Buffalo Chicken Soup Crock Pot

Name: Buffalo Chicken Soup Crock Pot Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 lb boneless skinless chicken breasts; 2 cups chopped onion; 1 red bell pepper (diced); 1 1-ounce packet ranch dressing; 1 14-ounce can butter beans, drained; 1 14-ounce can cannellini beans, drained; 1 14-ounce can sweet corn, drained; 3 1/2 cups low sodium chicken broth; 4 tablespoons Frank's Red Hot Buffalo Sauce; 8 ounces room temperature Greek cream cheese (or regular cream cheese); Sliced green onion (for garnish)

For me, Fall is all about hearty meals like soups, stews, and pot roast – especially in my trusty crockpot.

On Fall days like this, when the weather makes everything feel slow, I love tossing chicken, veggies, and seasonings into the slow cooker first thing in the morning. By dinner, it’s ready, and I’ve barely lifted a finger!

Why I Love This Soup

The crockpot makes it a true one-pot meal. Add a slow cooker liner, and cleanup’s even easier.
Double the batch, freeze half for later, and enjoy stress-free meals.
More time for you while dinner slowly simmers to perfection.

Recipe Ingredients

Overhead shot of two bowls of buffalo chicken soup on a wooden surface.

Ranch Dressing – This seasoning mix adds a creamy, herby taste.

Buffalo Sauce – Adds heat and tang for a flavorful, spicy kick. Frank’s Red Hot Buffalo Sauce works great for this.

Cream Cheese – Makes the soup smooth and creamy. Let it soften for easy mixing.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Toppings – Add blue cheese crumbles for a sharp contrast or avocado slices for a creamy touch. Crispy bacon bits and tortilla strips bring crunch, while fresh parsley, cilantro, or green onions add fresh color.

Greek Yogurt for Cream Cheese – To lighten up the soup, use Greek yogurt in place of cream cheese. Stir it in after shredding the chicken, just like the original recipe, to keep the creamy consistency.

How to Make Buffalo Chicken Soup Crock Pot

Step #1: Place the chicken, onions, peppers, ranch seasoning, beans, corn, chicken broth, and buffalo wing sauce in the crock of a large slow cooker. Cook for 8 hours on low.

More Methods to Cook This Soup

Stovetop – Simmer the ingredients (except for the cream cheese) in a large pot over medium heat for 25-30 minutes or until the chicken is cooked through. Shred the chicken, stir in the cream cheese, and cook for an additional 5 minutes.

Instant Pot – Cook the ingredients (excluding the cream cheese) on high pressure for 10 minutes, then do a quick release. Shred the chicken, stir in the cream cheese, and use the sauté function to heat everything for a few more minutes.

Expert Tips

Thicken the Broth – Make a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with water, then stir it into the soup in the last 30 minutes for a thicker broth.

Sear the Chicken – Sear the chicken breasts before adding for extra flavor and caramelization.

FAQs

Can I add more veggies to this Buffalo Chicken Soup Crockpot?

Yes! Add extras like carrots, potatoes, celery, or zucchini with the onions and peppers. Stir in spinach or kale at the end for a fresh, leafy touch.

What type of chicken works best for this soup?

Boneless, skinless chicken breasts work perfectly—they cook tender and shred easily. Boneless, skinless chicken thighs are a great alternative.

Storage Information

Store any leftover Slow Cooker Buffalo Chicken Soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.

When ready to enjoy, thaw in the fridge overnight, then reheat on the stovetop over medium heat until warmed through, or in the microwave in short intervals, stirring in between.