Crock-Pot Buffalo Chicken Soup
🍳 Cook: 360 min
Ingredients
| 3 medium | chicken thighs, deboned, sliced | |
| 1 teaspoon | 5 ml | garlic powder |
| 1 teaspoon | 5 ml | onion powder |
| 1/2 teaspoon | 2.5 ml | celery seed |
| 1/4 cup | 60 ml | butter |
| 1/2 cup | 120 ml | Frank's hot sauce or to taste, depending on how hot you like it |
| 3 cups | 720 ml | beef broth |
| 1 cup | 240 ml | heavy cream |
| 2 ounces | 57 g | cream cheese |
| 1/4 teaspoon | 1.3 ml | Xanthan gum |
| — | Salt and pepper to taste |
Instructions
Total Cooking Time: 6 hours. Servings: 5.
Cut up chicken into chunks and place in Crock-Pot. Add all the other ingredients except the cream cheese and Xanthan gum. Set to Crock-Pot on LOW for 6 hours and allow to cook completely. Once cooking is done, remove the chicken from pot and shred with fork. Add the cream cheese and Xanthan gum to Crock-Pot. Using an immersion blender, emulsify all the liquids together. Add chicken back to Crock-Pot and stir. Season with salt and pepper to taste. Serve hot.