Buffalo Chicken Dip Soup (Print Version)

Rich, creamy slow cooker soup with tender shredded chicken, spicy buffalo sauce, cream cheese, and melted cheddar. Easy 15-minute prep.

# What to Use:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream

→ Liquids

07 - 4 cups low-sodium chicken broth

→ Sauces & Seasonings

08 - 2/3 cup buffalo wing sauce
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp black pepper
11 - 1/4 tsp salt, adjust to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# How to Prepare:

01 - Place chicken breasts, diced onion, and minced garlic in the slow cooker.
02 - Add chicken broth, buffalo wing sauce, smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover and cook on low setting for 4 hours until chicken is very tender and easily shreds.
04 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the soup.
05 - Add cream cheese, cheddar cheese, and sour cream. Stir until melted and fully incorporated, using a whisk if needed.
06 - Taste and adjust salt, pepper, or buffalo sauce as needed for desired flavor intensity.
07 - Ladle into bowls and garnish with sliced green onions, crumbled blue cheese, or fresh parsley.

# Expert Advice:

01 -
  • Minimal prep work means you can set it and forget it while life happens around you.
  • The slow cooker does all the heavy lifting, transforming simple ingredients into something that tastes like you spent hours in the kitchen.
  • It's naturally gluten-free if you choose the right broth and sauce, making it easy to share with guests who have dietary restrictions.
02 -
  • Don't add the cream cheese and cheddar too early or they can separate, so wait until the four hours are completely up and the chicken is already shredded.
  • Whisking those cheeses in makes a genuine difference in texture, preventing lumps and creating that smooth, restaurant-quality consistency.
  • The soup thickens slightly as it cools, so if you're not serving immediately, thin it with a splash of broth when you reheat it.
03 -
  • Cut your cream cheese into small cubes before adding it so it melts more evenly and quickly without creating lumpy pockets.
  • Keep a can of buffalo sauce at home always because once you make this, you'll find reasons to make it again and again.
  • The blue cheese garnish is worth buying fresh, as it adds a pungent authenticity that packaged versions sometimes lack.
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