Buffalo Chicken Soup~ Slow Cooker

Buffalo Chicken Soup~ Slow Cooker


  • 4 cups of chicken broth
  • ¼ cup of cream cheese-softened 
  • ¼ cup of blue cheese
  • ¼ cup of FRANKS hot sauce- or more to taste
  • 1 small onion, diced 
  • 4 stalks of chopped celery
  • 2 large carrots-diced
  • 1 bag of riced cauliflower-cooked with excess liquid squeezed out ( microwaved for 3 minutes)
  • Rotisserie chicken or 4 cooked and shredded chicken breasts
  • Crumbled blue cheese and shredded cheddar cheese for topping
  • A 10 ounce can of crushed tomatoes-optional


  1. In a large sprayed pan, sautee the celery, onion and carrots for 5 minutes or until softened. In a sprayed slow cooker, combine the chicken broth, cream cheese, blue cheese,  hot sauce, and celery and carrots. 
  2. Shred the rotisserie chicken. Add the cooked riced cauliflower and the chicken into the slow cooker.
  3. Cook on low for 5-6 hours or on high for 2-3 hours. 
  4. Top with crumbled blue cheese and/ or shredded cheddar cheese. 

**This is also great served with the almond flour biscuits!