Crock Pot Buffalo Chicken Dip Soup (Printable Version)

Creamy buffalo chicken dip soup with tender chicken, spicy buffalo sauce, cream cheese, and cheddar in your slow cooker.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, about 1 pound

→ Vegetables & Aromatics

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

→ Dairy

04 - 8 ounces 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, adjusted to taste

→ 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 bottom of 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 using tongs and shred with two forks. Return shredded chicken to the soup
05 - Add cream cheese, cheddar cheese, and sour cream. Stir with a whisk until melted and fully incorporated throughout the soup
06 - Taste the soup and adjust salt, pepper, and buffalo sauce to preference for desired spice level
07 - Ladle into bowls and garnish with sliced green onions, crumbled blue cheese, or chopped fresh parsley

# Expert Advice:

01 -
  • It tastes like someone spent hours in the kitchen, but your slow cooker does almost all the work while you live your life.
  • The cream cheese melts into a velvety base that makes every spoonful feel indulgent without being heavy.
  • Buffalo sauce fans finally get their moment—spicy, tangy, and completely craveable in soup form.
02 -
  • Don't skip softening the cream cheese before adding it—hard cubes resist melting and you'll end up with weird little pockets of unmixed cheese in your soup.
  • Buffalo sauce brands vary wildly in heat and saltiness, so taste before you season further or you might accidentally create something that burns coming back up.
03 -
  • Use a whisk instead of a spoon when stirring in the cream cheese and cheeses—it breaks up lumps faster and gives you smoother, creamier results.
  • If your slow cooker runs hot, check the soup at three and a half hours instead of waiting the full four; overcooked chicken gets dry and nobody wants that.
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