Buffalo Chicken Dip Soup (Print Version)

Creamy buffalo chicken dip transformed into a rich, spicy soup with tender shredded chicken and melted cheese.

# What You'll Need:

→ 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 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Garnishes

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

# Method:

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

# Expert Advice:

01 -
  • It does almost all the work while you're doing literally anything else, thanks to the slow cooker magic.
  • You get that addictive buffalo wing flavor in creamy soup form, so it hits different than the dip everyone expects.
  • The cream cheese and cheddar melt into pure comfort, and nobody can tell you only spent 15 minutes prepping.
02 -
  • Don't skip softening the cream cheese first, or you'll end up with little melted pockets instead of a smooth soup, and stirring like mad won't fix it.
  • The buffalo sauce is concentrated, so taste before you add salt, or you'll end up with something too salty to eat.
  • If you use rotisserie chicken to save time, add it when you add the cheeses instead of cooking it in the broth, or it gets weird and stringy.
03 -
  • If your slow cooker runs hot, start checking the chicken at the 3-hour mark instead of waiting the full 4 hours, so nothing overcooks.
  • Stirring in the cheeses with a whisk instead of a spoon prevents lumps and makes everything silky instead of chunky.
  • Make this in the morning, let it cook all day, and you'll come home to a house that smells incredible and dinner that's ready right now.
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