Slow Cooker Buffalo Chicken Soup is an easy way to enjoy my popular Buffalo Chicken Soup. It has shredded chicken, beans, corn, tomatoes, buffalo sauce, and cheese all cooked together until creamy and delicious. Sauté the onion and garlic if you like, then let the slow cooker do the rest!
If you love that spicy buffalo chicken flavor, be sure to check out more of my Buffalo Chicken Recipes. There are plenty of tasty ways to enjoy this favorite flavor!
Ingredients & Substitutions
- Yellow onion: You can use a white or sweet onion instead. I sautéed the onion and garlic in a little vegetable oil before adding them to the slow cooker, but this step is optional. You can also sauté in a little chicken broth.
- Garlic: Freshly minced garlic gives the best flavor, but ½ teaspoon garlic powder can be used in a pinch.
- Chicken broth: Chicken stock can be used in the same amount. For a richer flavor, use homemade chicken broth.
- Rotisserie chicken: Shredded cooked chicken breast or thighs can be used. This is also a great way to use leftover chicken. And I have lots of delicious Rotisserie Chicken recipes you will love!
- Fire-roasted diced tomatoes: Regular diced tomatoes can be substituted if you prefer.
- Sweet corn: Canned corn is convenient, but frozen corn can also be used. No need to thaw it first.
- Great northern beans: Cannellini beans or navy beans would also work well.
- Buffalo sauce: Use my homemade buffalo sauce or your favorite and adjust the amount to taste for more or less heat.
- Salsa verde: Adds a little tang and extra flavor to the soup (and I have a wonderful recipe for it!). Green enchilada sauce can be used instead, although the flavor will be slightly different.
- Dried oregano: Italian seasoning can be substituted, or you can leave it out.
- Ranch seasoning: Use a packet of ranch seasoning or homemade ranch seasoning.
- Cream cheese: Full-fat or reduced-fat cream cheese can be used. Let it come to room temperature and cut it into cubes so it melts more easily into the soup.
- Mild cheddar cheese: Sharp cheddar can be used if you want a stronger cheddar flavor. Monterey Jack or Colby Jack would also be good choices.
- Salt and pepper: Season to taste. The buffalo sauce, ranch seasoning, broth, and cheese all add salt, so you may not need much additional salt.
Tips for the Best Slow Cooker Buffalo Chicken Soup
- Use room-temperature cream cheese: Let the cream cheese come to room temperature and cut it into cubes before adding it. This helps it melt more easily into the soup.
- Shred your own cheddar: Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Adjust the heat: Start with the recommended amount of buffalo sauce, then add more to taste. A mild buffalo sauce will give you plenty of flavor without as much heat.
- Don’t skip the final stir: Once the cream cheese and cheddar have melted, stir the soup well to make sure the cream cheese is fully incorporated and the soup is creamy.
- Choose your toppings: Jalapeño, sour cream, cilantro, extra buffalo sauce, blue cheese, and cheddar let everyone customize their bowl.
FAQs
Can I make Buffalo Chicken Soup less spicy?
Yes! Use a mild buffalo sauce and skip the jalapeño and extra buffalo sauce when serving. You can also reduce the amount of buffalo sauce in the soup if you prefer less heat.
Can I use raw chicken instead of rotisserie chicken?
Yes. Boneless, skinless chicken breasts or thighs can be used. Add the raw chicken with the other soup ingredients and cook until the chicken reaches an internal temperature of 165°F. Shred the chicken, then continue with the recipe by adding the cream cheese and cheddar.
Can I make this soup without sautéing the onions and garlic?
Yes! Sautéing the onion and garlic first adds a little extra flavor, but it is optional. You can add the raw onion and garlic directly to the slow cooker with the other ingredients. You can also sauté them in a little chicken broth instead of oil.
Can I make this soup without cream cheese?
Yes, but the soup will not be as creamy. You can leave it out and still add the cheddar cheese at the end.
Can I use a different cheese?
Absolutely. Sharp cheddar, Monterey Jack, or Colby Jack would all work well. For the smoothest texture, shred the cheese yourself before adding it to the soup.
Can I make this soup on the stovetop?
Yes. Sauté the onion and garlic in a large pot, then add the remaining soup ingredients except the cream cheese and cheddar. Bring the soup to a gentle simmer and cook for about 20 to 25 minutes, stirring occasionally. Add the cream cheese and cheddar and stir until melted and creamy.
Can I make Buffalo Chicken Soup ahead of time?
Yes. Make the soup ahead of time, then gently reheat it on the stovetop or in the microwave. If the soup thickens after chilling, add a splash of chicken broth when reheating to reach your desired consistency.
What To Serve With Buffalo Chicken Soup
Buffalo Chicken Soup is hearty enough to be a meal on its own, but a few simple sides make it even better. Try serving it with:
- Crusty bread: Perfect for soaking up the creamy broth.
- Cornbread: A slightly sweet side is a great match for the buffalo flavor. I also have cornbread muffins, if preferred.
- Celery and carrot sticks: Serve them with ranch dressing for a classic buffalo chicken pairing.
- Simple side salad: A fresh salad adds a nice contrast to the creamy soup.
- Dinner rolls: Soft rolls are great for dipping and make the meal extra comforting.
How To Store Slow Cooker Buffalo Chicken Soup
Refrigerate: Store leftover Buffalo Chicken Soup in an airtight container in the refrigerator for up to 3 to 4 days. Let the soup cool slightly before refrigerating, but do not leave it at room temperature for more than 2 hours.
To Reheat: Reheat the soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the soup has thickened, add a splash of chicken broth to loosen it.
Freeze: Freeze the soup in an airtight, freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating. The cream cheese may separate slightly after freezing, but stirring well while reheating should help bring the soup back together.
Slow Cooker Buffalo Chicken Soup
Ingredients
- 1 tablespoon vegetable oil, optional, for sautéing
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 4 cups (32 ounces / 960 g) chicken broth
- 3 cups (420 g) shredded rotisserie chicken, (about 1 whole chicken)
- 1 can (16 ounces) fire-roasted diced tomatoes, drained
- 1 can (15 ounces) sweet corn, drained
- 1 can (15 ounces) Great Northern beans, drained, rinsed
- ½ cup (128 g) buffalo sauce
- ½ cup (128 g) salsa verde
- ½ teaspoon dried oregano
- 1 tablespoon ranch seasoning
- 8 ounces cream cheese, cubed, room temperature
- 1 cup (113 g) mild cheddar cheese, shredded, plus more for topping
- Salt and pepper, to taste
For Serving (Optional)
- Diced jalapeño
- Sour cream
- Fresh cilantro
- Extra buffalo sauce
- Blue cheese crumbles
Instructions
- Heat the oil in a skillet over medium heat. Add the onion and cook for 5 to 7 minutes, or until softened. Add the garlic and cook for 1 minute. Transfer the mixture to the bowl of a slow cooker.
- Add the chicken broth, shredded chicken, fire-roasted tomatoes, corn, beans, buffalo sauce, salsa verde, oregano, and ranch seasoning. Stir to combine.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours, until hot and the flavors have come together.
- Add the cream cheese and cheddar cheese. Stir, cover, and cook on HIGH for 15 to 20 minutes, stirring once or twice, until the cheeses are completely melted and the soup is creamy.
- Season with salt and pepper to taste. Serve topped with jalapeño, sour cream, cilantro, extra buffalo sauce, blue cheese crumbles, and additional cheddar, if desired.
Did you make this recipe?
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