This great recipe combines tender chicken with your favorite hot sauce for a great creamy slow cooker buffalo chicken soup. It is an easy meal that is perfect for cooler weather. This easy chicken soup recipe is perfect for people who like spicy food and hearty soup. Plus you can make it in a pressure cooker if you prefer!
Put everything but the cream cheese in the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.
Remove the chicken and chop or shred. Return shredded chicken to the pot. Add the brick of cream cheese and continue the heat until the cream cheese is melted and can be stirred in.
Serve with your favorite toppings such a blue cheese crumbles, shredded cheddar, tortilla strips, more hot sauce etc.
Notes
Instant Pot Instructions:This recipe can be very easily adapted for an instant pot. Add everything but the cream cheese to the instant pot and cook on high pressure for 10 minutes. Quick release the pressure and shred or chop the chicken. Add the cream cheese and stir in. If the cream cheese doesn't melt on its own, turn on the sauté function for a few minutes until it is able to be mixed in.We like using Frank's red hot sauce, but you can use your favorite wing flavors.