Crockpot Buffalo Chicken Soup: Flavorful, Easy, and Perfect for Busy Weeknights

Escape the weeknight dinner scramble with this crockpot buffalo chicken soup! Packed with juicy chicken, tender veggies, and a touch of spice, it's as easy as throwing everything in and letting your slow cooker do the work. Delicious, convenient, and endlessly customizable – this recipe is your new go-to for stress-free meals.

Look who's back, back again... with another soup delight! I admit, I have fallen in love with my crockpot once again. It is so easy to just throw my chosen ingredients in, set it to high or low depending on what I am making (or how late of a start I get on my day 😉), and forget it until hubs is walking in the back door asking what's for dinner, I'm hungry! 

Easy, isn't that the dream?

In the whirlwind of our daily lives—rushing to work, getting the kids to school, surviving back-to-back meetings, and then coming home to the never-ending question of "What's for dinner?"—it's no wonder we're all feeling the squeeze. And it's not just me; everyone seems to be in the same boat, juggling endlessly. So, in a bid to bring a little ease and warmth to your table, I've been on a mission to whip up crockpot creations that are both simple and satisfying.

Even though it's just my husband and our four-legged kiddo at home, I get it. The stress feels relentless. But that's where the magic of the crockpot comes in—it's become my steadfast ally in preparing warm meals that are ready to greet us at the end of the day without the hassle of constant supervision. We have enough to supervise: children, coworkers, traffic, finances, pets, the list is never ending.

I know when I was working a hot meal was so appreciated, and my trusty crock pot got me through the week. It is amazing to me how much I forgot about the ole' gal, but no more, she is the one I turn to when I am creating and making dinner these days. The fact I do not have to watch over dinner is a HUGE plus for me, as I am sure it will be for you too. 

So today, I am sharing a Buffalo Chicken Soup. I have to tell you, this began as a disaster, but ended as a crowd pleaser. The morning got away from me, and before I knew it, I was looking at nearly 1 pm. Typically by this time of day, I have my dinner in the crockpot, and I am off working on other tasks, but I began my day in the bedroom. Upstairs. And didn't come down until I looked at the clock, and thought wow, where did the day go? I need to get that crockpot working for me, Stat! 

Do you have those days where the day just passes by in a blur?  

Now, let's talk about this buffalo chicken soup. It isn't just convenient, it's also bursting with flavor. We're talking juicy chicken thighs swimming in a tangy, slightly spicy broth with tender veggies and beans for added heartiness.

The best part?

You can adjust the spice level to your taste. Spice fiend? Go crazy with the Frank's Hot Sauce! Prefer a milder kick? Ease up on the hot sauce and add a touch of honey for a sweet and spicy balance. It's all about finding your perfect flavor symphony.

Buffalo Chicken Soup 

Ingredients: 

1. 5 Chicken Thighs (straight from the freezer!)
2. 1 small head of green cabbage, chopped
3. 1 small onion, chopped
4. 1/2 c sliced carrots
5. 1 32 oz chicken broth (low-sodium if you're watching your salt intake)
6. 1 T Frank's Hot Sauce (adjust to your spice tolerance)
7. 1 T smoked paprika (smoky paprika adds another dimension of flavor)
8. 1-3 T honey (depending on your sweet tooth)
9. 1 can butter beans (because beans are little protein powerhouses!)
10. 1 can kidney beans (more bean power!)

 

Instructions:

• Prep the Vegetables: Wash and chop the cabbage, onion, and carrots
• Layer in the Crockpot: Add the chopped cabbage to the bottom of your crockpot. Pour the chicken broth over the cabbage. Nestle the frozen chicken thighs on top of the broth. Add the chopped onion, carrots, spices (Frank's Hot Sauce and paprika), and rinsed and drained beans. 
• Cook Time: Set your crockpot to high for 7 hours or low for 8-10 hours. This ensures the chicken cooks through completely and the vegetables become tender. 

Tips for Success:

• Crunchy Cabbage: The first time I made this soup, I set the crockpot on high for 5 hours and found the cabbage to be a bit crisp. If you prefer softer cabbage, cook on high for the full 7 hours.
• Low and Slow: If you'll be out all day, set your crockpot to low for a longer cook time.
• Bean Power: My husband is a firm believer in the power of beans in soup! Adding the drained and rinsed butter beans and kidney beans not only boosts the protein content but also adds a delightful texture to the soup. Feel free to experiment with other types of beans as well.
• Sweet and Spicy: This recipe is all about finding the perfect balance between sweet and spicy. Start with 1 tablespoon of honey and add more to taste if you prefer a sweeter soup.
• Spice it Up (or Down): Love the heat? Feel free to add more Frank's Hot Sauce for a spicier kick.
• Chicken Cha-Cha: Place chicken thighs in small food processor for quick shredding. Be amazed, it's like you have double the chicken in your soup.

Serving Suggestions:

• Serve this buffalo chicken soup with a dollop of sour cream, crumbled blue cheese, or a drizzle of ranch dressing for a decadent touch.
• Chopped fresh celery adds a nice textural contrast and a burst of fresh flavor.
• For those seeking an extra kick, a sprinkle of your favorite hot sauce goes a long way.
• Pair this soup with crusty bread for dipping or a side salad for a complete meal.

As for the feedback? My husband found it a bit on the spicy side at first, but after tweaking the honey just a bit, it hit the sweet spot. It took a few tries, but I believe this recipe now strikes the perfect balance between sweet and spicy, ready to warm your heart and bowl.

Don't Forget to Pin for Later!

Ciao,

Cara