Spicy Buffalo Chicken Soup

Serving 6 people

490 min


  • avocado 1 avocado, sliced
  • celery 2 stalks celery, diced
  • cheddar cheese ½ cup freshly grated cheddar cheese
  • cornstarch 2 Tablespoons cornstarch
  • garlic cloves 2 garlic cloves, minced
  • green onions Green Onions
  • heavy cream ½ cup heavy cream
  • low sodium chicken broth 48 ounces low-sodium chicken broth
  • skinless boneless chicken breasts 4 boneless skinless chicken breasts
  • sweet onion 1 sweet onion, diced
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How to make it

  1. Place chicken, celery, onion, garlic, broth, and wing sauce in the crockpot. Cook on low for 6-8 hours.
  2. Remove chicken from crockpot and use two forks to shred it.Create a slurry by whisking the cornstarch into the heavy cream.
  3. Add the mixture into the crockpot, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese.
  4. Serve hot.