Crock Pot Buffalo Chicken Dip Soup (Printable)

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

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 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, or 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. Sprinkle smoked paprika, black pepper, and salt over the mixture. Stir gently to combine all ingredients.
03 - Cover and cook on low setting for 4 hours until chicken is extremely tender and easily shreds.
04 - Remove chicken breasts from slow cooker and shred using two forks. Return shredded chicken to the soup.
05 - Add cubed cream cheese, shredded cheddar cheese, and sour cream. Stir continuously until completely melted and incorporated, using a whisk if needed for smooth texture.
06 - Taste the soup and adjust salt, pepper, and buffalo sauce to desired flavor profile.
07 - Transfer to serving bowls and top with sliced green onions, crumbled blue cheese, or chopped parsley as desired. Serve immediately while hot.

# Expert Hints:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, returning to a kitchen filled with mouthwatering aromas that signal comfort is waiting in the pot.
  • Every spoonful delivers that perfect buffalo chicken dip flavor but in a satisfying soup form that somehow feels more acceptable as a proper meal than devouring half a dish of dip with chips.
02 -
  • Adding the dairy ingredients too early will cause them to separate and create a grainy texture, so patience until the last 30 minutes of cooking is absolutely essential.
  • The soup will continue to thicken as it cools, so if youre planning to reheat leftovers, add a splash of broth or milk to bring it back to your preferred consistency.
03 -
  • If youre watching your sodium intake but dont want to sacrifice flavor, use unsalted butter to sauté the onions and garlic before adding them to the slow cooker, creating a flavor foundation that doesnt rely on salt.
  • For an extra velvety texture, use an immersion blender to partially blend the soup after adding the cream cheese but before adding the shredded cheese and chicken back in.
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