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5 from 6 votes

Crock Pot Creamy Buffalo Chicken Noodle Soup

Author: Lisa Longley


  • 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


  • 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.