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Crock Pot Creamy Buffalo Chicken Noodle Soup

5 from 6 votes
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posted: 10/07/14

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This post may contain affiliate links. Please read my disclosure policy

Crock Pot Creamy Buffalo Chicken Noodle Soup that is easy to throw together and SO delicious!

Crock Pot Cream Buffalo Chicken Noodle Soup | www.wineandglue.com

This delicious Slow Cooker Buffalo Chicken Noodle Soup is a great twist on my Chicken Noodle Soup. If you love Buffalo, you will love this great soup recipe.

How to Make Buffalo Chicken Noodle Soup

  1. Combine ingredients in the slow cooker. You will ad everything to the crockpot except the heavy cream and the noodles.
  2. Cook on low for three and a half hours.
  3. Add in the noodles. Turn the slow cooker to high and cook the noodles for a half hour.
  4. Shred the chicken. Take the chicken breasts out of the slow cooker and shred them. Then return the shredded chicken to the slow cooker.
  5. Stir in the heavy cream. Then serve topped with blue cheese!
Crock Pot Cream Buffalo Chicken Noodle Soup | www.wineandglue.com

Spice Level

This recipe definitely has a kick to it! If you want to lessen the spice level, I suggest cutting the buffalo sauce down to six ounces. At the end of the cooking time, add in a whole cup of heavy cream instead of 1/2 a cup.

Substitutions and Variations for Buffalo Chicken Noodle Soup

  • Swap the noodles out. If your family doesn’t like egg noodles, you can exchange them for any noodles that you do like.
  • Make this recipe low carb. If you are eating low carb, take out the noodles completely and replace them with more vegetables. Broccoli, zucchini, or more carrots, are a great choice.
  • Make this recipe dairy free. If you have someone in your family that doesn’t eat dairy, an unflavored soy creamer would work great in place of the heavy cream!
Crock Pot Cream Buffalo Chicken Noodle Soup | www.wineandglue.com

Other Great Buffalo Recipe

5 from 6 votes

Crock Pot Creamy Buffalo Chicken Noodle Soup

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Ingredients

  • 3 medium carrots peeled and sliced
  • 2 celery stalks diced
  • 2 cloves of garlic diced
  • 1 medium yellow onion diced
  • 1 pound chicken breasts
  • 12 oz buffalo sauce
  • 4 cups of chicken stock
  • 2 cups wide egg noodles
  • 1/2 cup heavy cream
  • blue cheese crumbles for garnishing

Instructions

  • Add the carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken stock to the crock pot. Cook on low for 3 1/2 hours.
  • Add the egg noodles, raise the temperature to high, and cook for a half hour.
  • Remove the chicken breasts to from the crock pot, shred the chicken and return it to the crock pot.
  • Turn off the crock pot and stir in the heavy cream. Serve topped with blue cheese crumbles.
Author: Lisa Longley

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Crock Pot Creamy Buffalo Chicken Noodle Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Stacy says

    Hello

    Can you cook it on high for less time? Thanks!

    • Lisa Longley says

      I haven’t tried with this particular recipe, Stacy, but my general rule of thumb is if you go from low to high, you cut the time in half. Let me know how it turns out!

  2. Sally Fridge says

    Where to start? This is such an excellent soup! Different, creamy, spicy, flavorful, easy to make…
    Ease of preparation 5*
    Flavor 5* It was a little spicy for us even with an extra 1/2 cup of cream. We will probably try a 1/2 bottle of the buffalo sauce next time but it was still great-we warmed up a nice French baquette in the oven and had that with the soup and that helped ease the heat plus it’s a great reason for some warm, buttered bread!
    It is so creamy, so good. The picture looked so tempting I had to make it and I am glad I did. It is definitely a different soup and will be a great autumn/winter/early spring dish…well, great any time, really. Ummm, so good. Thanks for the recipe!

    • Lisa Longley says

      I’m so glad you liked it!

      • Sally Fridge says

        5 stars
        I don’t think like is quite strong enough, Lisa. I LOVE this soup. I don’t normally eat hot soup in the summer but I just put it in the crock pot. This is SO good and my husband loves it, too. Put in only half as much buffalo sauce this time-but have half a bottle left in case I need more! ; ) One thing-I rarely repeat recipes, not because I don’t like/love them but because there are so many great recipes to try! But, some of them you just have to repeat and this is one. Yummy, my mouth is already watering in anticipation! Thanks for something that is way better than good! And, one of these days I am going to try your pull-apart buffalo bread! It looks so good, too!

  3. Brian says

    5 stars
    Several years late, but great recipe! Made it for work lunches for the last 3 weeks! I modified it slightly, using 1/2 cup bleu cheese salad dressing in place of the cream and bleu cheese crumbles. Mainly because I don’t use cream that often and don’t want what’s left to go to waste.

    • Lisa Longley says

      That’s such a great substitute! Thank you so much for coming back to let me know!

  4. Mary Kate says

    I have this in the crockpot right now and can’t wait!! One thing — I did put to much buffalo sauce so do you have a suggestion on something to add to make it less spicy?
    Thanks!

    • Lisa Longley says

      You could add more chicken stock and more noodles. It will be a different soup, but will still be delicious. Another thing you can add is more heavy cream. The best things to counter spice are breads and dairy. I hope this helps!

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