Crockpot Buffalo Chicken Soup


I cannot believe that this post is my one-hundredth blog post. It seems like yesterday I was writing my first, second and third posts earlier this spring. I think it’s incredibly impressive on how far I’ve come with my confidence in cooking, not to mention I’m a pretty good food blogger. I am extremely proud of myself.

Chicken + Soup + Buffalo sauce = A Buffalo fanatic’s
dream come true lol. 😀 But no seriously this soup is savory, creamy and cheesy, that I promise you will be immediately addicted to it when you finish your first bowl. Enjoy! 🙂

Crockpot Buffalo Chicken Soup

Ingredients

I Tbsp. Coconut or olive oil

1 large onion, chopped

3 stalks celery, diced

2 or 3 C. cooked chicken, diced

1/4 C. butter

1/4 C. flour

1 C. chicken broth

2 C. milk

1 tsp. garlic salt

1 C. bottle buffalo wing sauce (mild or hot) (I used Frank’s)

4 oz shredded cheddar cheese

Directions

Heat oil in a large skillet over medium heat, add onion and celery and sauté for about five minutes, scrape veggies into the slow cooker. Add cooked chicken to the slow cooker. Melt butter in a skillet over medium heat just until foamy. Whisk in the flour to make a roux, stirring well to incorporate all the flour. Cook for about two minutes, or until the roux is slightly golden. Scrape into your crockpot. Stir in chicken broth and milk. Combine the garlic salt and wing sauce. Stir well. However and cook on low for six to eight hours or on high for three to four hours. Stir in cheese about 20 minutes before serving.

Source The Crockin Girls Slow Cookin Companion

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