story – use at least a 4 quart pot.

 

Mix the soup mixture with the onions and chicken. Time to add the celery! If you are using regular celery, you will want to microwave it with the onions.

 

Now, add the buffalo wing sauce and sour cream. You can vary the degree of hotness in this recipe by adding more or less hot sauce. I thought ½ cup was good. It was hot, but not hot enough that Annie didn’t lick her bowl clean. If you want to get heartburn and let your nose run, just add more hot sauce. Mix it all up.

 

Put the lid on and let it cook for 4-5 hours on low heat. This is a great recipe if you have time early in the day, but you’re busy around dinner time. That happens to me regularly. I fixed this while Annie was down for her nap and then I had the rest of the afternoon free with her…..and Elmo.

 

Will ya look at that? Hello beautiful! It was at the moment that I lifted the lid that I realized I did NOT butter my crock. Oops. Will that goop ever come off? Yes, it did……after a little soaking. So, please don’t be a doofus like me and forget to grease your crock.

 

Sprinkle each serving with bleu cheese, if you’re risky like that. I didn’t do it……I hate bleu cheese. But Barry thoroughly enjoyed his. This soup is even better the next day!

 

Buffalo Chicken Soup

  • 1/2 cup finely chopped celery
  • 1/2 cup chopped onion
  • 3 cups milk
  • 2 cans condensed cream of chicken soup
  • 3 cups shredded, cooked chicken
  • 1/2 cup sour cream
  • 1/2 cup wing sauce
  • Crumbled Bleu cheese
  1. Put celery and onion in a microwavable bowl.
  2. Add 1-2 tablespoons of water and microwave 1 1/2 minutes.
  3. Combine all ingredients.
  4. Pour into a buttered 4qt slow cooker and cook on LOW for 4-5 hours.
  5. Sprinkle individual servings with Bleu cheese.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Stacy says

    July 12, 2013 at 11:38 am

    Hooray! We love it too!!!

    Reply
    • Angela says

      October 26, 2016 at 12:22 pm

      How long will the leftovers keep in the fridge and can they be frozen?

      Reply
      • Stacy says

        October 27, 2016 at 6:16 am

        Leftovers almost always keep at least a week – I haven’t tried to freeze it. It should work fine.

        Reply
  2. Lisa Dinan Ashley says

    July 12, 2013 at 8:41 am

    I LOVE this recipe! So does my husband, and I’ve shared the actual soup with friends whom also love it. This one is a winner!

    Reply
  3. shelley says

    November 1, 2012 at 2:06 am

    have you ever tried it with raw chicken and cooked it longer?

    Reply
    • Stacy says

      November 1, 2012 at 6:09 am

      No, I haven’t. I’ve done it with other soups, but not this one. 🙂

      Reply
  4. Veronica says

    May 2, 2012 at 5:01 pm

    My hubby will love you for this. Can’t wait to try it & see what he thinks!

    Thanks, as always! 🙂

    Reply
    • Stacy says

      May 2, 2012 at 8:28 pm

      My husband is also a big fan of anything buffalo! 🙂 Hope he enjoys it!

      Reply
  5. Karen says

    June 10, 2011 at 11:09 pm

    Made this soup for dinner for my kids on the stove, it was soooo delicious! I used cooked ground turkey because it was on hand, but it was still great. Thanks for sharing your recipe! This one is a keeper!

    Reply
  6. Kim says

    May 20, 2011 at 8:33 am

    Sounds/looks delicious!

    Reply


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