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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.5
  • Total Fat: 2.3 g
  • Cholesterol: 35.1 mg
  • Sodium: 90.7 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.1 g

View full nutritional breakdown of Slow Cooker Buffalo Chicken Soup calories by ingredient
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Slow Cooker Buffalo Chicken Soup

Submitted by: CHEF_MEG
Slow Cooker Buffalo Chicken Soup

Introduction

Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat. Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.
Number of Servings: 6

Ingredients

    1 onion, diced, about 1 cup
    2 stalks celery, diced
    1 medium carrot, diced
    2 cloves garlic, sliced
    1 hot pepper,* deseeded and chopped
    1 1/2 cups no salt added diced tomatoes
    1/2 teaspoon paprika
    1/4 teaspoon cayenne pepper
    12 ounces chicken breast, diced
    3 cups homemade or low-salt chicken stock
    1 tablespoon hot sauce

    For garnish:
    2 tablespoons blue cheese, crumbled
    1 celery stalk, thinly sliced

    * choose a pepper that's right for your heat preference. An Anaheim pepper is milder and that's what I used in this recipe.


Tips

Hot sauce is packed full of salt. I chose to use spices to add flavor then add a bit of hot sauce for tang.


Directions

Place all the soup ingredients except for the hot sauce in a slow cooker, and stir to combine. Cover and cook on high for 3 hours or low for 6.

Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.

This soup is "medium" in terms of heat.
For "hot" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For "mild" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.


Serving Size: Makes 6 cups.

Photo credit: PhotoKitchen.net







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Member Ratings For This Recipe


  • Good
    8 of 8 people found this review helpful
    Good, but not amazing. I added the yogurt as instructed, and it still doesn't look nearly as thick, creamy, or orange as the picture. We liked it, but weren't going crazy -- the flavor was a little on the light side. Glad we tried it, though! - 8/12/12

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  • 6 of 11 people found this review helpful
    I'm glad I read the comments first, then I know what to expect when I make the soup. It still sounds good.
    I always read the comments first before trying a recipe! Have learned the hard way, this could have been one of those times! - 9/12/12

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  • 5 of 5 people found this review helpful
    substitute some of the stock for low fat cream of chicken soup. I made a bit of a bigger batch but I used 32oz. stock and one can cream of chicken. I also added some fat free mozzarella in while it was cooking and a couple jalapenos and a bell for the peppers since I love spice. turned out awesome!! - 1/30/13

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  • 4 of 6 people found this review helpful
    Glad I read all these comments .. this is probably one recipe I won't try. Thanks for all your input, guys! Still looking for a good buffalo strip recipe that will please hubby's tastebuds and momma's food plan.
    - 1/16/13

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  • 4 of 4 people found this review helpful
    When I saw this recipe I knew I had to try it. I used a jalapeno pepper and added the yogurt as per your instructions. I loved the soup it was tasty and satisfying. I'll definitely be making it again! Thanks =) - 1/15/13

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  • O.K.
    4 of 4 people found this review helpful
    Was not overly thrilled. The soup was good, but it wasn't anything like I expected it to be, so it was disappointing. - 1/3/13

    Reply from CHEF_MEG (1/11/13)
    Hmm. How about trying again and adding some diced potato? Chef Meg


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  • Good
    4 of 4 people found this review helpful
    Basic spicy chicken soup. I thickened mine w/some ground flaxseed & cream cheese I needed to use up. Next time, I'll puree some of the soup w/my stick blender to thicken it up. I also upped the spice/tang without adding sodium by adding vinegar and more cayenne instead of extra hot sauce. - 10/10/12

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  • Very Good
    3 of 3 people found this review helpful
    1) We used the stovetop.
    2) Cooked all but chicken on high .5 hr.
    3) Blended all but chicken in the blender.
    4) Cooked chicken on stovetop.
    5) Shredded chicken and added to soup.
    6) Added 1 cup of 0% plain Greek yogurt.
    7) Added 1/4 c whole wheat flour to thicken.
    8) Added 1.5 T white vinegar - 1/5/13

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  • 3 of 3 people found this review helpful
    Looks awesome! For those who say it doesn't look creamy: there was an optional step wherein you add yogurt. Did you do that? If not, then it won't be creamy. - 8/7/12

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  • Very Good
    3 of 3 people found this review helpful
    Very good and tastes like buffalo wings, the soup wasnt creamy like the picture showed, so i added .5 cup of flour and made a couple changes to my taste, but overall very good recipe! - 7/30/12

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  • Bad
    2 of 3 people found this review helpful
    Horrible! this was the worst soup I have ever eaten. Yuck!! - 12/31/12

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  • Good
    2 of 2 people found this review helpful
    Decent - I love slow cooker recipes because they're so versatile. I messed with the calories by adding more chicken and a little low-fat cream cheese at the end to cream it up. - 9/17/12

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  • Very Good
    2 of 2 people found this review helpful
    This soup worked wetland with tobasco does definitely have a buffalo chicken type flavor. I did not like the yogurt addition that I did for the kids but I used a Laughing Cow light blue cheese wedge in my bowl that worked really well. My kids might like it better if I left out the cayenne for them. - 9/14/12

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  • 1 of 1 people found this review helpful
    Instant potato flakes will thicken this soup but if you don't use instant potatoes, you can mash or puree regular potato for a thickener. I've also found that using the seasonings you are accustomed to helps with the flavor. - 10/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    I'd forgotten how good this was! Must try to make this last till Saturday, when my friend and colleague comes and stays to lunch! She loves my recipes so much I persuaded her to join SP!! - 1/21/13

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  • Very Good
    1 of 1 people found this review helpful
    This was really good. We didn't add the hot sauce until after everyone had their own bowl; with small kids in the house this allowed for everyone to have the right amount of heat. I used an anaheim pepper it it gave it just the right amount of kick. We'll definitely make this again. - 1/17/13

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  • Very Good
    1 of 1 people found this review helpful
    Yummy and Filling!! More tortilla-esgue than chicken wing, but delicious!! - 12/16/12

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  • Very Good
    1 of 1 people found this review helpful
    I really liked this soup, although I felt it was missing just a touch of salt. I NEVER add salt to my food, but when eating this, while I enjoyed it, I just had this it is missing something. I would LOVE to have the recipe for the dip in the picture because it looks AWESOME. - 9/26/12

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  • I added 3 tablespoons white vinegar, 2 cans low fat cream of chicken soup, sliced red potatoes, an extra tablespoon cayenne pepper and a couple extra dashes of Tabasco sauce. It was delicious! My husband loved it! We did not add cheese. - 10/28/13

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  • I made this today, as the day went on I smelled that onion smell that all onion added slow cooker recipes seem to have and it put me off for a while but by dinnertime the smell had gone and the soup tasted yummy. Didn't add the hot sauce though because my taste buds can't take the heat. - 9/23/13

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  • This one did not go well at our house, it was o.k., but not as enjoyable as I thought! :-( - 9/11/13

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  • I think I will try this - 9/11/13

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  • As fall weather approaches, I think I'll be trying this. I'm glad the basic recipe is gluten and dairy free as both are issues for my husband. If I need to thicken the stock, I can use arrowroot powder that works quite well. He'll definitely miss the blue cheese option! - 9/11/13

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  • This soup is great!! It will be an added edition to my list of comfort food for the fall/winter season - 9/11/13

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  • 0 of 2 people found this review helpful
    this sounds good can't wait to try it - 1/3/13

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