Buffalo Chicken Wing Soup

Yield: 8 servings (2 quarts)

Ingredients

• 6 cups milk
• 3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 3 cups shredded cooked chicken (about 1 pound)
• 1 cup (8 ounces) sour cream
• 1/4 to 1/2 cup hot pepper sauce

Instructions

1. Combine all ingredients in a slow cooker.
2. Cover and cook on LOW for 4 to 5 hours.
3. Serve topped with crumbled bleu cheese and French fried onion rings, if desired.
4. Accompany with celery sticks and Ranch dressing.