Slow-Cooker Buffalo Chicken Soup

By CJKK

Ingredients

• 1 package (8 oz) cream cheese
• 1/3 cup Frank’s™ RedHot Original cayenne pepper sauce
• 3 cups shredded cooked chicken Save $
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 carton (32 oz) Progresso™ chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups shredded Colby Jack cheese (8 oz)
• Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired

Details

Servings 6
Preparation time 15mins
Cooking time 270mins

Preparation

Step 1

In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
2 In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
3 Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
4 Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.
Expert Tips
Sliced green onions are great to serve as a topper for this soup.