Save My coworker Sarah brought a container of buffalo chicken dip to the office potluck, and I watched grown adults literally fight over the last spoonful. That night, I thought: what if this became a soup? Something you could actually eat with a spoon without looking ridiculous at your desk. Four hours in the slow cooker later, I had created what might be the most effortless crowd-pleaser I've ever made.
I made this for my book club on a freezing Thursday night when nobody wanted to leave their houses. One friend showed up straight from work stress, took one spoonful, and visibly relaxed. Watching soup do emotional labor was unexpectedly moving.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g): They'll shred into tender pieces that basically dissolve into the broth after the slow cook, creating that perfect texture where you don't quite know where the chicken ends and the soup begins.
- 1 small onion, finely diced: Don't skip this because it dissolves into a sweet background note that keeps the spice from being one-dimensional.
- 2 cloves garlic, minced: Fresh garlic matters here; jarred garlic won't give you that same punch of flavor.
- 4 cups (960 ml) low-sodium chicken broth: Low-sodium is crucial because the buffalo sauce and cheese will add their own salt, and you want to be able to taste your adjustments.
- 2/3 cup (160 ml) buffalo wing sauce: Use the kind you actually enjoy drinking straight from the bottle because that's your baseline for heat level.
- 8 oz (225 g) cream cheese, softened and cubed: Cube it before it goes in the slow cooker so it melts evenly without creating lumpy pockets of sadness.
- 1 cup (115 g) shredded cheddar cheese: Pre-shredded is fine, but avoid the kind with cellulose coating if you can because it gets grainy in hot liquid.
- 1/2 cup (120 ml) sour cream: This is what prevents the soup from tasting aggressively tangy and instead adds a gentle cooling effect against the buffalo heat.
- 1/2 tsp smoked paprika: It adds depth that keeps this from tasting like you just dumped hot sauce into cream, giving it an almost smoky restaurant quality.
- 1/2 tsp black pepper and 1/4 tsp salt: These are just your starting point because different broth brands and hot sauces vary wildly in saltiness.
Instructions
- Load the slow cooker with the basic team:
- Throw your chicken breasts, diced onion, and minced garlic into the slow cooker bottom. This is the part where you're setting up your mise en place but directly into the appliance, which feels gloriously efficient.
- Pour in the broth and seasonings:
- Add the chicken broth, buffalo sauce, smoked paprika, black pepper, and salt, then stir gently to distribute everything evenly. The mixture will look watery and intimidating right now, but trust the process completely.
- Let it become magic on low heat:
- Cover and cook on low for 4 hours until the chicken practically falls apart when you look at it. The house will smell like a buffalo wing restaurant mixed with cream and comfort.
- Shred and return the chicken:
- Remove the chicken and use two forks to pull it into shreds, then return it to the slow cooker. This is oddly satisfying and marks the moment when things shift from raw to ready.
- Melt in the cheese and cream:
- Add the cubed cream cheese, shredded cheddar, and sour cream, stirring with a whisk until everything melts into a cohesive, creamy base. If you see lumps, keep whisking because they'll smooth out within a minute.
- Taste and adjust your spice reality:
- Have a spoonful and adjust the salt, pepper, or even add more buffalo sauce if you want more heat. This is your moment to make it match what you actually want to eat.
- Serve it while it's hot:
- Ladle into bowls and top with green onions, blue cheese, or parsley if you're feeling fancy. If you're serving immediately, this is genuinely easier than ordering takeout.
Save 
Save My dad texted me asking for this recipe after eating one bowl, and he doesn't text about food. That's when I knew it transcended the category of soup and became something people actually want in their lives on difficult days.
The Heat Factor: Making It Your Own
Buffalo sauce brands vary wildly in their kick level, so start with the 2/3 cup and taste before you add more. I've had some hot sauces that are deceptive and sneak up on you five minutes later, while others hit immediately. If you want to push it further, cayenne pepper adds heat without changing the flavor profile, and a pinch goes a long way.
Shortcut Options That Actually Work
Using rotisserie chicken cuts your cooking time down to about 30 minutes; just shred it and add it in step 5 instead of cooking raw chicken for hours. Greek yogurt substitutes perfectly for sour cream if you want to lower the fat, though the flavor becomes slightly more tangy. You could also make this in a Dutch oven on the stovetop in about 90 minutes if you're impatient or forgot to plan ahead.
Serving and Storage Wisdom
This soup is best served immediately while it's hot and the cheese is at peak creaminess. Leftovers last about three days in the fridge and reheat beautifully in a pot over low heat, though you might need to add a splash of broth to get back to soup consistency since cheese tends to thicken things up as it cools.
- Serve with celery sticks, tortilla chips, or crusty bread for textural contrast.
- Blue cheese crumbles on top add a tangy element that plays beautifully against the buffalo heat.
- Make this on a Sunday and you'll have comfort food all week without trying.
Save 
Save This soup turned into my go-to dish when I want to impress people without actually trying very hard. Make it once and it becomes the thing people request when they're coming over.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, rotisserie chicken works perfectly and saves time. Add the shredded chicken during step 5 when you incorporate the cheeses, reducing the total cooking time to about 2 hours on low.
- → How can I make this soup spicier?
Increase the buffalo sauce quantity, add a pinch of cayenne pepper, or stir in some hot sauce to taste. Start small and adjust gradually until you reach your preferred heat level.
- → What can I serve with this soup?
Celery sticks, tortilla chips, and crusty bread are excellent accompaniments. Crackers or toasted baguette slices also pair wonderfully for dipping into the creamy soup.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken when cold, so add a splash of broth when reheating.
- → Can I freeze buffalo chicken soup?
While you can freeze it for up to 2 months, cream-based soups may separate slightly when thawed. Reheat gently and whisk thoroughly to restore the creamy texture.
- → Is this soup gluten-free?
It can be gluten-free if you use gluten-free chicken broth and verify that your buffalo sauce contains no gluten. Always check product labels to ensure all ingredients meet gluten-free requirements.