You know those days when you're running around doing a million things and dinner is the last thing on your mind? That's exactly how I ended up creating this Buffalo Chicken Soup recipe in my crock pot!
I threw everything in before taking Emily to soccer practice one Saturday morning. When we got home five hours later, the house smelled SO good that our neighbor actually texted asking what I was cooking. (True story!)
This soup has become my go-to for busy weeknights because it's spicy, loaded with veggies, and honestly? You just dump everything in and walk away. It's also gluten free and dairy free, which makes it perfect for my friend Lisa who can't have either. The best part is how the vegetables get super tender while the chicken just falls apart. Plus, the buffalo sauce gives it this amazing kick that makes you want another bowl immediately.
If you're looking for more comfort food that practically makes itself, you'll want to try my Slow Cooker Creamy Chicken and Dumplings recipe too!
Jump to:
- Why You Will Love This Buffalo Chicken Soup
- Ingredients For Buffalo Chicken Soup
- How To Make Buffalo Chicken Soup In A Crock Pot
- Storage And Reheating Your Buffalo Chicken Soup
- Tips And Variations For Buffalo Chicken Soup
- Frequently Asked Questions About Buffalo Chicken Soup
- Recipes You May Like
- Wrapping Up This Buffalo Chicken Soup Recipe
- Crock Pot Buffalo Chicken Soup
Why You Will Love This Buffalo Chicken Soup
Let me tell you why this soup has been on repeat in my kitchen lately:
- Zero babysitting required - Seriously, you set it and forget it. I've made this soup while doing laundry, helping Emily with homework, and even while taking a quick nap (don't judge me)
- Ready in just 5 hours - Toss everything in before lunch and dinner is done by the time everyone gets home from school and work
- Loaded with vegetables - I'm talking corn, celery, carrots, and potatoes. You're getting a full meal in one bowl without feeling guilty
- Customizable spice level - Want it mild? Use less hot sauce. Want to feel the burn? Add extra. You're in complete control here
- Perfect for meal prep - Make a big batch on Sunday and you've got lunch sorted for half the week. Emily takes this in her thermos and actually finishes it (which is saying something)
- Dairy free without sacrificing flavor - You don't need cream or cheese to make this taste amazing. The pureed vegetables create this naturally creamy texture that's honestly genius
Ingredients For Buffalo Chicken Soup
Here's what you'll need to make this crock pot buffalo chicken soup:
For The Soup Base:
- 3 chicken breasts (or 1½ lbs boneless skinless chicken thighs)
- 4 cups chicken stock (I prefer stock over broth for richer flavor)
- ½ cup Frank's Hot Sauce plus extra for coating the chicken
- ½ teaspoon salt
- ¼ teaspoon pepper
Vegetables:
- 2 cups corn (fresh or completely thawed frozen corn)
- 1 cup celery, chopped (about 2 stalks)
- 1 cup carrots, sliced (about 2 medium carrots)
- 1 cup red potatoes, chopped small (about 2 medium potatoes)
- ½ white onion, chopped
Optional Toppings:
- Fresh cilantro
- Blue cheese crumbles
- Tortilla strips
- Avocado slices
A quick note about the hot sauce - make sure you're using Frank's Red Hot Sauce, not their wing sauce! The wing sauce is thicker and sweeter, which doesn't work the same way in soup. I learned this the hard way when I grabbed the wrong bottle once. The soup was... weird.
How To Make Buffalo Chicken Soup In A Crock Pot
Making this slow cooker buffalo chicken soup is ridiculously simple. Here's how I do it:
- Spray your crock pot generously with non-stick cooking spray. This makes cleanup way easier later (trust me on this one)
- Place the chicken breasts directly in the bottom of your crock pot. Don't overlap them if possible.
- Add all your vegetables - the chopped celery, sliced carrots, corn, diced potatoes, and onion - right on top of the chicken.
- Pour in the chicken stock and the ½ cup of Frank's Hot Sauce. Sprinkle the salt and pepper over everything.
- Cover with the lid and cook on high for 4-5 hours. Your house will smell incredible about 2 hours in!
- When the timer goes off, carefully remove the chicken breasts using tongs. Place them on a cutting board and shred them using two forks.
- Drizzle a bit more Frank's Hot Sauce over the shredded chicken until it's lightly coated. Remember, you can always add more heat later, so don't go crazy here unless you really want it spicy!
- Here's my secret trick - take about 2 cups of the soup (just vegetables and liquid, no chicken) and carefully pour it into a blender. Blend until completely smooth.
- Pour the pureed soup back into the crock pot. This is what makes the soup creamy without any dairy! It's like magic.
- Add your shredded buffalo chicken back into the pot and stir everything together. Let it sit for another 5-10 minutes so the chicken can soak up all those amazing flavors.
- Serve hot with your favorite toppings!
Storage And Reheating Your Buffalo Chicken Soup
This soup actually tastes even better the next day! (Something about the flavors melding together overnight.)
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. I usually use glass containers because they don't absorb the buffalo sauce smell.
Freezing: This soup freezes beautifully for up to 3 months. Let it cool completely first, then pour into freezer-safe containers. Leave about an inch of space at the top because the liquid expands when frozen.
Reheating: For the fridge version, just microwave individual portions for 2-3 minutes, stirring halfway through. Or heat it on the stove over medium heat until warmed through.
For frozen soup, thaw it overnight in the refrigerator first. Then reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if it seems too thick.
Pro tip - the potatoes can get a bit softer after freezing and reheating, but honestly? It still tastes great. Emily doesn't even notice the texture difference.
Tips And Variations For Buffalo Chicken Soup
Want to make this easy buffalo chicken soup your own? Here are some ideas I've tried:
Protein Swap: Use chicken thighs instead of breasts if you prefer darker meat. They stay even more tender in the crock pot! Just make sure they're boneless and skinless.
Rotisserie Chicken Shortcut: Running really late? Add 3 cups of shredded rotisserie chicken during the last 30 minutes of cooking instead of raw chicken. It's a serious time saver.
Heat Level: Start with just ¼ cup of hot sauce if you're serving this to kids or people who don't like spicy food. You can always put extra hot sauce on the table for people to add to their own bowls.
Low Carb Version: Skip the potatoes and corn, and add extra celery and maybe some cauliflower florets instead. Still delicious and keeps the carbs way down.
Creamier Texture: Want it even richer? Stir in a splash of coconut milk at the end. It adds creaminess while keeping it dairy free.
Extra Veggies: I've added bell peppers, zucchini, and even green beans to this soup. It's really forgiving!
Meal Prep Hack: Double the recipe and freeze half. Future you will be so grateful when you need a quick dinner.
What should you serve alongside this soup? Honestly, it's pretty filling on its own, but I love having some crusty bread or tortilla chips for dipping. Sometimes I'll make a simple green salad with ranch dressing to balance out the spice.
Frequently Asked Questions About Buffalo Chicken Soup
Yes! This soup is perfect for meal prep. Make it up to 3 days in advance and store in an airtight container in the fridge. The flavors actually deepen over time.
Use only ¼ cup of Frank's Hot Sauce instead of ½ cup, and skip the extra coating on the shredded chicken. You can always add more hot sauce at serving time to individual bowls.
Absolutely! Add 3 cups of shredded rotisserie chicken during the last 30 minutes of cooking. This cuts your prep time significantly.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipes You May Like
If you're loving this crock pot buffalo chicken soup, you'll want to check out these other easy soup recipes:
- Healthy Chicken Pot Pie Soup - Another comforting chicken soup that's perfect for busy weeknights
- Sweet Potato Chili - If you love the spicy kick in this buffalo soup, you'll go crazy for this chili
- Slow Cooker Buffalo Chicken Dip - Turn those buffalo chicken flavors into an amazing party dip
Wrapping Up This Buffalo Chicken Soup Recipe
This Buffalo Chicken Soup has honestly saved dinner so many times in my house! It's one of those recipes where you can dump everything in your crock pot in the morning and come home to an amazing meal that everyone actually wants to eat.
The combination of tender shredded chicken, hearty vegetables, and that spicy buffalo kick makes this soup seriously addictive. Plus, the fact that it's naturally gluten free and dairy free means you can serve it to just about anyone without worrying.
I really hope you give this easy buffalo chicken soup a try! It's become one of those recipes I make at least twice a month, and I'm pretty sure you'll understand why once you taste it.
Make sure to save this recipe to your Pinterest board so you can find it later when you need a quick weeknight dinner solution!
Crock Pot Buffalo Chicken Soup
Equipment
- Crock Pot
- Blender
Ingredients
- 3 chicken breasts
- 4 cups chicken stock can be replaced with broth
- ½ cup Franks Hot Sauce not wing sauce! + extra for the chicken
- 2 cups corn fresh or frozen (See notes if using frozen)
- 1 cup celery, chopped about 2 stalks
- 1 cup carrots, sliced about 2
- 1 cup red potatoes, chopped small about 2 medium potatoes
- ½ white onion, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
Optional Toppings
- cilantro
- blue cheese crumbles
- tortilla strips
- avocado
Instructions
- Spray your crock pot with non-stick cooking spray and place the chicken breasts inside the pot. Add the rest of the ingredients, cover the pot with a lid and cook on high for 4-5 hours.
- Once done, take the chicken breasts out and shred them. Pour a little more Franks hot sauce over the shredded chicken until it's just coated. Set it aside. (Keep in mind that the more you coat your chicken, the spicier the soup will be.)
- Take 2 cups of your soup from the crock pot and blend it in a blender until smooth. Pour the pureed soup back into the pot and add your shredded chicken. Stir and serve with your favorite toppings!
