Crock Pot Buffalo Chicken Dip Soup (Print Version)

A rich, creamy soup inspired by buffalo chicken dip with tender shredded chicken, spicy buffalo sauce, cream cheese, and cheddar.

# What You'll Need:

→ Proteins

01 - 2 large boneless skinless chicken breasts (approximately 1 pound)

→ Vegetables & 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 & 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 adjust to taste

→ Garnishes

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

# Steps to Follow:

01 - Arrange chicken breasts, diced onion, and minced garlic evenly in the bottom of the slow cooker insert.
02 - Pour in chicken broth, buffalo sauce, smoked paprika, black pepper, and salt. Gently stir to distribute seasonings.
03 - Cover and cook on low heat setting for 4 hours until chicken registers 165°F and shreds easily.
04 - Transfer cooked chicken to a cutting board. Using two forks, shred meat into bite-sized pieces. Return shredded chicken back to the slow cooker.
05 - Add cubed cream cheese, shredded cheddar, and sour cream to the soup. Stir continuously until cheese melts completely and mixture achieves smooth consistency. Use whisk if needed to eliminate lumps.
06 - Taste soup and adjust salt and pepper as needed. Ladle hot into bowls and top with green onions, blue cheese crumbles, or fresh parsley.

# Additional Tips::

01 -
  • The slow cooker does absolutely all the heavy lifting while you go about your day
  • It transforms party dip into a legitimately comforting meal that feels like a warm hug
  • Leftovers somehow taste even better the next day, if you somehow manage to have any
02 -
  • The cream cheese will look like a weird floating island at first, but keep stirring and it will eventually melt into the most beautiful creamy base
  • If you're in a huge rush, rotisserie chicken works, but you lose some of the depth that comes from cooking raw chicken in the broth
03 -
  • Use full-fat cream cheese and sour cream - low-fat versions can separate and look grainy in hot soup
  • If you accidentally over-salt it, add a diced potato and cook for another 30 minutes to absorb some of that saltiness
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