Easy Slow Cooker Buffalo Chicken Soup that could also be made on the stovetop! This soup is lighter than buffalo wings with all the robust flavor.
Lt. Dan and I may not be full-on health nuts at this stage in our lives, but we do like to eat healthy most of the time. Over the years, we’ve gone through every possible diet or dietary lifestyle out of curiosity. We wonder how we would feel eating different foods, and if the changes we made will increase energy and reduce illness.
We were vegans for a month once, but have also been gluten free, paleo, slow carbers, south beach dieters, and pretty much any other diet you can think of.
Why? I don’t know…
I guess we like to take our health into our own hands, using our bodies as personal science labs, so to speak. Maybe that sounds crazy, but by doing so we’ve discovered that Dan’s seasonal allergies are stirred up by the consumption of dark beer (although he loves it) and the same thing happens when Ava eats cheese.
Nowadays we eat all things in moderation, keeping our focus on unprocessed foods most of the time. We feel pretty good!
So back to the story…
A few years ago when we were trying a Slow Carb Diet (Lean protein, veggies, and legumes. No grains, no dairy.) and I noticed a curious thing happening.
Every time we went out to eat, Dan would order a huge platter of greasy buffalo chicken wings. I’d shake my head, order a salad with grilled fish or chicken, and avoid confrontation. Later he would go home feeling slightly sick.
After weeks of this, I couldn’t take it anymore. I asked him why he always ordered buffalo wings, and he told me it was because he liked them and they were healthy.
Define healthy, please.
“Because they are low in carbs and I don’t eat the blue cheese dressing, they are healthy.”
I pulled out my smart phone, looked up how many fat grams and calories were in one chicken wing, multiplied by the size of his platter of wings, and ended the conversation.
He has not ordered buffalo wings for health purposes since.
That’s not to say we don’t still love buffalo wings. And there certainly are ways to enjoy buffalo wing flavor while watching your weight.
Today’s Slow Cooker Buffalo Chicken Soup is a perfect example! This recipe is versatile, flavorful, and much lighter than traditional buffalo wings.
Slow Cooker Buffalo Chicken Soup satisfies the craving for buffalo wings with spicy pepper sauce and a bit of blue cheese dressing blended into the soup base. It looks and tastes decadent with full-bodied toppings like crispy tortilla strips and blue cheese. However, this soup is much lower in fat and calories… which can be reduced even more by substituting light blue cheese dressing and skipping the tortilla strips.
Another bonus of this Slow Cooker Buffalo Chicken Soup, is that it can be made in a slow cooker or quickly on the stove top.
We love Slow Cooker Buffalo Chicken Soup, possibly even more than buffalo wings, because as long as you don’t pile your bowl with additional tortilla strips and cheese, you can enjoy it guilt-free!
Slow Cooker Buffalo Chicken Soup
Prep Time:15 minutes
Cook Time:20 minutes - 4 hours
- 1 tablespoon butter
- 1/2 large onion, peeled and chopped
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 1 pound boneless skinless chicken breast
- 1/4 cup Frank’s Red Hot cayenne sauce
- 1/4 cup good blue cheese dressing (could also use low-cal dressing)
- 4 cups chicken stock
- 1/2 cup crispy tortilla chip strips
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped green onions
- Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.
- Slow Cooker Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a crockpot. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours.
- Stovetop Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a stockpot. Cover and bring to a boil. Then lower the heat and simmer for 15 minutes.
- Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.
- To serve: Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.
1) If you can’t find crispy tortilla strips, you can use crumbled tortilla chips or make your own by cutting corn tortillas into strips and quickly frying them.
2) No nutritional information is provided. I don’t calculate nutritional facts on any of my recipes, and this one can vary greatly based on the toppings and dressing.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!