Crock Pot Buffalo Chicken Dip Soup (Printable Version)

Rich, creamy slow cooker soup with tender shredded chicken, spicy buffalo sauce, cream cheese, and melted cheddar.

# What You 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

# How To Make It:

01 - Place chicken breasts, diced onion, and minced garlic in the slow cooker.
02 - Add chicken broth, buffalo sauce, smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover and cook on low for 4 hours until chicken is very tender and easily shreds.
04 - Remove chicken from slow cooker and shred with 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 the soup and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and top with sliced green onions, blue cheese, or fresh parsley as desired.

# Expert Advice:

01 -
  • It tastes indulgent but comes together with barely any hands-on work, leaving you free to do literally anything else.
  • The slow cooker does all the heavy lifting while you get to take credit for something that feels fancy and restaurant-quality.
  • It hits that perfect sweet spot between spicy kick and creamy comfort, so even people who claim they don't like "weird" soups end up asking for seconds.
02 -
  • Softening the cream cheese before adding it is non-negotiable because cold cream cheese will clump and stay clumpy no matter how much you stir, and I learned that the hard way once.
  • If your soup ever looks too thick, don't panic and dump in more broth immediately, just whisk in a little water or broth gradually because the cheese continues to release moisture as it heats.
  • Buffalo sauce brands vary wildly in heat level and vinegar content, so taste as you go and remember you can always add more sauce but you can't take it back.
03 -
  • If you're making this for a crowd, you can actually double the recipe in a larger slow cooker without changing the cook time, which is clutch for party planning.
  • Adding the dairy products in the last 30 minutes instead of at the very end creates a slightly thicker, more soup-like consistency if that's your preference.
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