Crock Pot Buffalo Chicken Dip Soup (Print View)

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

# Components:

→ 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, adjusted to taste

→ Garnishes

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

# Directions:

01 - Place chicken breasts, diced onion, and minced garlic in the slow cooker.
02 - Pour in chicken broth and buffalo wing sauce, then add smoked paprika, black pepper, and salt. Stir gently to combine.
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 until fine and fluffy. Return shredded chicken to soup.
05 - Add softened cream cheese, shredded cheddar cheese, and sour cream to the slow cooker. Stir continuously or use a whisk until all cheeses are melted and fully incorporated.
06 - Taste the soup and adjust salt, pepper, or additional buffalo sauce as needed to reach desired flavor balance.
07 - Ladle soup into bowls and top with sliced green onions, crumbled blue cheese, or fresh parsley. Serve piping hot.

# Expert Advice:

01 -
  • It practically cooks itself while you're doing literally anything else, no stirring or fussing required.
  • That perfect balance of spicy and creamy hits different when you're craving something warm and indulgent.
  • One pot means minimal cleanup, which honestly is half the reason I make it on weeknights.
02 -
  • Never dump cold cream cheese straight into a hot slow cooker or you'll have grainy soup, so let it sit out for a few minutes first or add it in cubes and whisk patiently.
  • The buffalo sauce you choose is everything, so taste your broth after step 2 before committing to more heat, because some brands are deceptively spicy.
03 -
  • Use a whisk when adding the cream cheese mixture to prevent lumps and ensure silky smooth soup instead of grainy texture.
  • If you love blue cheese, crumble it generously on top rather than mixing it in, so you get those salty pockets in every bite.
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