Crock Pot Buffalo Chicken Dip Soup (Printable version)

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

# Ingredient List:

→ 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 Steps:

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

# Expert Advice:

01 -
  • It does the heavy lifting itself while you go about your day, and you come home to an actual finished dinner.
  • Buffalo chicken dip flavors you already crave, but in a form where you can actually eat it with a spoon without looking at your hands in despair.
  • Pure creamy, cheesy comfort with just enough heat to keep things interesting, no complicated techniques required.
02 -
  • Don't add the cheese until the very end; if you let it sit in the slow cooker for hours before adding it, you'll end up with a grainier texture and less vibrant flavor.
  • If you're using rotisserie chicken to save time, skip the 4-hour cook and just add the shredded chicken at the same time as the cheeses, which cuts your total time down to about 30 minutes.
03 -
  • Softening your cream cheese before you leave for work makes the melting step go dramatically faster and smoother when you're ready to finish the soup.
  • If your slow cooker runs hot, check the chicken at the 3-hour mark; some cookers get the job done faster than others, and you don't want to end up with meat that's started to fall apart too early.
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