Slow Cooker Buffalo Chicken Wing Soup Recipe -
Slow Cooker Buffalo Chicken Wing Soup Recipe
  • READY IN ABOUT 7 hrs

Slow Cooker Buffalo Chicken Wing Soup

Recipe by  

"A true Buffalo chicken wing soup done with a slow cooker."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    6 hrs 30 mins

    6 hrs 50 mins


  1. Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2012

Easy to make, let cook all afternoon. Even my 3 year old son loved it (added extra sour cream to his to cool it off a bit). Didn't add the blue cheese to the pot, but kept it on the side for those who wanted some. Can't wait to have some at the ski lodge this winter!

Most Helpful Critical Review
Jan 30, 2014

I would've loved this soup but mine curdled! I only had 1 can of cream of chicken so I am not sure if that was the reason why we couldn't eat it! I was sad because it tasted pretty good. Might try again

Oct 02, 2012

My whole family asked me to definitely make this soup again and again. My son, who is big on hot wings, but not a soup person, had several helpings. I used KEN'S Steak House Marinade & Sauce "Buffalo Wing sauce" instead of the hot pepper sauce. Really good chicken wing flavor soup!!

Apr 08, 2013

Very easy and it makes a huge quantity.I omitted the carrots and potatoes after my first try. In a pinch using rotisserie chickens from the grocery store makes it not only delicious but even faster to make. This is a new family favorite!

Jul 18, 2013

Excellent soup! Here is what I did different, no half & half and less cream of chicken soup, turned out fabulous! I sliced celery, carrot, onion, garlic, and potato in the food processor, then sautéed veggies in butter. I used one can of cream of chicken soup with five additional cans of water. I then poured two cups of leftover Frank's Red Hot chicken wing sauce and added four chicken bouillon cubes into the crockpot. Lastly, I added one large raw chicken breast, spices, and the sautéed veggie mix to the crockpot and cooked it on high for a total of four hours. The chicken breast was cooked within two hours and I pulled it out and shredded the meat with a fork and then placed it back into the crockpot. I served the soup with a dollop of sour cream, shredded mozzarella cheese and chives fresh from the garden. Can’t wait to make this soup again during the cold winter months, best soup I’ve made this year!

Feb 07, 2013

I took this to a soup social and everyone LOVED it! It was one of the first ones to go! I did add an envelope of ranch to the pot just to add a little more flavor. Thank you so much! I will make this over and over!

Mar 03, 2013

This soup was great! I live in buffalo and have tried many chicken wing soups at restaurants and this soup could compete with any of them. I will definitely be making this soup again

Feb 16, 2013

I used fat free half and half and low fat cream of chicken soup, I also added more hot sauce(we like it spicy!). I spinkled the blue cheese on each individual bowl instead of mixing it in (everyone likes different amounts)....Loved it! Will be making it again!


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  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 42.4 g
  • 65%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1909 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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