Introduction
Okay, let’s talk comfort food with a spicy twist! If you’re anything like me, you love all things buffalo-flavored—especially when they come together in a creamy, cozy bowl. This Buffalo Chicken Soup is everything: hearty, tangy, creamy, and a total crowd-pleaser. Made in the slow cooker (yes, hands-off cooking for the win!), this recipe is perfect for busy weeknights, game day gatherings, or when you just want something warm and satisfying. And hey, it even has a little crunch with celery sticks on the side. Let’s get into it!
Detailed Ingredients 🛒🍗🍅🧄🧀
- 1½ pounds boneless, skinless chicken thighs, trimmed of fat 🍗
- 2 cans (15 oz each) great northern beans, rinsed and drained 🫘
- 1 can (14.5 oz) diced fire-roasted tomatoes (juice included) 🍅
- 2 cups chicken broth 🍲
- ¼ to ½ cup buffalo wing sauce (depending on your heat level) 🌶️
- ½ teaspoon onion powder 🧅
- ½ teaspoon garlic powder 🧄
- ¼ teaspoon salt 🧂
- 8 ounces cream cheese, cubed 🧀
- Blue cheese crumbles, for topping 💙
- Celery sticks, for serving 🥬
Directions
- In your slow cooker insert, add chicken thighs, beans, tomatoes (with juice), broth, buffalo wing sauce, onion powder, garlic powder, and salt.
- Cover and cook on LOW for 6 hours.
- Remove the chicken and shred it using two forks (or chop it if that’s easier).
- Return shredded chicken to the slow cooker. Add cubed cream cheese and stir until melted and fully incorporated.
- Once creamy and hot, ladle the soup into bowls.
- Top with blue cheese crumbles and serve with celery sticks on the side for that extra crunch.
- Enjoy the spicy, creamy magic!
My Story
I’m always on the hunt for recipes that check a few boxes: comforting, flavorful, and easy enough to make on a Tuesday. This Buffalo Chicken Soup checks all those and then some. I first whipped it up on a chilly fall day when I was craving wings but didn’t want the mess. The result? A creamy, spicy, soul-hugging soup that made me feel like I was winning at adulting. My husband asked for seconds (and thirds), and it’s been a regular in our house ever since. The best part? You just toss it all in the slow cooker and walk away. If that’s not magic, I don’t know what is.
FAQ
Q: Can I make this soup spicier?
A: Totally! Just increase the buffalo sauce to ½ cup or more, or add a few dashes of hot sauce.
Q: Can I use chicken breasts instead of thighs?
A: Yep, just make sure not to overcook them so they stay tender.
Q: Is there a dairy-free option?
A: You can skip the cream cheese or sub with a dairy-free cream cheese alternative, but it’ll change the texture.
Q: Can I freeze this soup?
A: You sure can! Let it cool completely, then freeze in airtight containers for up to 2 months.
Q: What can I serve with this?
A: A crusty piece of bread, side salad, or even tortilla chips are great choices.
Suggestion
- Add shredded carrots during cooking for extra veggies and color.
- Top with crushed tortilla chips for crunch instead of celery.
- Use ranch dressing drizzle instead of blue cheese if that’s your vibe.
- Turn it into a dip! Let it cook longer until thicker and serve with chips.
- Make it low-carb by skipping the beans and adding chopped cauliflower instead.
Conclusion
Buffalo Chicken Soup is seriously the ultimate comfort food with a spicy, creamy twist. It brings together everything I love about buffalo wings—heat, tang, and bold flavor—wrapped in a cozy, spoonable bowl of goodness. The ease of tossing everything into the slow cooker makes it one of those “set it and forget it” meals you’ll come back to again and again. Whether you’re hosting friends for game day, meal-prepping for the week, or just trying to warm up after a long day, this soup has your back. Don’t forget to personalize it with toppings, sides, and spice levels that fit your style. I hope you love it as much as my family and I do. Happy slow cooking, friend!
—Sarah Cooper
