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Crockpot Buffalo Chicken Soup

Crock-Pot Buffalo Chicken Soup

This makes a total of 5 servings of Crock-Pot Buffalo Chicken Soup. Each serving comes out to be 654 calories, 61.5g fats, 2.9g net carbs, and 23.4g protein.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 5 servings
Calories 654 kcal

Ingredients
  

  • 24 ounce bone-in, skin-on chicken thighs deboned
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon celery seed
  • ¼ cup butter
  • ½ cup hot sauce
  • 3 cup beef broth
  • 1 cup heavy whipping cream
  • 2 ounce cream cheese
  • ¼ teaspoon xanthan gum
  • salt and pepper to taste

Instructions
 

  • Debone the chicken thighs (I find it easiest to do this with scissors). Cut or slice the chicken into chunks and drop them in the slow cooker.
  • Add in the rest of the ingredients to the crockpot except for the cream, cheese, and xanthan gum. Set the slow cooker on low for 6 hours (or high for 3 hours) and let cook completely.
  • Once everything is cooked, remove the chicken from the slow cooker and shred using a fork.
  • Add the cream, cheese, and xanthan gum to the slow cooker. Using an immersion blender, mix the ingredients together until emulsified. This will help keep the soup from separating.
  • Place the chicken back into the slow cooker and stir everything together. Season to taste with salt and pepper.
  • Serve and enjoy!

Nutrition

Calories: 654kcalProtein: 23.4gFat: 61.5g
Keyword poultry, slow cooker, soup