There is a reason why comfort food soups are so beloved. They warm you from the inside out and feel like a gentle hug. This Buffalo Chicken Soup is exactly that creamy, rich, and full of flavor. It tastes just like your favorite buffalo chicken dip but in a big, satisfying bowl.

I created this recipe for lazy dinners when I wanted something warm and filling without fussing in the kitchen. Just throw everything in the slow cooker and let it do the work. It is perfect for busy days or when you want to come home to a hot meal waiting for you.

Buffalo Chicken Soup Creamy Slow Cooker Recipe

If you love the bold flavors of spicy chicken dishes, you will enjoy this soup just as much as my creamy casserole version or my hearty chili. Pair it with my spicy pizza for the ultimate buffalo chicken feast.

Why This Slow Cooker Soup is Perfect

I make this soup at least twice a month, and here is why it works so well.

Simple to Make: Just dump everything in the pot. No fancy cooking skills needed.
Tastes Like the Dip: We use the same flavors from franks red hot buffalo chicken dip creamy, spicy, and addictive.
Feeds Everyone: This soup is hearty enough for dinner but also works great as a light lunch. It is one of the best healthy soup recipes around.

The Easy Ingredients You Need

Do not let the ingredient list scare you. These are all simple, everyday items.

The Chicken
Boneless, skinless chicken breasts are the best choice. They cook slowly and stay tender. You can also use chicken thighs if you prefer.

The Base
Chicken broth is the liquid foundation. It is easy to find at any grocery store.

The Cream
Heavy cream makes the soup rich and creamy. If you want a lighter version, you can use milk or half and half instead.

The Cheese
Cream cheese and sharp cheddar create a smooth, flavorful sauce. They turn this into something special like turning comfort into a bowl.

The Heat
Frank’s RedHot Original sauce gives this soup its special kick. Do not skip this it is what makes it taste like the dip.

The Veggies
Celery, onion, and garlic add flavor. We also add carrots and maybe some diced peppers for color and crunch.

The Pasta
Small pasta shapes like ditalini or small shells work great. They add body to the soup and make it feel more satisfying and complete.

How to Make It: Easy Steps

This soup is so simple, you will be amazed.

Step 1: Prepare the Slow Cooker
Place the chicken breasts, chopped onion, celery, carrots, and minced garlic into your slow cooker.

Step 2: Add the Broth
Pour in the chicken broth and hot sauce. Add the spices garlic powder, onion powder, and dried parsley.

Step 3: Cook Low and Slow
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The chicken should be very tender and easy to shred.

Step 4: Shred the Chicken
Remove the chicken and shred it using two forks. Put it back in the pot.

Step 5: Add the Creaminess
Cut the cream cheese into small pieces and stir it into the hot soup. It will melt right in. Then add the heavy cream and shredded cheddar.

Step 6: Add the Pasta
Stir in the uncooked pasta. Cook on HIGH for another 30 minutes, until the pasta is soft.

Step 7: Taste and Season
Add salt and pepper to taste. If you want it spicier, add more hot sauce.

Step 8: Serve and Enjoy
Ladle into bowls and top with green onions, extra cheese, or croutons.

Easy Ways to Change It Up

You can make this soup your own.

Add More Veggies
Stir in some spinach, diced tomatoes, or corn. Any vegetable works.

Use Less Spice
If hot sauce is too much for you, use less. You can always add more later.

Make It Heartier
Add diced potatoes at the beginning so they cook with everything else.

Use the Oven
If you do not have a slow cooker, make this on the stove. Cook the chicken for 20 minutes in the broth, then add everything else and simmer for 15 more minutes.

Use Rotisserie Chicken
If you want to save time, buy a rotisserie chicken from the store. Shred it and add it at the end instead of cooking raw chicken.

Pro Tips

Make It Ahead: This soup tastes even better the next day! Store it in the fridge for up to 5 days. You can also freeze it (just leave out the pasta and add fresh pasta when you reheat it).
Reheating: When you reheat this soup, it may get thick because the pasta absorbs the liquid. Just add a splash of milk or broth to thin it out.
Less Cream: If you want a lighter soup, use milk instead of heavy cream. It will still be creamy and delicious.
No Pasta: If you do not want pasta, skip it! This soup is great just as a creamy broth.
Batch Cooking: Make a double batch and freeze half in containers. It is perfect for busy weeks when you need a quick dinner.
Slow Cooker Shortcut: If you are in a hurry, use cooked rotisserie chicken. Add it at the end with the cream cheese so it just heats through.
Blue Cheese Lover: Crumble some blue cheese on top instead of cheddar for a tangy twist.
Keep It Simple: Do not stress about exact measurements. If you want it creamier, add more cream cheese. If you want it brothier, add more broth. Cook to your taste!

A Bowl of Warm Comfort

There is nothing fancy about this soup. It is just simple, good food that makes you feel cared for. This Buffalo Chicken Soup proves that you do not need complicated recipes to eat well. Just good ingredients and a slow cooker.

Whether you are cooking for yourself, your family, or bringing it to a potluck, I hope this soup becomes a favorite in your home.

Buffalo Chicken Soup (Creamy Slow Cooker Recipe)

Author: danyrecipes
Total Time: 7 hrs 10 mins
Yield: 6 Servings

Print Recipe

Description

A creamy, spicy slow cooker soup that tastes just like buffalo chicken dip in a bowl! Loaded with tender chicken, vegetables, and small pasta. Perfect for easy weeknight dinners.

Ingredients

1.5 lbs (675g) boneless, skinless chicken breasts
6 cups chicken broth
1/2 cup Frank’s RedHot Original Sauce
1 large yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
4 cloves garlic, minced
4 oz cream cheese, softened
1 cup heavy cream (or milk for lighter version)
1 cup sharp cheddar cheese, shredded
1 cup small pasta (ditalini or small shells)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley
Salt and pepper to taste
Optional toppings: green onions, extra cheese, croutons

Cook Mode Prevent your screen from going dark

Instructions

Prep Slow Cooker: Place chicken breasts, onion, celery, carrots, and garlic into your slow cooker.
Add Broth: Pour in the chicken broth and hot sauce. Add garlic powder, onion powder, dried parsley, salt, and pepper. Stir well.
Cook on Low: Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until chicken is very tender.
Shred Chicken: Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
Add Cream Cheese: Cut the cream cheese into small pieces and stir it into the hot soup. Let it melt completely.
Add Cream & Cheese: Stir in the heavy cream and shredded cheddar cheese until smooth.
Add Pasta: Stir in the uncooked pasta. Cover and cook on HIGH for 30 minutes until pasta is soft. Stir occasionally.
Taste & Season: Add more salt, pepper, or hot sauce if needed.
Serve: Ladle into bowls and top with green onions or extra cheese.