Slow Cooker Cheesy Buffalo Chicken Soup
Ingredients
Soup:
1 1/2 lb boneless chicken breast, uncooked
1 C carrots, chopped
1 C celery, chopped
1 C yellow onion, chopped
4 cloves garlic, minced
1 tsp ground white pepper
1 1/2 tsp salt
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp cayenne
4 C chicken broth
8 oz Colby cheese, freshly shredded
1/2 C buffalo sauce
1 C heavy cream
3 Tbsp cornstarch
Toppings:
Blue cheese crumbles
Green onions
Directions
To the bowl of a 5-6 quart slow cooker, add uncooked chicken breasts, prepared vegetables, spices and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, carefully remove chicken. Shred with forks, set aside.
Sprinkle freshly shredded cheese over warm soup. Stir gently to distribute and help melt the cheese.
Stir in buffalo sauce. Whisk together cornstarch and heavy cream. Pour into slow cooker.
Return chicken to slow cooker, gently stir to combine. Return lid and continue cooking for an additional 30 minutes.
Serve warm with optional toppings.
