Crock Pot Buffalo Chicken Soup

Updated: Oct 2, 2018

Is it just me or when it's football season, I want Buffalo Chicken... EVERYTHING!

This soup is a set and forget recipe. Sit back and let the crock pot do all the work.

Serve over riced cauliflower or cooked rice to bulk it up!


1 lb Raw Chicken Breast

1 qt (4 cups) Low Sodium Chicken Broth

2 tsp Cayenne Pepper

2 Tbsp Franks Red Hot (or preferred hot sauce)

1 14oz can Cannelini beans, drained and rinsed

1 cup roughly chopped celery

1 cup roughly chopped carrots


Put all ingredients, except only half of the beans in a crock pot.

Mash the other half of the beans with a fork to form a chunky paste and pour into the crock pot

Give everything a quick stir, cover and cook on low 6-8 hours OR high 3-4 hours.

Remove chicken, shred with 2 forks and return to soup. Give everything a stir and let sit in the crock pot on warm if serving immediately. Taste and season with salt, pepper or cayenne if needed!

Garnish with more Frank's hot sauce, blue cheese crumbles and ENJOY!

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